The product

Puntarelle alla Crudaiola

Puntarelle obtained by the heart of a chicory cultivated in Salento, in Apulia
Country of origin:
Italy - Apulia
520 g
Minimum order:
1 box of 6 pieces
More Information
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
More Information
Weight 520 g
Packaging Glass jar
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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