The product
Puntarelle alla Crudaiola
Puntarelle obtained by the heart of a chicory cultivated in Salento, in Apulia
Code:
93991
Country of origin:
Italy - Apulia
Weight:
520 g
Minimum order:
1 box of 6 pieces
| Description | Sprouts of Catalonia Chicory, hand cutted, matured and preserved in oil |
|---|---|
| Appearance | Whole sprouts with a pale green colour |
| Taste | Crunchy to the palate, with slightly bitter notes typical of the product; the vinegar sensations are very delicate |
| Curiosity | Puntarelle are the heart of Catalonia Chicory, a typical salad of Salento area, harvested in January and February. The sprouts, locally known as "scattuni" are harvested by hand, flavoured, matured for a few days and finally preserveed in oil |
| Our selection | The aspect that has most impressed us on the Farmers is the link with the territory and tradition. The vegetables are all produced in the company, with integrated agricolture, in the fields near the plant, in the province of Lecce in Puglia. |
| Suggestions | Fastatic the classic pairing with anchovies or with a swordfish carpaccio and rocket salad |
| Ingredients | Catalonia chicory 'Cichorium intybus L.' (61%), sunflower seed oil, extra virgin olive oil, apple vinegar, sugar, unrefined salt, lemon juice |
|---|---|
| Weight | 520 g |
| Packaging | Glass jar |
| Storage Conditions (packaged products) | Keep in cool dry place away from heat sources |
| Instructions for use | Once opened keep the product completely covered by oil during storage and consume within 7 days |
| Nutrition Declaration | Energy: 59 kJ / 246 kcal Fat: 3 g of which saturates: 0,4 g Carbohydrate: 4,9 g of which sugars: 4,2 g Protein: 1,8 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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