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Traditional Balsamic Vinegar of Modena DOP, rest in barrels of oak and chestnut according to the tradition of the Pedroni family.
Sweet onion, extremely refined, indigenous to the provinces of Avellino and Salerno.Discover a real local rarity!
A particularly tasty taste and a thin skin that does not come off in cooking (as often happens with common chickpeas).
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Fresh sausage of mixed wild boar and pork, flavored as a local tradition with wild fennel and chilli. The wild taste is very delicate and the quality of the meat of animals grown free in the semi-wild state in the woods of the Lucanian Apennines is immediately perceived. To do on the grill, to eat in a sandwich, for your sauce: universal!
Fresh wild boar meat pulp perfect for stewed recipes, stews and meat sauces. Timpa del Cinghiale is a guarantee of quality by breeding their own wild boars in the Lucanian Apennines: we will have certified meat from animals grown without antibiotics and in the wild. The processing of Timpa di Cinghiale allows to have a soft meat that requires a short marinating of 6 hours.