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Antipasti caponata,antipasti

NewCondition 3.50
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Organic Sicilian caponata gr 190 Organic Sicilian caponata SIZE jar 190 gr INGREDIENTS Organic eggplant, organic cherry tomato sauce, organic onion, organic celery, sugar, organic green olives, organic extra virgin olive oil, organic capers, organic wine vinegar, salt, organic basil, organic oregano, organic black pepper, citric acid E330, ascorbic acid E300 ORGANOLEPTIC CHARACTERISTICS Appearance: Dense Color: Characteristic, mainly red Aroma: Characteristic, free from deviant flavors or extraneous Taste: Characteristic, free from deviant or extraneous flavors NUTRITIONAL INFORMATION (values referred to 100 gr) Energy value 302 kcal Fats 25 g - of which saturated fatty acids 25 g Carbohydrates 11 g - of which sugar 11 g Proteins 4 g Salt 6.1 g STORAGE Store in a cool and dry place. After opening cover with extra virgin olive oil, store in the fridge and use within a week. The expiry date is reported on the package ne. CARACTERISTICS OF JAR VOLUME 190 gr MATERIAL glass DIMENSIONS diameter 6 cm height 11 cm PACKING Tray of 16 jars x 190 gr SETS FOR USE the product is ideal as an appetizer, è excellent as pasta sauce CURIOSITIES Caponata is a typical product of the Sicilian tradition, but only in Sicily there are many variations of the Caponata recipe. Popular tradition has it that the term caponata derives from & quot; capone & quot ;, a name that is used in some areas of Sicily to refer to the lampuga, a fish with fine meats, but very dry served above all on the tables of the rich and seasoned with the typical sauce. bitter-sweet. Unable to afford it, the people replaced expensive fish with cheaper eggplants. The Caponata has become famous all over the world thanks to the activity begun in 1869 by an ancient family of canneries from Palermo. It was industrially produced in the ancient factory in Corso Tukory in Palermo (still visible today but in disuse), canned in cans made and welded by hand, and since then it has been widespread, marketed and appreciated by consumers from various parts of the world, in particular in America where the Sicilian emigrants were happy to taste again the flavor of their tradition.

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