The product

Carpaccio di finocchio alla crudaiola

Fennel cultivated in Salento area, cuts as carpaccio
Country of origin:
Italy - Apulia
1600 g
Minimum order:
1 box of 2 pieces
More Information
Raw material Fennel cultivated in open field, harvested, cut by hand and preserved in evo oil
Appearance Fennel cut into wedges
Taste Crispy, fresh and fragrant; the acetic notes are very delicate
Curiosity Fennels are harvested by hand in February, deprived of the hard and sliced coats in a fine carpaccio, then they are put raw in jar to preserve all the organoleptic and nutritive characteristics.
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 Perfect with live orange fillets and turmeric
More Information
Ingredients Fennel 65%, unflower seed oil, extra virgin olive oil, apple cider vinegar, sugar, whole salt, lemon juice
Weight 1600 g
Packaging Glass jar
Storage Conditions (packaged products) Keep in cool dry place
Instructions for use Once opened keep the product completely covered by oil during storage and consume within 3 days
Nutrition Declaration Energy: 1161 kJ / 282 kcal
Fat: 29,6 g
of which saturates: 3,4 g
Carbohydrate: 2,3 g
of which sugars: 2,3 g
Protein: 0,8 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.
© VALSANA S.R.L. - All rights reserved - Tel. (+39) 0438 1883 125 - Fax (+39) 0438 64976 - email:
Via degli Olmi 16 - 31010 Godega di Sant'Urbano (TV) - P.IVA 01949710261 - C.F. 00548700244 - Reg. Imprese Treviso N. 00548700244 - Cap.Soc. 52.000 i.v.