It is a superfood product for the palate and wellness. These three fermented products have a high antioxidant power, rich in polyphenols and flavonoids. The fermentation process decreases the content of allicin (responsible for garlic, onions and shallots of the classic pungent taste and their difficult digestibility) increasing the concentration of beneficial nutrients for the body. These fermented products are an excellent tonic, being rich in calcium, proteins and phosphorus (twice as much as the same unfermented product). They can therefore be considered a sort of dietary supplement to be included in the daily menus to keep fit.
The three black products renew the organoleptic flavours in the kitchen: savoury taste with balsamic notes, sugary, liquorice to hints of undergrowth and porcini mushrooms. They are a gastronomic ingredient par excellence that, in addition to the healthy characteristics increased thanks to the fermentation, are perfectly combined with dishes based on fish, meat, cheese and dessert.
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