The creams and sauces are handcrafted using only the fresh vegetables grown in the company’s own gardens.
The vegetables are cut into strips and cooked slowly “under vacuum” at low temperatures, with the addition of extra virgin olive oil until they become soft and lose their initial brownness. The creams are acidified with wine vinegar from natural fermentation or a mixture of apple cider vinegar and lemon juice, sea salt, brown sugar, spices and herbs.
All ingredients are controlled and certiﬁed according to the organic production method.
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