Garum was already made in ancient Rome from fish, which was salted and fermented in the sun in pots for several months. In the modern version, the meat of animals or fish is mixed, fermented with at least 8% salt and koji for 8 months. The result is a dark sauce that adds complexity and umami flavor to dishes and sauces and can also be used instead of salt. The salt used comes from the salt pans of Cervia and is 100% natural with no added iodine. <\/p>\n
K\u00c4SEGARUM \/ GARUM DI FORMAGGIO:<\/strong> Ingredients \/ Ingredienti:<\/strong> Valori nutrizionali medi per 100 g \/ Average nutritional values per 100 g:<\/strong> Store in the refrigerator after opening. If stored correctly, it will keep for years. Vasetto\/Glas: GL 70 – Vetro Prodotto da \/ produced by:<\/strong> Use:<\/strong> for marinades, dressings, to intensify soups, sauces, meat dishes, fish dishes, risottos, pasta & Co
\nLiquid seasoning for stocks & soups. Dilute pure with water or soup 1:20.
\nUses: sauces, dressings, salads, meat dishes, vegetables, risottos, pasta, etc.
\nCondimento liquido per fondi e zuppe. Diluire puro con acqua o brodo 1:20 per un gusto umami intenso..
\nUtilizzo: salse, insalate, piatti di carne, verdure, risotti, pasta e molto altro. <\/p>\n
\nCheese <\/strong> (40%), water, barley<\/strong> (20%), salt (10%), Aspergillus oryzae.
\nFormaggio <\/strong> (40%), acqua, orzo<\/strong> (20%), sale (10%), Aspergillus oryzae.<\/p>\n
\nEnergia\/Energy: 360 kJ \/ 86 kcal
\nGrassi\/Fat: 3.5 g
\ndi cui acidi grassi saturi \/ of which saturated fatty acids: 2.2 g
\nCarboidrati\/carbohydrates: 5.6 g
\ndi cui zuccheri \/ of which sugar: 1.2 g
\nProteins\/protein: 8.5 g
\nSale\/salt: 10.5 g<\/p>\n
\nDopo l’apertura conservare in frigorifero. Se conservato correttamente, si mantiene per anni. <\/p>\n
\nCapsula\/Capsule: ALU 41 – Metal
\nRaccolta differenziata – verificare le disposizioni del proprio Comune<\/p>\n
\nSoelva SRLS, Via Crispi 37, 39100 Bolzano\/Bozen
\nwww.conditoferments.com
\nContents \/ Contenuto: 100 ml \u212e<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"
\nUso: per marinate, condimenti, per insaporire zuppe, salse, piatti a base di carne, piatti a base di pesce, risotti, pasta & Co.
\nIngredients: <\/strong>Cheese rinds 80%, water, barley<\/strong>, salt 10%, Aspergillus oryzae
\nIngredienti: Scarti di formaggio, acqua, orzo, sale 10%, Aspergillus oryzae.
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