Originally created in 1948, these stock cubes immediately became indispensable tools in every Italian kitchen. This is the most widely sold variety of stock cube in Italy. It can be used in any dish, particularly risotto, thin soups, fried dishes and many meat-based dishes. Every dish is rendered more flavoursome, from the most simple to the most elaborate, by tying together the various flavours in a harmonious way.
Simply add one cube to 500ml of boiling water to create a broth, or crumble into dishes whilst they're cooking. It is often not necessary to add any salt during cooking if using these stock cubes.