Prodotto |
Azienda |
ARTICHOKES IN OIL
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SWEET AND SOUR ONIONS WITH BALSAMIC VINEGAR |
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WHITE AND RED SAUERKRAUTS |
Azienda agricola Agriverde |
CREAM OF ONIONS (RED AND GOLD), CELERY, TURNIP, SCALLION.
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PUMPKIN CREAM WIHT BALSAMIC VINEGAR OF MODENA |
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AUBERGINE, DRIED TOMATOES, ZUCCHINIS WITH BALSAMIC VINEGAR IN EXTRA VIRGIN OLIVE OIL |
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OLIVES IN BRINE |
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MASHED OLIVES |
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TOMATO SAUCE WITH BASIL |
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Green and black olive pâté |
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 ARTICHOKES IN OIL
Just after being cropped, they are treated and slightly cooked, then dipped in an acidulous solution and in a 2% saline solution. This timeliness makes artichokes more crackling and less salted, therefore exalting the natural taste of the artichokes. A selection of aromas and extra virgin olive oil make this product unique and incomparable.
Producer: S’Atra Sardigna Soc. Coop Agr. |
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 SWEET AND SOUR ONIONS WITH BALSAMIC VINEGAR
This product is subjected to a simple and traditional working process according to a local recipe. Onions are peeled, then scalded in boiling water for about a minute. After, they are placed in glass jars and covered with boiling liquid. The main characteristic of this product is the liquid, which is a mix of balsamic apple vinegar, brown sugar and salt.
Producer: Azienda Agricola Biologica Debiasi Stefano |
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 WHITE AND RED SAUERKRAUTS
Just cabbage, salt and....passion. The product is made through a concentration process to extract water from the product itself; thanks to this process it is possible to reach , for the pasteurization, a boiling point of 55° (about 130°F).
Producer: Azienda agricola Agriverde |
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 CREAM OF ONIONS (RED AND GOLD), CELERY, TURNIP, SCALLION.
Vegetable creams are very simple and genuine products, homemade without preservatives. The main characteristics of these products are related to the use of high quality raw materials and to the productive process which consists in: scalding the vegetables in extra virgin olive oil, whipping and homogenizing, cooking and vacuum-packing at a low temperature (55-60°C-130-140°F). In particular, the subtraction of water exalts the product's organoleptic characteristics. Thanks to the vacuum-packing it is possible to have very genuine products, which have high percentages of the original raw material inside (e.g.: in the onion cream there are 144gs of onion for 100gs of the ended product).
Producer: Azienda Agricola Biologica Debiasi Stefano |
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 PUMPKIN CREAM WITH BALSAMIC VINEGAR OF MODENA
This cream, combined with white and delicate meats as breasts of chicken and calf or with cheeses of low seasoning, it will bring on your tables a new, savory and original taste.
Ingredient: Pumpkins, Modena Balsamic vinegar (11%), brown sugar
Content: 220 g
Used fruit: 210 g of fresh fruit for 100 g of finish product.
Producer: Punto Verde di L. Castiglioni |
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 AUBERGINE, DRIED TOMATOES, ZUCCHINIS WITH BALSAMIC VINEGAR IN EXTRA VIRGIN OLIVE OIL
Delicious dried vegetables excellent served to garnish meat or toasted bread. The use of balsamic vinegar during the making process and the addition of extra virgin olive oil make them unique and tasty.
Ingredients: Dried vegetables (eggplants, zucchinis and tomatoes), salt, extra virgin olive oil, balsamic vinegar.
Producer: Punto Verde di L. Castiglioni |
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 OLIVES IN BRINE
During harvest, the biggest green and black olives are picked by hand and immediately processed. They are selected and mixed with water and salt in order to lose their bitter taste, afterwards they are preserved in vacuum pack, obtaining the black and green olives in lake, which are very savoury as appetizer with an aperitif or as starter.
According to the traditional recipes, they could be also mixed with various ingredients to obtain the black and green olives in lake with chilli, which can be used in the Mediterranean diet to make tasty dishes.
Producer: Mediterranea Foods |
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 MASHED OLIVES
Green olives are picked up by hand in order to preserve their freshness and flavour, they are selected and mashed, afterwards they are put in glass jars with Extra Virgin Olive Oil, capers, oregano and wild fennel seeds. The mashed olives are flavoured and used as appetizer with an aperitif or as starter. They are used in the Mediterranean diet to make savoury dishes with pasta, fish, meat or to prepare light salads.
Producer: Mediterranea Foods |
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 TOMATO SAUCE WITH BASIL
Tomato sauce comes from the raw craft of tomatoes. The making process consists in washing and selecting the raw material, scalding in boiling water for a few minutes, mashing tomatoes to remove seeds and skin. After, tomatoes are subjected to a natural decantation in mats for a few minutes to eliminate exceeding water and give softness to the product. Before being packed, salt, leafs of basil, onions fried in olive oil are added. This process makes it possible to get an excellent, fresh and genuine product, ready to be used or to prepare elaborate dressings. Without preservatives.
Producer: Azienda Agricola Biologica Debiasi Stefano |
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Green and black olive pâté
Both green and black olive pâté are made thanks to traditional Mediterranean recipes using superior quality olives coming from our own production.
After harvest olives are immediately pitted and mixed with Extra Virgin Olive Oil, oregano, salt wild fennel seeds. The result is an olive pâté delicious to make appetizers and sandwiches or to spread on toasted bread; our pâté are also very tasty as sauce with spaghetti or penne.
Producer: Mediterranea Foods |
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 VEILS OF CELERIAC
It is a horse d'oeuvre based on celeriac in extra virgin olive oil.
It is a new in oil dish. It is suitable for different uses thanks to its new delicate taste, which refines the celeriac's taste, exalting its consistence. It is an excellent snack with bread, cheese and sliced salami. It is best served with vegetables, cheeses, meats and other in oil and pickled foods.
Producer: Azienda agricola Agriverde |
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 SAFFRON
Nowadays, just as in the past, saffron is gathered thanks to patience of women workers. The first harvesting takes place in December, starting at dawn before the flowers have opened. For each hectare of cultivated land, six to eight kilos of stigmas are collected. About one hundred and twenty thousand flower are required to get just one kilo of stigmas. The women harvesters gently pick the flowers and place them in reed baskets, being careful not to damage them. Then, with great care and skill, they pull out the red stigmas from inside the flower heads. Each flower bears three, or five at the most of them, and thousands are needed to collect 100 grammes. Sardinian cookery often makes use of saffron, in tomato sauces, in ravioli fillings and for flavouring stock. It is also used in some liqueurs and local pastries and desserts like "zippulas" or "pardulas". Sardinian saffron can be identified for its particular aroma, never too strong; it may be found on the market in powder form, ready for use, or as stigmas packaged in tiny traditional pottery jars.
Producer: S’Atra Sardigna Soc. Coop Agr. |
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