Fermented Harissa

Maghreb-inspired spicy sauce with naturally grown vegetables, spontaneous lactic fermentation, unpasteurized

The gentle fire of the Maghreb in a lively version: red peppers, chili peppers and lemon are transfigured by the wisdom of slow fermentation.

Fermented Harissa of Bucolica

Fermented Harissa is a vibrant and contemporary reinterpretation of the celebrated North African sauce, made entirely with organically grown vegetables from the company's own fields. This unique preparation is characterized by spontaneous lactic fermentation, which occurs directly in the jar, without pasteurization: an innovative approach that transforms the classic spicy sauce into a profound and easily digestible probiotic food, where the heat of the chili pepper mellows, the lemon aroma becomes more rounded, and the herbs gradually release their complexity. Ripe red peppers, chili pepper, parsley, lemon, aromatic herbs, and garlic combine to create a creamy, vibrant paste with a layered flavor: a sauce that expresses the Maghreb through the Italian expertise of spontaneous fermentation.

The roots of this Harissa are deep in tradition

Harissa is the quintessential sauce of North Africa, particularly Tunisia, Algeria, and Morocco, where it is considered a true national gastronomic heritage. Its importance is such that Tunisian harissa was recently recognized by UNESCO as an intangible cultural heritage of humanity. The original recipe stems from the combination of spices brought by Arab merchants and chili peppers introduced by Atlantic voyages after the 16th century, in a wonderful example of gastronomic exchange between continents. In Maghreb families, harissa accompanies every meal: from morning bread to Sunday couscous, from evening broth to grilled fish. Bucolica takes this extensive Mediterranean heritage and transforms it into a living, fermented, contemporary food.

Choosing Fermented Harissa means taking care of yourself

Because it's unpasteurized, this harissa is rich in live lactic acid bacteria, natural allies of the gut microbiota and the immune system. Chili pepper is renowned for its capsaicin content, which has thermogenic, anti-inflammatory, and circulatory properties. Red peppers are one of the most concentrated sources of vitamin C and antioxidant carotenoids, while lemon adds additional protective flavonoids. Fermentation also makes the spiciness more digestible and the flavor more rounded, eliminating the harshness of commercial harissa made with added preservatives and oils. A teaspoon a day is a small gesture of thermogenic vitality and authentic well-being.

How to Best Use: Fermented Harissa

• COUSCOUS, TAJINE AND AUTHENTIC MAGHREB CUISINE: the most faithful and iconic way to enjoy it. Add it at the end of cooking on a couscous of fragrant vegetables or to a tagine of Organic chickpeas from the Tuscan Maremma e Organic Hulled Red Lentils, completing with Organic Farm White Yogurt to soften its spicy kick and Amalfi Coast Lemon grated.
• MARINADE FOR GRILLED FISH AND SEAFOODIn Tunisian tradition, harissa is the queen of marinades for grilled fish. Spread a thin layer on Mediterranean Bluefin Tuna Fillets just blanched to season Organic Senatore Cappelli Spaghetti in a dish of character.
• Shakshuka, Eggs and Spicy Mediterranean Brunch: the perfect blend of Maghreb and contemporary brunch. Prepare a shakshuka by layering Organic Tomato Pulp, a generous spoonful of harissa and Extra Fresh Organic Eggs in a shirt, or use it as a lively spread on Organic semi-wholemeal Campagna bread toasted with shiitake cream  and some flakes of Pecorino Romano DOP Organic: a savory breakfast that wakes you up.

The Producer: Bucolica

Bucolica is a Tuscan farm that grows organic vegetables and medicinal herbs, artisanally transforming them into live fermented products and international specialties. Each jar comes directly from the producer's land, in a very short supply chain that showcases the intersection of gastronomic cultures.

Ingredients

Peppers, chili pepper, parsley, lemon, mixed herbs, garlic, salt. Traces of cabbage, leeks, and plums.

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 19 kcal
• Fat: 0 g
• Sugars: 1,9 g
• Fiber: 2,5 g
• Protein: 2,1 g
• Salt: 2,5 g

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