Who are the three makers of Make'?
Riccardo Astolfi , author, Innovation Manager & Plant based and Fermented Foods Business Creator
Alessandro of the Roverella agritourism and restaurant, an unconventional place in Zola Predosa (BO). Here you will not only find a contemporary restaurant with local products, with an exciting combination of innovation and tradition, but also a love for local products that with creativity and flair makes you rediscover genuine ingredients with a new look. All in a wonderful location in the middle of the vineyards.
Alberto Mit i , food system investigator and innovation specialist and associate director of The Lexicon
The Makè label
You already know that if I don't understand the label or it doesn't seem transparent to me, I won't buy. Makè's etiquette is perfect in its clarity and use of Foodicons , the global, visual and open source language of food, a project of The Lexicon of Sustainability . The language of food must be clear to everyone and this label is an example of that. In fact, it is easy to understand the main characteristics of Makè, namely the fermentation , spiciness and local origin of the peppers grown on the Bologna hills.
The ingredients of Makè are Bacio di Satana chilli pepper, cayenne chilli pepper, water, salt (5%).
How do I store Make?
In the fridge! For a TOP experience, shake the bottle before use