The Vegetable Caponatina is a delicious mix of mixed vegetables and typical Mediterranean vegetables: courgettes, peppers, tomatoes, aubergines, yellow peppers and onions, enriched with capers, olives and delicious Mediterranean aromatic herbs. This culinary delicacy is ready to bring an authentic moment of celebration to the table. Let yourself be conquered by the explosion of flavors and aromas of this magnificent dish, perfect for enriching any meal. Try it on bruschetta, as a condiment for pasta or as an accompaniment in a gourmet appetizer. Caponata di Verdure is the perfect choice for lovers of Mediterranean cuisine who wish to experiment with new flavors and new tastes to play in the kitchen under the sign of authentic Apulian quality signed by La Terra di Puglia.
€6.26Tax included
€6.80
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Reference
CNTD-GASE0230
Origin area
Lecce / Salento
GMO Free
Si
Handmade product
Si
Preservatives used
No
Organic farming
100%
Ingredients
Ortaggi essiccati al sole in proporzione variabile (60%) (pomodori, peperoni dolci rossi, melanzane, zucchine), olio extra vergine di oliva (30%), olive leccine, peperoncino, capperi, aglio, erbe aromatiche, aceto di vino, sale, zucchero, succo di limone.
Preservation liquid
Olio extra vergine di oliva
Preservation large package
In olio di semi di girasole e extra vergine di oliva
Vegetable caponata prepared in Puglia for you following an ancient and genuine recipe
Savor the authentic flavor of summer with Caponatina di Verdure. This delicious mixed appetizer is made up of a variety of sun-dried vegetables immersed in top quality Apulian olive oil. Prepared with care, this summer caponata in extra virgin olive oil offers an exceptional mix of vegetables, including courgettes, chillies, tomatoes, aubergines, yellow peppers and onions, enriched with capers, olives and delicious Mediterranean aromatic herbs. An explosion of color and flavors that will transform your appetizer into a moment of joy.
Caponata salad: more information
Each vegetable present in the vegetable caponata has been worked by hand and dried in a natural way under the hot Apulian sun. A touch of summer that you can also enjoy during the winter. But don't just stop at the appetizer, because this caponata salad is so versatile that it can be used in so many imaginative ways. Accompany your main courses of meat or fish with this delicacy, or use it to stuff a tasty homemade pizza. Bring all the taste and authenticity of the Apulian territory to your table with Caponata di Verdure. A culinary experience that will satisfy even the most demanding palates.
The long tomatoes are cultivated in April and May and are picked by hand in July and August. All the phases are processed inside our farm. Once picked, they are washed, selected, cut, laid on desiccation frames, salted e put in the sun
The Cherry tomatoes are cultivated in April and are picked by hand in the month of July. All the phases are processed inside our factory. The tomatoes are picked, washed, selected, manually cut, salted and desiccated in the sun for 4-5 days on wood frames.
Many tasty and crunchy artichokes in the best Apulian extra virgin olive oil and a light aroma of rosemary, ready to appear on your table, accompanying grilled, fish dishes, or as a simple and light side dish in full Apulian style.
A rich and creamy pate of Celline olives, perfect for a tasty snack between meals, for a friselline-based party or as a base for a gourmet sandwich instead of the more classic mayonnaise. Good and healthy, it is prepared from the best Apulian Celline olives with the addition of a tear of extra virgin olive oil, also the superlative fruit of our land.
The long tomatoes are cultivated in April and May and are picked by hand in July and August. All the phases are processed inside our farm. Once picked, they are washed, selected, cut, laid on desiccation frames, salted e put in the sun
A "condifrisa" with a decidedly Mediterranean flair based on tender semi-dried tomatoes, olives, capers and other typically Apulian ingredients. The result is a creamy product that is excellent to spread or to use in the kitchen with imagination.
These San Marzano plum tomatoes are grown in spring and harvested in summer within all the area of our farm. They are rinsed, selected, cut and arranged on special drying frames, then salted up and left under the sun rays until dry.
We cultivate the zucchini in open field in the month of April and we pick them up by hand in June and July. Then they are washed, selected, cut into slice with all the peel, salted and desiccated on frames in the sun for 3-4 days.
The Cherry tomatoes are cultivated in April and are picked by hand in the month of July. All the phases are processed inside our factory. The tomatoes are picked, washed, selected, manually cut, salted and desiccated in the sun for 4-5 days on wood frames.
These San Marzano plum tomatoes are grown in spring and harvested in summer within all the area of our farm. They are rinsed, selected, cut and arranged on special drying frames, then salted up and left under the sun rays until dry.
Macaroni, or "Minchiareddhi" are the first of excellence in the Salento diet, seasoned with a good tomato sauce, and for those who want to taste in an even more typical way with a pinch of "ricotta schianta".
Only ripe figs, a few drops of lemon, vanilla, cinnamon and a little sugar for this jam that is both pleasing to the eye and to the palate. Its amber color and its slightly acidic flavor make it the ideal solution to create original pies, to prepare breakfasts full of flavor and energy.