The product

Cipolle Rosse Essiccate al Mosto Cotto d'Uva

Agrodolce red onion produced in Apulia
Country of origin:
Italy - Apulia
230 g
Minimum order:
1 box with 6 pieces
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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
More Information
Ingredients Dried red onions (60%), sunflower seed oil, apple vinegar, cooked grape must (3%), extra virgin olive oil, sugar, unrefined salt, lemon juice
Weight 230 g
Packaging Glass jar
Storage Conditions (packaged products) Keep in cool dry place away from light and heat sources
Instructions for use Once opened keep refrigerated at +4 °C and consume within 7 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
"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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