The product

Carpaccio di Finocchio alla Crudaiola

Fennel grown in Salento, cut in carpaccio
Country of origin:
Italy - Apulia
Minimum order:
1 box with 6 pieces
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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
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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: 1161 kJ / 282 kcal
Fat: 29,6 g
of which saturates: 4,3 g
Carbohydrate: 2,3 g
of which sugars: 2,3 g
Protein: 0,8 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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