Rich in nutrients, this alga is consumed in many countries of the world, from Japan to Scotland, and also in Italy, for example in the Neapolitan sea zeppoline (fritters).Before consumption leave the seaweed to soak for 20 min. in water and then rinse several times.
Himanthalia Elongata seaweed has a pleasant nutty flavor that makes it perfect for use in any recipe, not necessarily sea. It naturally accompanies fish and shellfish, and is excellent in soup.To dissalate, immerse the sea beans for 2 min. in a liter of boiling water. Then drain and cool in cold water.
The queen of soups and seaweeds, is perfect for cooking vegetables, speeding up time and at the same time giving a pleasant taste of the sea. Its use is also appreciated for the natural flavor that it can release into the dish (it is an ingredient rich in umami).Soak the seaweed for about 20 minutes before eating. then rinse several times and drain.
Excellent in salads and paired with ground vegetables. Refreshing ingredient, Wakame is ideal raw and seasoned as a light appetizer or as a side dish, even in meat dishes.Before consumption leave the seaweed to soak for 20 min. in water and then rinse several times.
The oil of the future, a sea nectar.This condiment based on Arbequina olive oil and marine phytoplankton (vegetable microalgae) is the right ingredient to transform any dish.Special edition created in collaboration with chef Ángel León (3 Michelin stars).
Temeraire-old mustard with green pepper - 200 gr A rare handcrafted mustard, beans in his version, less spicy and more aromatic. delicious also for those who do not habitually consume mustard. Ideal for boiled meat and pork meat.