In Stock



An infinite sweetness.  Ideal for seasoning and for accompanying exotic and spicy dishes such as rice with curry, almond chicken or sweet and sour shrimp. Great on onions and on aged cheeses. Gives an impetus to already creative dishes.

SKU: 0167 Category:
Size: 100 ml


Ancient wisdom combined with slow and calm rhythms. There is no stress in this dressing, just one infinite sweetness that comes from afar and that knows how to look far into the distance.

Parallel Worlds

Exotic fruits. The routes of the trade winds. Holy scriptures. Starry skies in summer, breathtaking sunsets, the breeze that caresses clumps of earth when the sun makes them hot during the day. Solo singing and all that enchants those who know how to appreciate the good things.


Curry rice with vegetables

Wash the aubergine, cut it into cubes, put it in a colander and sprinkle with a little salt; let it rest for 15 minutes. Peel the courgettes, wash them and cut them into rings. Peel and finely slice the onion; clean the mushrooms, wash them quickly and cut them into slices. Wash the pepper, peel and chop; chop the garlic clove. Peel the tomatoes and cut them into cubes; drain the aubergine, wash and drain again. In a pan, heat two spoons of oil, add the diced eggplant, brown, then place on a paper towel. Pour into the pan the remaining oil, sauté the onion and garlic; add the zucchini, pepper and brown for a few minutes; add the mushrooms, add salt and cook for two minutes over high heat, stirring often. Add the tomatoes and the curry, previously soaked in a little hot water for twenty minutes; sauté for a few minutes, add the rice, cook for one minute and add the broth. Cook for about twenty minutes, stirring occasionally; a few minutes before the end of cooking, add the diced eggplant. When cooked sprinkle with parsley, drops of Fig condiment and serve.