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Peppers with Tuna and Anchovies

PEPERONI TONNO E ACCIUGHE

€4.40
Tax included

Shiny, crisp, and sweet. Peppers are very popular in farming cuisine, and many recipes with this vegetable were developed in Piedmont, especially in the Carmagnola area.

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Shiny, crisp, and sweet. Peppers are very popular in farming cuisine, and many recipes with this vegetable were developed in Piedmont, especially in the Carmagnola area. The warm and sunny summer days give them a rich flavour and colours so bright that Leonardo Da Vinci used dried and crushed peppers to create the colours for his frescoes.

Sunlight not only allows peppers to ripen, but it also makes them rich in magnesium, calcium, iron, potassium, beta-carotene, and especially vitamin C. This essential element for our well-being was isolated for the first time by the Hungarian scientist Albert Szent-Györgyi by analysing peppers, a discovery that earned him the Nobel prize in 1937.

Peppers are great as starters or side dishes, especially with anchovies or tuna. The latter is the only warm-blooded fish and an excellent swimmer, that can swim as fast as 80 km/h.

Anchovies are much slower, but they were quicker to reach the Langhe from the sea of Liguria and France. In fact, Piemontese merchants used to go to the South of Provence, at the mouth of the Rhone, to buy salt and anchovies.

PEPERONI TONNO E ACCIUGHE

Data sheet

PEPPERS WITH TUNA AND ANCHOVIES
CONTENTS
Nutritional Value (average value for 100 g) Energy:
978kJ - 237kcal
Fats:
24 g
- Saturated fatty acids content:
3,3 g
Carbohydrates:
2,9 g
- Sugar content:
2,9 g
Proteins:
3,0 g
Salt:
0,07 g
Ingredients:
white wine, salt, oil, parsley, garlic
Extra virgin olive oil:
17%
Marinated peppers (68 g used for 100 g of finished product):
peppers, white wine vinegar (contains SULPHITES)
Anchovy sauce:
7,8%
Anchovies:
Engraulis encrasicolus – 22% of the sauce
Tuna in oil:
7,6% (Thunnus albacares)
May contain:
nuts, eggs, milk, celery

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 drain the oil with the help of a strainer. Put the contents in a serving dish and enjoy! If you like, you can top with 40 g of drained tuna in oil.

WHAT YOU NEED

EQUIPMENT: a spoon, a strainer, a serving dish.

LITTLE TREATS: tuna in oil.

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