CICIONI

NUTS: almonds and cashews.

HOW WE DO IT: almonds and cashews are soaked in water together with lactic ferments. After 10 hours, nuts are ground with the addition of water and salt, and transferred to special fermentation cells at a controlled temperature. Afterwards, the product is left to cool and then placed inside the molds with the iconic octagonal shape. The contents of the molds are dried and subsequently transferred to the ripening cells where they will remain for about 7 days.

TASTE: its unique and distinctive trait is undoubtedly the marked and refreshing acidity, typical of fermented foods, balanced by the sweetness of almonds and the delicacy of cashews. Cicioni has a firm consistency, a savory and persistent end note, impossible to forget. It doesn’t want to look like anything and it doesn’t want to please everyone.

HOW TO USE IT: Enjoy it sliced ​​on homemade bread or diced to enrich salads and appetizers. Its personality is perfect in dishes with a sweet note such as pumpkin or potato cream, which enhance the refreshing acidity of Cicioni, giving life to a perfect contrast of flavors.