This recipe is made with courgettes from their garden, washed and cut into rounds; placed in the sun to dry; fried, and then seasoned with fresh garlic, mint, oregano, vinegar, and extra virgin olive oil.
- high-oleic sunflower oil;
- white wine vinegar;
- extra virgin olive oil;
- whole sea salt;
Preservative- and color-free.
They can be eaten as a side dish, on pizza or focaccia, to season pasta or to fill a sandwich.
Once the jar has been opened, keep it in the fridge at max. +5 °C and consume within a week.
Casa Iuorio's vegetables are grown following the dictates of sustainable agriculture, respecting the cycles of the earth and the seasons. The seeds belong to native varieties, and the crops grow in healthy, natural environments, without the use of greenhouses and other intensive cultivation methods. This is also their commitment to promoting the biodiversity of the land. Cultivation is done in the open field and without the use of chemicals, on our land in Palomonte (SA). Harvesting is done by hand, without the use of mechanical means.
After the harvest, Casa Iuorio farm takes care of the processing, in the workshop next to the fields.
The vegetables are selected by choosing only those that are ripe at the right point, washed under running water, and then prepared by the expert hands of suitably trained local women. Immediately after the harvest. The jars are also prepared by hand, right up to the labeling.
Average nutritional values per 100 g of drained product
|Energy||1309 kj – 312 kcal|
|of which saturated||
|of which sugar||