CABER _
Salamoia Bolognese produced by Caber since 1968 following the ancient Italian recipe that mixed sea salt with fresh aromatic herbs.
Salamoia Bolognese produced by Caber since 1968 following the ancient Italian recipe that mixed sea salt with fresh aromatic herbs.
It is a raw salt, produced in the south of France, rare and precious, is very appreciated by the best chefs.
From love for nature and respect for our land, a new 100% Italian Extra Virgin is born.
Salamoia Bolognese produced by Caber since 1968 following the ancient Italian recipe that mixed sea salt with fresh aromatic herbs.
From love for nature and respect for our land, a new 100% Italian Extra Virgin is born.
It is a raw salt, produced in the south of France, rare and precious, is very appreciated by the best chefs.
From love for nature and respect for our land, a new 100% Italian Extra Virgin is born.
The saffron is a spice that is obtained from the stigmas of the Crocus savus flower, also known as a true saffron, a plant of the Iridaceae family.