The product
Patè di Pomodori verdi
Pâté of green tomatoes grown in Apulia and harvested between August and Septembe
Code:
94524
Country of origin:
Italy - Apulia
Weight:
100 g
Minimum order:
1 box with 6 pieces
| Description | The tomatoes are ground together with capers from Racale (Slow Food Food Community) unrefined salt and other Mediterranean spices, then the resulting pâté is potted in extra virgin olive oil and sunflower oil |
|---|---|
| Appearance | Velvety greenish-yellow cream |
| Taste | Delicate taste with a good balance between sweet and savoury |
| Our selection | The green tomato pâté is made from Salento tomatoes are cultivated in the open field in May and harvested by hand in July when they are still unripe. They are then washed, selected, sliced and ripened in salt. It is a traditional processing method handed down from generation to generation by the old Salento farmers |
| Suggestions | This pâté is excellent to prepare original and tasty bruschettas or "friselline", to pair with soft cheeses, but also to be tossed with pasta topped with rocket and cheese flakes. It also lends itself well to accompany cold pasta, or in savoury tarts, and why not? even on pizza or piadinas |
| 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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