The product
Crema di Cime di Rapa
Turnip greens cream, ideal for stuffing tramezzino sandwiches
Code:
93808
Country of origin:
Italy - Apulia
Weight:
100 g
Minimum order:
1 box with 6 pieces
| Description | Cream made with a typical Salento variety of turnip greens, with the addition of olive oil, salt and lemon juice |
|---|---|
| Appearance | It has a rather fine and homogeneous grain, olive green in colour |
| Taste | Intense with a typical bitter note |
| Curiosity | Turnip cultivated in October and harvested in several stages from December to March. Once picked, the turnip greens are cleaned manually with a small knife to remove the hardest parts, blanched and finely ground with extra virgin olive oil |
| Our selection | The most striking aspect of I Contadini is the bond with the land and the tradition. The vegetables are all produced on the farm, with integrated cultivation, in the fields close to the factory of Ugento, in the province of Lecce in Apulia. Turnip greens, above all the products, represent Salento's identity |
| Suggestions | Excellent for preparing original bruschettas, for stuffing "pucce", sandwiches or tramezzino sandwiches, to pair with cheese or boiled meat, or as a condiment for traditional orecchiette |
| Weight | 100 g |
|---|---|
| Packaging | Glass jar |
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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