New
The product
Crema di Cime di Rapa
Turnip greens cream, ideal for stuffing tramezzino sandwiches
Code:
93808
Country of origin:
Italy - Apulia
Weight:
100 g
Minimum order:
1 box with 6 pieces
| Description | Cream made with a typical Salento variety of turnip greens, with the addition of olive oil, salt and lemon juice |
|---|---|
| Appearance | It has a rather fine and homogeneous grain, olive green in colour |
| Taste | Intense with a typical bitter note |
| Curiosity | Turnip cultivated in October and harvested in several stages from December to March. Once picked, the turnip greens are cleaned manually with a small knife to remove the hardest parts, blanched and finely ground with extra virgin olive oil |
| Our selection | The most striking aspect of I Contadini is the bond with the land and the tradition. The vegetables are all produced on the farm, with integrated cultivation, in the fields close to the factory of Ugento, in the province of Lecce in Apulia. Turnip greens, above all the products, represent Salento's identity |
| Suggestions | Excellent for preparing original bruschettas, for stuffing "pucce", sandwiches or tramezzino sandwiches, to pair with cheese or boiled meat, or as a condiment for traditional orecchiette |
| 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
From the same producer
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