The product

Carciofi con Gambo alla Crudaiola

Brindisino artichokes with stem, farmed and processed in Apulia
Country of origin:
Italy - Apulia
520 g
Minimum order:
1 box with 6 pieces
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Raw material Brindisino artichokes, a typical variety of Salento area, processed within 8 hours from picking, marinated with lemon juice and preserved in sunflower and olive oil
Appearance Entire artichoke hearts, with stem and with a crunchy texture
Taste Crunchy and savoury to the palate, with the typical aroma of grass and a delicate note of vinegar
Our selection The most interesting aspect of I Contadini is the deep link with the land and the traditions. The vegetables are produced by the firm, with integrated techniques, in the province of Lecce in Apulia region
Suggestions A perfect starter combined with Parma ham
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Ingredients Artichokes (65%), extra virgin olive oil, cider vinegar, salt, lemon juice
Weight 520 g
Packaging Glass jar
Storage Conditions (packaged products) Keep in cool dry place away from sunlight. Once opened keep refrigerated at +4 °C
Instructions for use Cover with olive oil to preserve the products
Nutrition Declaration Energy: 446 kJ / 108 kcal
Fat: 8,9 g
of which saturates: 1,1 g
Carbohydrate: 4 g
of which sugars: 1 g
Protein: 1,7 g
Salt: 1,2 g
Typical value per 100 g
The producer

I Contadini - Ugento (LE) - Apulia

Why we chose them
"I Contadini " farm, run today by the third generation, has been founded in one of the most suitable areas for the cultivation of vegetables, in Apulia, more exactly in Salento, the so-called "land of sun, sea and wind". The fantastic climate of this land, warmed by sun all over the year, together with fertile ground structure and positive sea influence, is perfect to obtain excellent tomatoes and all kind of vegetables. An "integrated production" technique is applied to cultivate more than 20 hectares of open fields vegetables: long tomatoes, cherry tomatoes, eggplants, courgettes, sweet and hot peppers, artichokes. Vegetables are naturally dried up by the sun of Salento, so that all the water in excess is taken away and the product is preserved in its organoleptic and nutritive qualities. Drying vegetables in the sun is a very ancient art, today almost totally abandoned; even though difficult and delicate, it allows to obtain an absolute unique organoleptic result: softness of pulp, preservation of vitamins, proteins and mineral salts, and a special harmonic flavour which is by far more recognizable. Short production chain and short label: Edoardo Trentin, with his brothers, takes care of the all process, from cultivation to packaging in olive oil, without preservatives.
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