The product

Battuto alla Contadina

Vegetable stew made with a mix of vegetables grown in Salento

Code:

94519

Country of origin:

Italy - Apulia

Weight:

100 g

Minimum order:

1 box with 6 pieces

Product Features

More Information
Description	Mixture of eggplant, zucchini, tomatoes, onions, olives and capers dried naturally under the sun
Appearance	It appears as a dense, irregular, grainy cream
Taste	Well-balanced taste among all the vegetables, with a pleasant smoothness provided by the Apulian extra virgin olive oil
Our selection	The aspect that impressed us most about I Contadini is the connection with the land and tradition. The vegetables are all cultivated on the farm, with integrated production, in the fields close to the factory, in the province of Lecce in Apulia. Batutto Contadino is made with vegetables grown in the open field of the farm and then picked only by hand. The vegetables are then dried naturally in the sun and then processed by hand. Aubergines, courgettes, tomatoes, onions in a single batter, potted and seasoned with extra virgin olive oil
Suggestions	It is an incredibly versatile Battuto, created for seasoning hot and cold pasta or rice dishes. Also excellent on bruschetta or to season meats and any dish. To be sautéed with imagination!

More Information

More Information
Weight	100 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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