The product

CHUTNEY PRUGNE RADICCHIO TEROLDEGO

Sweet and sour sauce made with prunes, radicchio and Teroldego
Code:
93833
Country of origin: **
Italy - Friuli Venezia Giulia
Weight:
150 g
Minimum order:
1 piece
More Information
Raw material Sweet and sour chutney made with prunes, radicchio and Teroldego wine, in a traditional way and without adding dyes, preservatives or gelling agents
Appearance It looks like a thick, very intense purple sauce with visible pieces of fruit and vegetables
Taste Teroldego bouquet, gently bitter notes of radicchio counterbalanced by the presence of plum, able to give also a pleasant creaminess
Curiosity Chutney or chatni is a family of condiments associated with Indian and South Asian cuisine that contains a mixture of spices, vegetables and/or fruit
Our selection They are traditionally served as a condiment to main dishes based on meat, rice or vegetables. These sweet and sour chutneys by Alessio Brusadin are new proposals to combine with cheese and charcuterie. We were impressed by how Alessio made them: he already knew how to combine each chutney. He has managed to combine the oriental tradition of chutney with the tastes of Italian culture
Suggestions Fantastic with salami
More Information
Ingredients Prunes 45%, radicchio 13%, red onion, Teroldego WINE <1%, cane sugar, organic apple vinegar, oil, salt
Allergens Sulphur dioxide and sulphites > 10
Weight 150 g
Packaging Packaged in glass jar
Storage Conditions (packaged products) Store at room temperature
Instructions for use It is advisable to taste cold. Once opened, keep refrigerated It is advisable to taste cold. Once opened, keep refrigerated It is advisable to taste cold. Once opened, keep refrigerated
Nutrition Declaration Energy: 700 kJ / 167 kcal
Fat: 5,5 g
of which saturates: 6 g
Carbohydrate: 27,2 g
of which sugars: 27 g
Protein: 1 g
Salt: 0,7 g
Typical value per 100 g
The producer

La Dispensa di Alessio Brusadin - Brugnera (PN) - Friuli Venezia Giulia

Why we chose them
La Dispensa (the pantry) is a project by Alessio Brusadin, a traveller chef from Friuli Venezia Giulia. After a long stay in London where he opened a chain of three restaurants and worked even in The Halkin Hotel with Gualtiero Marchesi, he returned to Italy where he opened the Restaurant Ritterhof with Vito Leone and started a collaboration with Fratelli Corrà. After his return, he had the idea to capture flavours and perfumes in jars: his chutneys are made with the best seasonal fruits and vegetables, brown sugar and apple vinegar, produced in a traditional way, without the addition of dyes, preservatives or gelling. Alessio's recipes are unique and original, and despite the chutneys are an oriental preparation, Alessio has created his recipes in order to embrace the European tastes and culture. Moreover, he realized them by keeping in mind a clear project od matching
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