The product
Cipolle Rosse Essiccata al Mosto Cotto d'Uva
Agrodolce red onion produced in Apulia
Code:
93968
Country of origin:
Italy - Apulia
Weight:
1600 g
Minimum order:
1 box with 6 pieces
| Description | Red onion grown on open field, hand-harvested, washed, sliced, sliced and dried in a completely natural way. They are the marined in grape must according to an ancient Salento recipe |
|---|---|
| Curiosity | Farmed and processed in Apulia within the same company, without preservatives |
| 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 | Excellent with white meat and cheese. Try with pizza and focaccia |
| Ingredients | Dried red onions (60%), sunflower seed oil, apple vinegar, extra virgin olive oil, grape must (3%), sugar, unrefined salt, lemon juice |
|---|---|
| Weight | 1600 g |
| Packaging | Glass jar |
| Storage Conditions (packaged products) | Store in a cool dry place away from light and heat |
| Instructions for use | Once opened keep refrigerated at +4 °C, covered with oil and consume within 14 days |
| Nutrition Declaration | Energy: 310 kJ / 74 kcal Fat: 3,3 g of which saturates: 0,4 g Carbohydrate: 9,8 g of which sugars: 9,8 g Protein: 0,9 g Salt: 1,2 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.
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