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Violacea Neapolitan Eggplant in Oil
VIOLACEA NEAPOLITAN EGGPLANT IN OIL
Ingredients:
Neapolitan aubergine 60%, extra virgin olive oil 38%, wine vinegar, salt and natural flavors
270g glass jar
The product represents an excellence of the territory certified 100% Made in Italy.
100% secure payments
NEAPOLITAN EGGPLANT
Neapolitan Aubergine is harvested from late September to the end of November and is an excellent Serbian aubergine, thanks to the few seeds, the consistency of the pulp and the poor discoloration of the stored product.
It is a typical vegetable deeply rooted in the peasant traditions of self-consumption and which occupied an important place in the pantry of the Neapolitan families. Traditionally, most of the berries were peeled, sliced, pickled, blanched in water and white wine vinegar, squeezed and preserved in oil (with garlic, oregano and hot pepper) for the whole year. Currently, Neapolitan aubergines continue to be used for the domestic preparation of pickles or pickles, perhaps enjoyed together with spicy provolone, roast pork ribs or in the "merenda del cafone" version (clump of bread with aubergines in oil).
- Weight
- 270 gr
9 Items
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Vesuvian Flavors
Piennolo Cherry Tomatoes D.O.P
From the land of the volcano, delicious delights to savor
Mission:
"Sapori Vesuviani is a family-run biodynamic agricultural company passionately managed by Pasquale Imperato. Located at the foothills of the volcano in the Vesuvius National Park, a treasure trove of typicality where the typical product par excellence is represented by the Pomodorino del Piennolo del Vesuvio D.O.P. (Protected Designation of Origin) and the Vesuvio Apricot. The company specializes in the recovery of typical agricultural productions from the Vesuvian territory intended for artisanal processing, reconciling ancient peasant traditions with innovation to obtain high-quality, healthy, and genuine products in harmony with nature. Everything that the land offers according to the "seasonality" is produced, processed, and carefully preserved by us for the tables of all those who have the pleasure of rediscovering the "flavors of the past." The quality of the raw materials, harvested at the right ripeness and naturally preserved, as well as extremely meticulous processing methods, ensure the birth of an excellent product.
Piennolo Tomatoes D.O.P.:
The Pomodorino del Piennolo del Vesuvio D.O.P. is one of the most typical and ancient products of Campanian agriculture. It benefits from the volcanic soil and the generous sun: it is said that even its "fiery" color is the work of the volcano because, according to legend, its roots feed on the lava of Vesuvius itself. The Pomodorino del Piennolo del Vesuvio is cultivated using a traditional method, which involves the use of wooden stakes and iron wire supports to prevent the berries from touching the ground and ensure they receive the sun's rays evenly. This variety is also called "del Piennolo" because the traditional preservation technique involves forming "Piennoli," which are pendulous clusters: entire bunches, harvested between July and August, arranged on a hemp string tied in a circle to create a single large cluster, suspended in dry and ventilated places.
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Vesuviana Apricot:
The Vesuvian Apricot, known locally as 'crisommole,' is the most cultivated fruit in the Vesuvian area, where the volcanic nature of the soil, rich in minerals and potassium, promotes this cultivation, imparting a unique and characteristic flavor to the fruits. The term 'Vesuvian Apricot' actually encompasses approximately 100 ancient varieties. To differentiate one variety from another, characteristics such as size, intensity of aroma, smoothness of the skin, and taste are considered. The flavor ranges from very sweet, as in the case of Pellecchiella apricots, to the slightly bitter and tangy aroma of the Vitillo variety. However, they share common characteristics such as sweet, sugary pulp, intense aroma, and the orange-yellow color of the skin, often overlaid with shades of red or speckles. These apricots ripen in the medium-early period, with harvesting starting as early as mid-June. While they are enjoyed fresh and as is, Vesuvian Apricots are also in high demand by the food processing industry for making jams, juices, nectars, syrups, and candied fruits.
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Certifications:
"The European Union, with Regulation 2081/92, established two designations, each with its respective marks, to protect and promote the quality of agri-food products linked to the tradition and characteristics of a specific territory. Specifically: D.O.P. (Denominazione di Origine Protetta) - 'Pomodorino del “Piennolo” del Vesuvio' is the quality mark attributed to agri-food products whose unique and unmistakable characteristics are linked to a specific territory. All stages of the production process (production, processing, elaboration) must occur within that same territory. I.G.P. (Indicazione Geografica Protetta) is the quality mark attributed to agri-food products for which a certain quality is influenced by the geographical origin, and at least one stage of the production cycle (production, processing, elaboration) takes place in a specific territory. The Sapori Vesuviani Agricultural Company adheres to the 'Qr Code Campania Trasparente' Project, a digital traceability system through which the Istituto Zooprofilattico Sperimentale del Mezzogiorno di Portici (Naples) certifies the quality and safety of products, soil, and irrigation water. This is done with the aim of ensuring the highest food safety standards on the table while respecting the environment
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