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Agrodolce

AGRODOLCE

€3.75
Tax included

Agrodolce, also called Bon aptit (which means ‘enjoy your meal’ in Piemontese dialect) or giardiniera, is a typical relish of pickled vegetables in vinegar or oil

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Agrodolce, also called Bon aptit (which means ‘enjoy your meal’ in Piemontese dialect) or giardiniera, is a typical relish of pickled vegetables in vinegar or oil, which recently regained popularity due to its low calorie count. Every summer, vegetable gardens yield vegetables and have the fresh and lively hues of a blooming garden. These vegetables, picked when they are fully ripe, are extremely tasty and fragrant. This is the right time to prepare preserves for the winter. Agrodolce, which means sweet and sour, is named after the pleasant pairing of two of the five basic flavours. It's the result of a skilful process consisting of picking, cleaning, cutting and cooking vegetables in order to keep the colours and flavours of summer during the cold winter months. Its preparation requires hours of skilled work. To enhance its flavour and have a more complete and rich dish, you can add hard-boiled eggs, olives, and tuna.

AGRODOLCE

Data sheet

AGRODOLCE
CONTENTS
Nutritional Value (average value for 100 g) Energy:
316 kJ / 76 kcal
Fats:
4,1 g
- Saturated fatty acids content:
0,6 g
Carbohydrates:
7,3 g
- Sugar content:
6,9 g
Proteins:
1,5 g
Salt:
1,95 g
Ingredients:
extra virgin olive oil, salt, sugar
Tomato pulp:
tomatoes, tomato juice, acidity regulator: citric acid
Vegetable Agrodolce:
(58 g used for 100 g of finished product) peppers, green beans, Boretto onions, celery, carrots, cauliflower, white wine vinegar, sugar, salt
Capers:
2,1 %
Basil:
0,8%
May contain:
fish, milk, eggs, nuts

GLASS CONTAINERS

Most of our products are packaged in convenient glass jars. Why? Because manufacturing and packaging products in glass jars allows to keep them healthy and authentic, avoiding the use of preservatives. In Piedmont, but also in the Italian tradition in general, this technique is widespread, specifically due to food safety reasons and to ensure that the products remain fresh. Glass is an inert material, which means that there is low risk of harmful chemicals getting into the food and it’s a natural protective barrier that ensures that its contents are well preserved. Not to mention that, from an environmental viewpoint, it's 100% recyclable and can be recycled endlessly.

BECOME A CHEF

Take the glass jar from the fridge and leave it to rest for 15 minutes at room temperature. Then open the jar and lay its contents on the serving dishes, giving them a harmonious shape with the help of a mould and a spoon. You can garnish with 2 hard-boiled eggs and 40 g of drained tuna in olive oil. Put the eggs in a small pot (15 cm in height, 10 cm in diameter) containing 1 L of cold water without salt; and once the water is boiling, add the eggs and boil for 10 minutes. Leave them to cool down under cold running water for 1-2 minutes, remove the shell, and mince them, then add them to the agrodolce. Finally, add 40 g of tuna, after draining the oil.

WHAT YOU NEED

EQUIPMENT: a serving dish, a spoon, a mould, a small pot (15 cm in height, 10 cm in diameter).

LITTLE TREATS: eggs, tuna in olive oil.

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