I Contadini | Cipolle Rosse Essicate al Mosto Cotto d'Uva - 230g
DETAILS
A touch of Apulian tradition in this I Contadini's exquisite red onions jar.
Grown in the open fields of Ugento, Lecce in the heart of Apulia, these onions are nurtured with a deep connection to the land. The careful process begins with hand-harvesting, followed by a meticulous washing and slicing routine. Preserving their natural integrity, the onions are then dried using time-honored methods.
The magic unfolds as these onions are marinated in grape must, following an ancient recipe from Salento. This method infuses the onions with a depth of flavor that is both unique and tantalizing. I Contadini, renowned for their dedication to tradition and quality, ensures that these onions are farmed and processed within their own company, guaranteeing a product free from preservatives.
These marinated onions are versatile culinary gems. They are particularly delectable when paired with white meats and an array of cheeses, elevating the flavors of each. For a taste of Italy, try them atop a freshly baked pizza or a warm focaccia, where they add a touch of Apulian flair.
Grown in the open fields of Ugento, Lecce in the heart of Apulia, these onions are nurtured with a deep connection to the land. The careful process begins with hand-harvesting, followed by a meticulous washing and slicing routine. Preserving their natural integrity, the onions are then dried using time-honored methods.
The magic unfolds as these onions are marinated in grape must, following an ancient recipe from Salento. This method infuses the onions with a depth of flavor that is both unique and tantalizing. I Contadini, renowned for their dedication to tradition and quality, ensures that these onions are farmed and processed within their own company, guaranteeing a product free from preservatives.
These marinated onions are versatile culinary gems. They are particularly delectable when paired with white meats and an array of cheeses, elevating the flavors of each. For a taste of Italy, try them atop a freshly baked pizza or a warm focaccia, where they add a touch of Apulian flair.