We can find delicious purple potato gnocchis with pumpkin sauce, tagliatelle with yellow curry and black garlic, gluten-free pasta suitable for coeliacs with different sauces (pumpkin, curry, pesto, truffled or textured soya ragout), mushroom risotto, and even their famous pizzas, with a choice of different doughs: normal, gluten-free, wholemeal or active carbon. …a type of fermentation that has become fashionable in Italy in recent years, which gives the dough a black colour and whose consumption is recommended to regulate cholesterol or as an anti-aging method, among others. The unrefined wholemeal dough is high in fibre and the gluten-free dough is made from corn and rice flours.
One of the things that most caught our attention is how it achieves the texture of the cheese. It is a vegan cheese made from vegetable fats such as coconut oil. In fact, not only is it very successful, but it stands out for its similar texture to traditional cheese. Another advantage is that it is easier to digest.
Its tomato sauce is another of its strong points, which is made with the Pelati variety at its optimum point of ripeness; this way its flavour is exquisite and balanced without the need for any additives or sugars.
“We take great care in the selection of the product, the cream is organic rice cream, we use very juicy and sweet-tasting Dolce lágrima peppers, French onion confit in balsamic cream, fresh seaweed such as sea lettuce or codium which tastes like barnacles. We are committed to high quality seasonal produce”. Nacho Sánchez