Salento spicy peppers

Salento spicy peppers gr 230 ” IContadini”

Spicy pepper gives flavor and strength to meals.
Spicy lovers use it on pasta or pizza. Also oil can be spicy and be used as seasoning.

Descrizione

Produttore: iContadini

Regione:  Puglia

logo aziendale i contadini

Salento spicy peppers.

Spicy peppers are grown in open field between the end of May and beginning of June. Harvesting has different steps between August and October because of the peculiarities of this plant.There are manual procedures developped in our farm.
Peppers are washed, selected, cut into rounds and matured under salt. So they are potted in extra virgin olive oil withouth adding others ingredients. This procedure requires care and wisdom, because this is the only way to have spicy pepper all year long.


Ingredients : spicy rounds pepper (65%), extra virgin olive oil (30%) , wine vinegar, salt, lemon juice.


I Contadini Farm grows directly with integrated production, over twenty hectares of open field vegetables, like san marzano tomatoes, eggplant, zucchini, sweet and hot peppers, artichokes and more.


Why choose “I Contadini” products.

. Short chain and integrated production
. Artisanal product completely hand cultivated
. 100% Made in Italy product
. Drying of the vegetables in the sun
. Product withouth use of additives.
. Authentic taste and flavors
. Wide selection of sets from gr.212 to large sets of gr.3100
. Excellent value for money.


THE FARM.

“I Contadini” farm , today led by the third generation of young people, is born in one of the most suited land for vegetables
farming, Puglia, more precisely Salento, the so-called land of “sun, sea, wind”.
Some exemplary corporate data:

Farm surface : 250.000mq
Covered surface : 800mq
Large square surface :5.000mq
Drying surface : 34.000mq
Growing surface : 200.000mq

Particular climatic conditions of this land, with sun almost all year round, soil composition and influence of the sea,
allow to obtain excellent tomatoes and all vegetables production.

I Contadini Farm grows directly with integrated production, over twenty hectares of open field vegetables, like san marzano tomatoes, eggplant, zucchini, sweet and hot peppers, artichokes and more.

Many vegetables are dried in the sun of “Salento” to remove excess water and to preserve all organoleptic and nutritional qualities.
Then there is the preserve process without adding additives.

Products are preserved in olive oil and reciped in a simple way in order to discover flavors of homemade preserves.

Drying vegetables in the sun is an ancient practice now almost totally resigned, but even if difficult and delicate, it allows to obtain
a great result : pulp softness, preservation of vitamins, proteins and minerals of vegetables, harmonious and recognizable flavor profile.


Features of the pepper.

Among the local varieties that still persist in Salento a vegetable much appreciated is the Cornetto Lecce, a medium-sized peppers, smaller than the commercial variety of bull horn and often more curved. In Salento, the consumption of croissant pepper is very high in summer. This vegetable is prepared in dishes served as a side dish or main dishes, accompanied by frize wheat or barley. Typically, the Cornetto is consumed green (raw and shredded in salads) and cooked, especially fried in olive oil; when mature and turn red-purple is used for the preparation of preserves in oil to spread on wheat bread.

Informazioni aggiuntive

Peso 0.3 kg
Dimensioni 8 × 8 × 7 cm
Peso

1lb 1.64oz, 2.0 kg

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