1.0La Casara Veghttps://www.lacasaraveg.com/en/adminhttps://www.lacasaraveg.com/en/author/admin/rich600338<blockquote class="wp-embedded-content" data-secret="E7bhPHpbjl"><a href="https://www.lacasaraveg.com/en/prodotto/crem-olivo/">CREM-OLIVO</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.lacasaraveg.com/en/prodotto/crem-olivo/embed/#?secret=E7bhPHpbjl" width="600" height="338" title="“CREM-OLIVO” — La Casara Veg" data-secret="E7bhPHpbjl" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://www.lacasaraveg.com/wp-includes/js/wp-embed.min.js </script> https://www.lacasaraveg.com/wp-content/uploads/2021/12/14.jpg12001200Why ferment foods? For our well-being! Since ancient times, man had realized that it was possible to better preserve food and develop textures and flavors different from the original food, using fermentation. In the current modern diet, these foods have practically disappeared, giving way to sterilized and pasteurized foods. In addition to preserving the food, fermentation has the characteristic of making the food richer in enzymes, vitamins, antioxidants and lactic ferments and is therefore more digestible and assimilable.