Shoyu sauces are produced using selected legumes and cereals, whole Sicilian sea salt and water. We do not use soy, preferring legumes that are better suited to our environment (chickpeas, peas, lentils, fava beans), which are better digestible for us and sustainable for our environment. All the processing with craftsmanship and great attention. The sauces all mature for at least a full year or more depending on the need. The fermentation of sauces is complex: anaerobic in depth and aerobic in the surface. This process gives a wider spectrum of flavors, a more intense umami and aromas that tend to fruity. Pisa Sauce can be used to season and flavor both raw and cooked foods. It can be emulsified with oil and the only limit is imagination! (possibly) DON'T BAKE! The live ferments contained in the unpasteurized sauce are killed by very high temperatures, so it should be added, preferably, at the end of cooking or cold.