They are cultivated in open field in the month of May and
picked by hand in August and September. They are washed,
selected, peeled, cut in thin strips and laid to mature under
salt. “Allucarcu” is a typical expression of our local speech
and is the method used for this old technique. The strips of
aubergines are then seasoned with Mediterranean spices and
put in extra-fine-olive-oil. The fresh mint gives the final touch
to this typical recipe of Southern Italy. The unique taste of fresh
aubergines on your table all the year round!
They have a resolute and appetizing taste. Very good for a
hors-d’oeuvre or to stuff sandwiches and toasts. Excellent to
season our “frisa di grano”, a typical hard bread of our region.