M�rke: iContadini

Puntarelle Alla Crudaiola

The "Puntarelle" are the heart of the CATALONIAN CHICORY, a typical salad of our territory. We transplant in October and harvest the vegetable between January and February. Our women defoliate the plant and manually cut the "scintuni", ie the shoots, gently put them in tanning to mature for a few days, then they are taken and stored in oil without adding flavorings or spices.

Ingredients:

chicory "Cichorium intybus L." (61%),
sunflower oil,
extra virgin olive oil,
apple cider vinegar,
sugar,
whole salt,
lemon juice.