A sauce made by enzymatic reactions
A final product unique of its kind
A new concept in meat processing
Amylaceous substances made sweetener
A still embryonic project and research
Made from plant raw materials
Controlled and reasoned fermentation of different vegetable raw materials
An umami impact that can be customised to suit the field of application
A modern version of the early garum that enhanced ancient Roman dishes; if the age-old condiment was made from spontaneously fermented fish guts, our new sauce is made from accurately studied enzymatic reactions which are realized under controlled temperature and PH. The exceptional result is also due to the choise of fishes that are TIPICI for the land – the sardine from Lake Iseo, the withefish from Lake Garda – or even of waste: the product is unique in the market.
We have reinvented the traditional Japanese miso: the raw materials have been chosen within the local area, thus giving a final product unique of its kind, an accurate mix of aromatic patrimony and specific nutritional value. Ustica’s lentils miso, coffee miso, pistachio miso, beans miso and sesame miso all come from this process.
We have adopted a new way to preserve and treat meat consisting in the use of bacteria and natural fungi to obtain special aging processes; conversely to traditional methods, the absence of salt and the development of rare aromatic features are the key for innovation and extraordinariness.
A sweetener made with amylaceous raw materials (wheat, rise, barley, potatoes) obtained by a process carried out by particular enzymes secreted from different mould genera. The main type used is Aspergillus Oryzae. In addition to its nature-based composition, the main advantage of this type of sweetener is that its glycemic index is lower than saccharose and common sugar ones, thus resulting in a substance suitable for a greater number of people.
Our idea is to create a colony of edible micro fungi by using food waste (vegetable peels) or aromatic substrata; the process will give specific scents and colours to the colony: chocolate-flavoured mushrooms, coffee-flavoured mushrooms, etc…
Natural acidification of fermented food filled with acetic acid bacteria cultures. The result is an exclusive vinegar made from plant raw materials: beetroot, strawberry, tomato, potato, alfalfa, vine leaves. This type of live vinegar is 100% natural, and it is very different from the familiar vinegars as the production/creation steps are unique, far from the standard flavouring processes used for common vinegars.
This is a new line of research aiming to a controlled and planned fermentation from plant raw materials: the experimentation leads to innovative glocal-style types of tea clearly different from commercially available ones, as they are produced through drying or flavouring processes only. There is then a wide range of interesting application possibilities such as strawberry leaf after-meal teas, tomato leaf starter tea, chestnut leaf tea for special cooking techniques.
A fermented condiment made from the natural enzymatic hydrolysis of rice in salty environment, mainly in sodium chloride. The essential and innovative aspect of this process lies on the great variety of possible combinations of different raw materials (barley, oats, millet, triticale, spelt) and salts (sodium chloride, potassium and magnesium); thus obtaining a unique and costumizable impact for different purposes: acid or basic condiments, red meat marinades, fish marinades, vegetable fermentations
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