The Frantoiana (or Trappetara) was a first course used during the olive harvest, inside the oil mills to feed the workers at work. The main ingredients are local pitted olives and extra virgin olive oil, then poached red garlic, purple aubergines and local red radicchio are added. We have embellished it with sweet dry pepper, small capers and blue fish.
Ideal with:any type of pastaFormat: 170 g
Extra virgin olive oil, Leccino olives in brine (olives, water, salt, acidifiers: lactic acid and citric acid) 24%, eggplant 16%, radicchio,fishblue in oil in variable proportions [tuna fishin oil (tuna fish, sunflower oil, salt),mackerelin oil (mackerel, olive oil, salt),anchoviesin oil (anchovies, sunflower oil, salt)] 4.3%, capers 2.9%, beetroot, parsley, dried sweet pepper, garlic, salt, acidifier: lactic acid.
- Come funziona l'acquisto
Come funziona l'acquisto
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