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.
This sauce is a mixture of soy sauce, distilled vinegar, sugar and salt, ideal for marinating any kind of meat, fish and vegetables, it can be spread over grilled foods or even to pour on steam rice or already cooked meat.
Salamoia Bolognese produced by Caber since 1968 following the ancient Italian recipe that mixed sea salt with fresh aromatic herbs.
Large table salt from the underground salt deposits to the slopes of the Himalaya chain.
It is produced by the selection of fresh olives, of first quality cultivated and squeezed.
Black pepper in dried grains cultivated in the countries of the tropical belt in the ideal climatic conditions.
Schinus berries are rather delicate and their sweet and spicy aroma and a pleasantly resinous taste.
It is a raw salt, produced in the south of France, rare and precious, is very appreciated by the best chefs.
White ground pepper cultivated and dried in the countries of the tropical belt in the ideal climatic conditions.
This product is very useful to taste and prepare many typical Italian dishes.