Glossary
The terms behind the food
A short, clear guide to the terms, techniques and ingredients behind our products — from bone broth to koji.
Guanciale
Guanciale is cured, aged pork jowl (guancia means "cheek" in Italian), traditionally from the Lazio region of central Italy. The cut is salted, seasoned with black pepper and spices, and air-aged for three to four months until the fat turns rich, buttery and aromatic. Unlike pancetta (belly) or bacon (smoked), guanciale is not smoked, and its jowl fat is special — it melts gently, which is why it's the classic base for carbonara and amatriciana, two of Rome's four iconic pastas, where the rendered fat emulsifies into the sauce itself. No guanciale on hand? Pancetta is the closest substitute, but without that silky fat.
Bone broth
Bone broth is a rich liquid produced by long simmering of bones, meat, root vegetables and spices — from a few hours for fish to 30 hours and more for beef — until the collagen in the bones dissolves and turns to gelatin. The result is a thick, deep broth that sets in the fridge: the hallmark of a real stock. Unlike soup powder or industrial bouillon cubes, there are no additives here — only bones, meat, time and patience. Broth is the base for sauces, soups and stews, for a real risotto, and you can also simply sip it warm. Keep refrigerated for a few days, or freeze in portions — and ours already comes portioned.
Tallow
Tallow is rendered beef (or lamb) fat — fat melted slowly and filtered until you get a pure cooking fat that is stable and has a high smoke point. Slow dry rendering keeps the fat clean, with a delicate, rich taste. Unlike industrially refined oils, tallow is a natural, unprocessed fat that has served humanity for thousands of years — its composition is stable, heat-resistant and doesn't oxidize easily, and it's rich in fat-soluble vitamins (A, D, E, K). Excellent for everything: frying, roasting and baking — crispy potatoes, charred vegetables, omelettes and fried eggs. At room temperature it's solid and creamy, and melts into a clear liquid the moment it touches a hot pan. Keeps for many months refrigerated.
Lacto-fermentation
Lacto-fermentation is a natural preservation process in which lactic-acid bacteria (lactobacillus) convert the sugars in vegetables into lactic acid. The fermentation is what preserves, gives the familiar tang and develops a unique depth of flavor. All it takes is a vegetable, salt and time — no vinegar and no pasteurization, so the vegetables stay alive and active. Unlike pickling in vinegar (adding acid from the outside), here the acid is created from within, by the fermentation itself. This is how sauerkraut, kimchi, sour cucumbers and more are made. The result is rich in various probiotic bacteria and in bioavailable vitamins and minerals, which is why fermented foods are considered good for the digestive system.
Sauerkraut
Sauerkraut is cabbage pickled by lacto-fermentation — thinly sliced white cabbage that is salted and pressed until it releases its juices, then ferments in its own brine for weeks. The name is German (Sauerkraut = "sour cabbage"), but this kind of pickling is known across many cultures. The result is tangy, crunchy and alive — rich in probiotic bacteria and vitamin C. Unlike cabbage pickled in vinegar, there is no vinegar at all here; all the sourness comes from the fermentation. Serve it alongside sausages and rich meats, in sandwiches, as a tangy side, or in a salad next to a rich dish. Keep refrigerated, and the flavor only deepens over time. Pro tip: vitamin C is essential for the body to produce collagen, so sauerkraut alongside bone broth or a collagen-rich meat dish is an especially smart pairing.
Kimchi
Kimchi is a traditional Korean dish of lacto-fermented vegetables, usually napa cabbage and radish, seasoned with garlic, ginger, spring onion, Korean chili pepper (gochugaru) and more. The vegetables are salted and then fermented — producing the characteristic sourness, heat and depth. In Korea, kimchi is a staple that accompanies almost every meal, with hundreds of versions by region and season. Unlike a mere spicy salad, kimchi is fermented and alive, and rich in probiotic bacteria. Eat it as a side, add it to rice and noodles, or cook it into dishes like kimchi jjigae. The older it gets, the sourer and deeper the flavor. Especially interesting: a study by the World Institute of Kimchi in Korea (2026, the journal Bioresource Technology) found that a kimchi-derived bacterial strain, Leuconostoc mesenteroides, binds nanoplastic particles in the gut and helps clear them — so far in vitro and in mouse studies.
Koji
Koji is rice (or another grain) on which the fermentation fungus Aspergillus oryzae has been grown — a cornerstone of Japanese cuisine. The fungus breaks down starches and proteins into sugars and amino acids, which give the depth of umami flavor. Koji is the foundation of soy sauce, miso, mirin and sake, and is also used to tenderize and age meats. Unlike lacto-fermentation, which relies on bacteria, here the work is done by a cultured fungus — a culture domesticated and refined over generations. You can use koji or koji powder to add sweetness and umami to sauces, marinades and pickles. It's one of the oldest and most powerful tools for boosting flavor.
Cultured butter (AOP)
Cultured butter is butter made from cream that has been fermented (with bacterial cultures) before churning — much like yogurt. The fermentation develops a rich aroma, a tangy note and a depth that sweet, industrial butter lacks. The AOP mark (Appellation d'Origine Protégée) is a protected French designation of origin, guaranteeing that the butter was produced in a defined geographic region and by traditional methods — for example the celebrated Charentes-Poitou butter. Unlike regular butter, cultured butter is richer in flavor and usually higher in fat content. Excellent simply on fresh bread, in cooking and in baking — where its complex flavor truly comes through.