The product

Il Pesto di Carciofi

Artichoke-based pesto, ideal for seasoning a first course
Country of origin:
Italy - Apulia
100 g
Minimum order:
1 box with 6 pieces
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Description Fresh artichoke pesto enriched with 24 months Parmigiano Reggiano DOP, apulian almonds and fresh basil
Appearance Product with uniform color and fine grain
Taste Slightly astringent in the mouth, the hints of artichoke and cheese delicately prevail over those of almonds
Curiosity All the vegetables used are processed by hand
Our selection The most interesting aspect of I Contadini is the deep link with the land and the traditions. The vegetables grown with integrated techniques, in the filelds of the farm in the province of Lecce in Apulia region. After being picked 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 Try it with a short pasta; this 100 g jar is ideal for 2 portions
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Ingredients Artichokes (47.7%), sunflower seed oil, ALMONDS (5.5%), Parmigiano Reggiano Cheese (MILK, salt, rennet) (2.7%), extra virgin olive oil, basil, unrefined seasalt, lemon juice, garlic, black pepper
Allergens in ingredients Milk and products thereof, Nuts and products thereof
Weight 100 g
Packaging Packaged in glass jar with capsule
Storage Conditions (packaged products) Store in a cool, dry place away from light and heat sources
Instructions for use Once opened, keep refrigerated at less than +4 °C and use within 7 days
Nutrition Declaration Energy: 1761 kJ / 428 kcal
Fat: 44 g
of which saturates: 5,3 g
Carbohydrate: 2,5 g
of which sugars: 0,8 g
Protein: 3,6 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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