A premium, fleur de sel from the Mesologgi lagoon that acquires extra flavor by the addition of sensational black truffle from the slopes of Mount Dirfis, Evia: an explosive combination of Greek gourmet origin!
Collected in the salterns of the historical lagoon of Mesologgi, fleur de sel comes in the purest of rock crystals. Without a doubt, it's a "rock-solid" treasure that only the land of Greece could give you. It's now your turn to hand it down to your favourite culinary creations. It's small wonder all-natural Mesologgi rock salt is so coveted and sought after: It's purely Greek, it's hand-harvested, and has undergone little or no processing before being packaged.
A fleur de sel whose already premium quality becomes even more coveted with the addition of black truffle. In ancient Greece, the truffle was known as "hydnon" and was believed to be the result of the lightning bolts leveled by Zeus upon the earth. It was greatly appreciated as a gourmet treat but it was also sought after for its medicinal uses and, mainly, for its aphrodisiac effects. Pliny the Elder called truffles "Nature's wonders" while philosopher Porphyrius hailed them as "children of the gods". Self-growing Greek truffles are of such impressive quality that they rank amongst the finest worldwide.
Truffles are gathered, rinsed, and just milled before being added to the fleur de sel. At no time during that process are there any preservatives or artificial colorings added. In that way, the salt absorbs and retains all of the truffles' heavenly natural aromas for a long time. The fleur de sel's crystals dissolve in the mouth allowing for a mild and refined aftertaste. You need but the tiniest amount of your fleur de sel & black truffle mix added to your dishes to turn them into rare, haute cuisine treats.
Produced by: Dirfys
In 2006, two young men, Eleftherios Lahouvaris and Athanasios Mastroyannis, both university graduates in Agriculture but also with great experience in mushroom growing, founded "Dirfis" - a company situated Northern Evia. Being dedicated and passionate lovers of the agricultural mycology sector, they are 'fiercely' engaged in the cultivation of pleurotus mushrooms and in the production of products of high gastronomical and bioactive, functional value. They participate in pioneering research projects in cooperation with universities; they constantly make sure they keep up to date with the latest developments in their field. Moreover, they share their knowledge of mushrooms through international congresses and seminars.
What "Dirfis" does, is to collect and dry wild mushrooms found in the Greek forests and launch them to the market. Eleftherios and Athanasios aim at creating new products based on mushrooms and also emphasizing their nutritious and bioactive ingredients.Dirfis has installed its mushroom cultivation unit at a safety distance of 7 km from the substrate production unit to ensure that conditions of hygiene are kept high and that risk of infection during pasteurization and incubation is kept at its lowest possible level.
Dirfis chose its location at the foothills of Mount Dirfis very carefully using stringent environmental criteria. The company's production unit is surrounded by lush vegetation and is characterized by a terrain that is ideal for the creation of the microclimate mushrooms need in order to grow. The location of the plant is free of any vehicle or industrial pollution and follows to the letter all the specifications necessary in producing wholesome products that are rid of any external polluting factors. One of the most impressive natural phenomena is how rapidly and suddenly mushrooms appear. That phenomenon is directly linked to the evaporation rate of the mycelium's growing fruit body and osmotic pressure. By applying the appropriate ventilation and by maintaining the cultivation cabin at the right temperature and humidity, the Dirfis team ensures that the evaporation rate of its precious cultivations will remain within required levels.
Sprinkle it on plain, white rice, on al dente pasta, fluffy omelets, or just fried eggs sunny-side up, and wait for the taste explosion!
After opening, store in a cool place away from sources of light
Sold by: Yoleni's
Mesologgi Fleur De Sel, Fresh Black Truffle (18%)
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