Fish broth in paste. Provides the base for a sauce to accompany fish. It can also be used as a base for soups. Neutral color and clarity, offers flexibility to the chef.
Rice macaroons wide. Ideal choice for those who prefer gluten free pasta.
INSTRUCTIONS
Fill a bowl with one part boiling water and one part cool water. Soak the rice macaroons until they are soft. Drain and add to Stir Fries or soups. Also serve them like classic pasta (with sauce, minced meat, cheese).
Greek yellow long grain rice that always remains pimply. Grown in the deltas of the Aliakmonas and Axios rivers. It is parboiled and gets its yellowish colour from the outer husk during processing. Parboiled is the method of hydrothermal processing in which the rice grain is immersed in hot water and steam, so that all the nutrients are diffused inside the grain, while at the same time the rice becomes even tastier and spicier.
An herb that combines the two most traditional flavours of the Mediterranean, tomato and basil, in an excellent way. Pesto Rosso paste preparation with tomato, basil and pine nuts.
Teriyaki sauce based on soy sauce. Ideal for marinating meat and fish.
INSTRUCTIONS
Used as a dipping sauce for grilled meats and also for stir fries with noodles. Excellent for marinating and glazing meats, seafood, fish and poultry.
Salad dressing with Balsamic vinegar. Ready to use. Balsamic vinegar, mixed with olive oil, has a more viscous texture than vinegar, so that it stands on foliage.
Beef broth in gel form. Ideal as a base dissolved in water but also for use in the pan. The gel dissolves quickly and adds glaze and flavor to your sauce. Perfect base for risotto.
Vegetable broth in gel form. Ideal as a base dissolved in water but also for use in the pan. The gel dissolves quickly and adds glaze and flavour to your sauce.
Chicken broth in gel form. Ideal as a base dissolved in water but also for use in the pan. The gel dissolves quickly and adds glaze and flavour to your sauce.
