Sprinkle the chicken, the pork and the calf and leave it for 20 minutes to absorb the smoked aroma.

Bake your food and enjoy the unique taste!

Dried Shitake mushrooms.

Soak in warm water, wine or brandy and drain.

Sauté for 1'-2' with olive oil or butter and extinguish with dry white wine or with the liquid in which we soaked the mushrooms.

Add salt and pepper and serve.

Also, they can be added to soups, omelettes, sauces and stews...

Handmade traditional aniseed rusks.

Double-baked in the wood oven.

No preservatives, great taste!

Baking soda is a purely chemical spice, as it is pure sodium bicarbonate.

In the kitchen, it is used to give volume to various preparations such as meatballs, cakes, cookies and others.

It is also used as a household cleaner and it is also used in washing machines to dissolve salts!

Tip: Put a lot of baking soda in a bowl to "pull" bad smells from your refrigerator.

Maitake mushrooms have a strong forest aroma with hints of smoke.

Before soaking, rub the leaves and especially break the stem with your hands.

Soak in sweet white wine for 15 minutes.

Sauté in olive oil for 3 minutes over low heat, stirring constantly.

Deglaze with the wine you soaked the mushrooms in.

Add the sautéed mushrooms to mushroom soups, vegetable soups, legumes or meat in the pot.

They also go well with almonds and hot spices.