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Carciofo bianco sott'olio di Olearia Aulettese

Carciofo bianco sott'olio

Made by Olearia Aulettese · Sold and shipped by Gourmet Hub

Slow Food Presidium

Current price: €13.20Sold out

VAT included

Sold out for now: it will be back with the next batch.

Allergens

Information available on request: write to us before you order. Contact us

All product information

Formato 280 g

Shipping and returns

We ship it ourselves, from Gourmet Hub. Delivery costs and times are calculated at checkout.

ShippingReturns and withdrawal

Description

Il carciofo bianco, Presidio Slow Food, conservato intero in olio extravergine di oliva. Raccolto a mano e lavorato da fresco per mantenere la sua croccantezza e il delicato colore argenteo.

Senza spine e senza amaro: si coltiva solo tra Auletta, Caggiano, Pertosa e Salvitelle. Vasetto da 280 g.

Tasting notes

Dolce e tenero, senza amaro, croccante, con note fresche di carciofo.

Product information

As on the label: allergens, ingredients and nutrition, always visible before you buy.

Some details about this product, such as allergens, ingredients or nutrition values, are not listed here yet. Write to us before you order and we will send them to you. Contact us

Origin

Carciofo bianco coltivato nell'area di Auletta, Caggiano, Pertosa e Salvitelle e lavorato a mano ad Auletta (SA).

Region: Campania

Slow Food PresidiumA Slow Food Presidium product: an endangered traditional food protected by Slow Food with production rules.

Storage

At room temperature

Conservare in luogo fresco e asciutto; controllare la data di scadenza sul vasetto. Dopo l'apertura tenere in frigorifero, coprire la superficie con un velo d'olio e consumare entro 5-7 giorni.

How to use

Come antipasto, sui taglieri o per arricchire primi e insalate.

The producer

Olearia Aulettese

Auletta, Campania

Extra virgin olive oil, white artichoke and tomatoes from Auletta, from the field to the jar.

The Pucciarelli family farm in contrada Vagni, Auletta, in the Tanagro valley: it grows olives, artichokes and tomatoes and processes them on site.

The oil comes from five historic local varieties, Leccino, Carpellese, Frantoiana, Rotondella and Nostrale, picked as they turn colour and cold-pressed at the farm's own mill within 24 hours.

Meet Olearia Aulettese