The product
Patè di Pomodori verdi
Pâté of green tomatoes grown in Apulia and harvested between August and Septembe
Code:
94524
Country of origin:
Italy - Apulia
Weight:
100 g
Minimum order:
1 box with 6 pieces
| Description | The tomatoes are ground together with capers from Racale (Slow Food Food Community) unrefined salt and other Mediterranean spices, then the resulting pâté is potted in extra virgin olive oil and sunflower oil |
|---|---|
| Appearance | Velvety greenish-yellow cream |
| Taste | Delicate taste with a good balance between sweet and savoury |
| Our selection | The green tomato pâté is made from Salento tomatoes are cultivated in the open field in May and harvested by hand in July when they are still unripe. They are then washed, selected, sliced and ripened in salt. It is a traditional processing method handed down from generation to generation by the old Salento farmers |
| Suggestions | This pâté is excellent to prepare original and tasty bruschettas or "friselline", to pair with soft cheeses, but also to be tossed with pasta topped with rocket and cheese flakes. It also lends itself well to accompany cold pasta, or in savoury tarts, and why not? even on pizza or piadinas |
| 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.
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