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Sweet and Sour Giardiniera
“You can taste the vinegar, but it never takes over: every vegetable stays itself.”
Six vegetables trimmed and cut one by one, in a delicate sweet and sour brine: crunchy, colourful, ready for your antipasto or side dish.
Crunchy No preservatives 280 g jar
Giardiniera is a traditional Italian dish of mixed pickled vegetables that everyone agrees on: people love it for its versatility, the natural flavour of the vegetables and its crunchy texture. It is a colourful side that works as an appetizer, next to a main course, and as an ingredient in many recipes.
Ours brings together peppers, cauliflower, carrots, celery, fennel and onions, trimmed and cut, in a brine of water, wine vinegar, sugar, salt and lemon juice. It is not a harsh pickle: it is a delicate, aromatic giardiniera, where the vinegar supports the flavour of each vegetable without covering it. The colours stay bright and the textures pleasantly crunchy.
How it is made
From the vegetables to the jar
1 |
Six vegetables Peppers, cauliflower, carrots, celery, fennel and onions: 52% of the jar, in variable proportions. |
2 |
Trimmed and cut Each vegetable is cleaned and cut to the right size. |
3 |
The sweet and sour brine Water, wine vinegar, sugar, salt and lemon juice: a delicate balance, with no preservatives. |
In the kitchen
How to use giardiniera
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Antipasto
On its own, next to cured meats and cheeses.
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Big salads
In pasta, rice, couscous or boiled potato salads.
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Chicken and fish salads
It adds colour and crunch to chicken, fish and potato salads.
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Pizza and focaccia
For a touch of colour and sweet and sour flavour on pizza and focaccia.
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With grilled meat
A ready-made side dish next to grilled or steamed meat.
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With steamed fish
A simple pairing that lets every ingredient keep its own flavour.
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A simple idea: serve it with steamed fish. A pairing based on simplicity, which brings out the flavour and texture of every ingredient on the plate without one covering the other. |
A little history
One giardiniera, many recipes
The origin of giardiniera is in Piedmont: it was born there as an appetizer, but its goodness carried it far beyond the region, and today you find it practically everywhere in Italy. In Puglia, too, we love to make it and enjoy it.
Recipes vary a lot from one home to another: some pickle the vegetables raw in vinegar, some prefer a light cooking of two or three minutes at most, some make a brine of water, salt, sugar and vinegar, and others add olive oil. That is how you get giardiniera in vinegar, in oil, raw and sweet and sour. Ours is sweet and sour: light in taste, delicate, made to please adults and children alike.
Product sheet
At a glance
| Product |
Sweet and sour giardiniera |
| Ingredients |
Vegetables in variable proportions 52% (peppers, cauliflower, carrots, celery, fennel, onions), water, wine vinegar (contains sulphites), sugar, salt, lemon juice |
| Preservatives |
None |
| Size |
280 g glass jar |
| Allergens |
Sulphites (in the wine vinegar) |
Frequently asked questions
Everything you want to know
What is the difference between sweet and sour and pickled giardiniera?
In giardiniera pickled in vinegar, the vinegar dominates; in the sweet and sour version the brine combines wine vinegar, sugar, salt and lemon juice, and the result is more delicate. Ours is sweet and sour.
Which vegetables are in it?
Peppers, cauliflower, carrots, celery, fennel and onions, in variable proportions: together they make up 52% of the jar.
Does it contain preservatives or allergens?
No preservatives. It contains sulphites, which come from the wine vinegar.
How do you serve it?
Straight from the jar, as an antipasto with cured meats and cheeses or as a side for meat and fish; or in pasta, rice, couscous and potato salads, and on pizza and focaccia.
Where does giardiniera come from?
It is an appetizer born in Piedmont, which then spread all over Italy. Recipes vary a lot: in vinegar, in oil, raw or sweet and sour.
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Colour on the table, straight from the jar
Six crunchy vegetables in a delicate sweet and sour brine, with no preservatives. Open the jar and your antipasto, side dish or extra salad ingredient is ready.
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