Preserve

For those who love and self-production, we propose "ELIO", the solar dryer for food, plants, aromatic and medicinal plants for family use. Use solar energy to preserve in a natural and sustainable way the products of your kitchen garden.

Lacto-fermentation is an important method for the preservation of vegetables, that has been used for thousands years by Slavic countries until the Far East. Through this old process, vegetables are treated with salt and subjected to machine pressure. Thanks to this method, sugars and starches are transformed in lactic acid by a particular kind of bacteria called lactobacilli. The lactic acid produced is a powerful natural preservative that prevents the development of bacteria and moulds that could alter or make the preserved food toxic. Unlike the traditional systems of preservation, the advantage is that lacto-fermentation allows to maintain all the nutritional properties that vegetables usually lose during the process of pasteurisation. Lacto-fermented vegetables keep their enzymes active, so they can be considered raw food. Lactobacilli increase the digestibility of vegetables, keep their vitamins and produce enzymes and important anticancer and antibiotic substances, improving the health of intestinal flora. Orto sul Terrazzo recovers this old method of preservation, and suggests it to people who live in town and would like to use lacto-fermentation as a natural and safe method to consume season vegetables, possibly self-produced on proper balcony, during the whole year. The vegetable mill by Orto sul Terrazzo comes directly from Japan, where this fermentation method is more developed and used at home.

Once upon a time in every house there was the tradition to produce vinegar, aged wine, spirits and infusions. In this context, the civilization over the centuries has developed and refined precious craftsmanship that once were a family heritage passed down between generations. Today of this precious heritage remains the excellence that have made famous the Italian tradition in the world: the traditional balsamic vinegar of Modena, vin santo, grappa, nocino and laurino. A key element to achieve a high quality product has always been represented by the barrel whose construction techniques, impossible to reproduce on a large scale, are jealously guarded by a few master coopers. They are true masterpieces of craftsmanship, the result of knowledge sedimented, high dexterity, patience and boundless passion. Orto sul Terrazzo to recover the ancient tradition of aging at home vinegar, wine, spirits and infusions and bring it into our homes, in the city, has decided to propose to all lovers of self-production an excellence in Italy . We speak of the barrels produced by the most famous master cooper of Modena Francesco Renzi. Founded in the sixteenth century, the "Premiata Fabbrica Botti and Tini Francesco Renzi" practice a craft that requires mastery of art preserved in this world dominated by machines, the dignity of manual labor is understood as the ultimate perfection of the finished product. It is not a coincidence that today the company Renzi implements the delicate bending the staves "by hand" according to the ancient practice of curvature by immersion in boiling water and a patient waiting for the natural aging of the wood. All this, combined with centuries-old experience, the barrels Renzi make an amazing product and unique for preservation wine and its derivatives.