NUTS: cashews and macadamia nuts.
HOW WE DO IT: Cashews and macadamia nuts are soaked with water and lactic ferments for about 10 hours. Then the ingredients are finely blended until you get a homogeneous dough that is left to ferment for 4 hours. The cream is then spread over grids and dried for 24 hours. Drying is followed by the grating phase, after which the product is ready to be packaged.
TASTE: Grattino is delicately spicy thanks to the aromatic notes of nutmeg and black pepper. It has a lively and savory taste enhanced by the slight spiciness of pepper. Its texture adds a crunchy touch to your pasta dishes!
HOW TO USE IT: the perfect and versatile plant-based alternative to enrich your favorite pasta dishes, but it perfect also for many recipes such as gratin vegetables, vegetable parmigiana, and to make delicious breading.