Sun-dried pepper rolls stuffed with Mediterranean tuna fish

iContadini

The sweet red peppers are cultivated in open field in our farm
in the month of May and are picked by hand in August and
September. After the picking, they are washed, selected, cut
into large slices, salted and laid in the sun on desiccation
frames for 3-4 days.

More details

9,95 €

  • 230 gr
  • 1600 gr

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Data sheet

Short production line / 0 KmSi
Origin areaLecce / Salento
GMO FreeSi
Handmade productSi
Preservatives usedNaturali
Organic farming100%
IngredientsSun-dried peppers (45%), extra virgin olive oil (30%), TUNA FISH (15%), capers, unrefined seasalt, apple cider vinegar, lemon juice.
Preservation liquidOlio extra vergine di oliva
Preservation large packageIn olio di semi di girasole e extra vergine di oliva

More info

The sweet red peppers are cultivated in open field in our farm
in the month of May and are picked by hand in August and
September. After the picking, they are washed, selected, cut
into large slices, salted and laid in the sun on desiccation
frames for 3-4 days. During desiccation in the sun, peppers
need to be turned more times on the frame. That’s a hard work
that taxes us much time and resources but, we are very proud
to be one of the few companies working in this way because
we want to guarantee a first quality result. At this point the
dried peppers arrive in our factory and there’s a rewashing
with water and wine-vinegar. At this point they become rolls,
ready to be stuffed, patiently and by hand, with tuna from the
Mediterranean sea and capers of Racale. At the end they are
put in extra-fine-olive-oil.
These stuffed pepper-rolls are really perfect for an appetizing
hors-d’oeuvre. Very good also to dress a rice salad or a pasta
salad. In these sun-dried greens there’s all the flavor of our
South!

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Sun-dried pepper rolls stuffed with Mediterranean tuna fish

Sun-dried pepper rolls stuffed with Mediterranean tuna fish

The sweet red peppers are cultivated in open field in our farm
in the month of May and are picked by hand in August and
September. After the picking, they are washed, selected, cut
into large slices, salted and laid in the sun on desiccation
frames for 3-4 days.

Write a review

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