The product
Carpaccio di Finocchio alla Crudaiola
Fennel grown in Salento, cut in carpaccio
Code:
93993
Country of origin:
Italy - Apulia
Weight:
230g
Minimum order:
1 box with 6 pieces
| Description | Fennel grown in the open field, harvested, cut by hand and preserved raw in extra virgin olive oil and sunflower oil |
|---|---|
| Appearance | They are presented cut into thin slices |
| Taste | Crunchy, fresh and fragrant; the acetic sensations are imperceptible |
| Curiosity | The fennels are hand-picked in February, then cleaned, peeled and sliced ??into carpaccio; after a short maturation in tanning, they are put into pots by hand raw, so as to preserve all the organoleptic and nutritional characteristic |
| Our selection | The aspect that struck us most of I Contadini is the respect for nature, the territory and tradition. The vegetables are all grown in the open field with the integrated production technique. After being harvested by hand, the vegetables are immediately transported to the factory near the fields to be processed and packaged, always manually and following the traditional recipes of Salento |
| Suggestions | Perfect with raw cut orange fillets and a pinch of turmeric; to try on a frisella, with green tomato pate |
| Ingredients | Fennel (65%), sunflower seed oil, apple vinegar, extra virgin olive oil, sugar, unrefined seasalt, lemon juice |
|---|---|
| Weight | 230g |
| Packaging | Glass jar |
| Storage Conditions (packaged products) | Store in a cool and dry place away from light and heat sources |
| Instructions for use | After opening store in a refrigerator and use within 7 days |
| Nutrition Declaration | Energy: 232 kJ / 56 kcal Fat: 3,3 g of which saturates: 0,4 g Carbohydrate: 4,4 g of which sugars: 4 g Protein: 0,9 g Salt: 1,1 g Typical value per 100 g |
The producer
I Contadini - Ugento (LE) - Apulia
Why we chose them
The Trentin family's story is one of tenacity and love for their land, Puglia. The I Contadini farm, now in its third generation, was founded in one of the
most suitable areas for growing vegetables, Puglia, more precisely in Ugento (LE), in one of the southernmost areas of Italy's "heel", in Salento. The
particular climatic conditions of this sun-kissed land, the composition of the soil and the influence of the sea allow for excellent vegetable production.
All stages of cultivation are carried out directly on the farm, from transplanting to harvesting: over 20 hectares of tomatoes, aubergines, courgettes,
peppers and artichokes are grown in open fields. Processing also takes place in the farm's facilities shortly after harvesting. An integrated farming
method has been adopted to ensure a product free of pesticide residues: before harvesting, analyses are carried out to check for product residues
and ensure the healthiness of the vegetables. Many of the vegetables harvested are dried in the sun on racks according to tradition. This is an
ancient practice that has now been almost completely abandoned because it is difficult and delicate, but it offers unparalleled results: soft pulp and
preservation of vitamins, proteins and mineral salts. What we like about this company is the combination of its connection to the land - reflected in
the name they have chosen, "I Contadini" (The Farmers) - and its entrepreneurial spirit, which translates the desire to showcase the gastronomic
heritage of a land rich in nature, traditions and hospitality into an ever-expanding range of products. Not only vegetables, but also other products that
reflect the gastronomic heritage of Salento, such as taralli, made with Senatore Cappelli durum wheat, boiled before baking, which in this case is
done twice, and containing white wine inside.
From the same producer
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