Italianmyfood

Tasty Vegetable

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sweet ans sour

Sweet and sour, "Bon aptit" ("good appetite" in Piedmontese dialect), or giardiniera, is a traditional dish that has recently come back into vogue due to its low calorie content. Every summer the garden provides vegetables with the fresh and lively tones of a flower garden which, harvested when fully ripe, are extremely tasty and fragrant: this is the time when preserves are prepared to be used during the winter.

Sweet and sour - which owes its name to the pleasant combination of two of the five basic flavours - is the fruit of the work of skilled hands that harvest, clean, cut and cook these vegetables to maintain, in the cold months, the colours and flavours of summer. Its preparation requires hours of skilful work. It can be eaten with the addition of hard-boiled eggs, olives and tuna which enhance the flavour and make it a complete and rich dish.

Ingredients and Nutritional Values

Agrodolce of vegetables, capers and basil

Ingredients: tomato pulp (tomato, tomato juice, acidity regulator: citric acid), sweet and sour vegetables (used 58g per 100g of finished product) (peppers, green beans, borettane onions, celery, carrots, cauliflower, white wine vinegar, sugar, salt), extra virgin olive oil, capers (2.1%), salt, sugar, basil (0.8%). May contain traces of NUTS, EGGS, MILK and FISH. Tomato origin: Italy.

Storage: Store in a cool, dry place. After opening store in the refrigerator and consume within 3 days.

Nutritional Values (Average values per 100g of product):

Energy: 316 Kj/ 76 Kcal
Fats: 4,1 g
- Of which saturated fatty acids: 0,6 g
Carbohydrates: 7,3 g
- Of which sugars: 6,9 g
Protein: 1,5 g
Salt: 1,95 g

 

Agrodolce of vegetables, capers and basil 180 g
Produced for Langhemyfood s.r.l. Via Vivaro, 29/A 12051 Alba - Italy in the factory located in Via Torino, 175 - 12043 Canale - EC stamp: IT Q775O CE | Origin: Italy

From Mesopotamia 2000 years ago, to our tables: the cultivation of asparagus has been handed down since ancient times. In Roman times, real expeditions were organised to harvest it, so much so that the ships that left in search of it were called "asparagus", or "sprout", the only edible part of the plant.

Asparagus has very high depurative, vitamin and, according to some sources, aphrodisiac properties. Given the Piedmontese climate, one thing is certain: if they start showing up on menus, spring is just around the corner.

Boiled, sautéed, baked with cheese, in risotto: this plant lends itself to many recipes. Our chef proposes it in a tasty pie, as an appetizer or main course, to say goodbye to winter and welcome the new season.

    Ingredients and nutritional values

    1 - Asparagus pie

    Ingredients: MILK, Water, Asparagus(13%), EGGS, Butter (MILK), Flour 00 (GLUTINE), Parmesan (MILK), Extra-Virgin Olive Oil, Cake Base [wheat flour (GLUTINE), margarine (palm fat, water, rapeseed oil, emulsifier E471, acid E330), water, salt], Salt. May contain traces of NUTS, FISH and CEDAR.

    Storage: Store in the refrigerator at +4 ° C

    Average nutritional values per 100 g:

    Energy 412 Kj/ 98 Kcal
    Fats 6,9 g
     - Of which saturates 3,4 g
    Carbohydrates 5,1 g
    - Of which sugars 2,0 g
    Protein 3,7 g
    Salt 0,64 g

     

    Asparagus pie < > 100g
    Produced for Langhemyfood s.r.l. Via Vivaro, 29/A 12051 Alba - Italy in the factory located in Via Torino, 175 - 12043 Canale - EC stamp: IT Q775O CE | Origin: Italy

     

    2 - Piedmontese fondue

    Ingredients: Water, Fontal cheese 24% (MILK, ferments, rennet, salt), Fontina d'Aosta DOP cheese 14% (MILK, salt, rennet), BREAD (BREAD, stabilizer: carrageenan), Toma cheese 6% (MILK, salt, rennet, ferments), egg yolk, butter, thickener: acetylated corn starch, acidity corrector: sodium citrate, preservative: potassium sorbate. May contain traces of NUTS, FISH and CEDAR.

    Storage: Store in the refrigerator at +4 ° C

    Average nutritional values per 100 g:

    Energy 956 Kj/ 231 Kcal
    Fats 20 g
     - Of which saturates 12 g
    Carbohydrates 2,2 g
    - Of which sugars 0,4 g
    Protein 11 g
    Salt 1,44 g

     

    Piedmontese fondue - cheese-based cream 190 g
    Produced for Langhemyfood s.r.l. Via Vivaro, 29/A 12051 Alba - Italy in the factory located in Via Torino, 175 - 12043 Canale - EC stamp: IT Q775O EC | Origin: Italy

    A long and laborious preparation, which still today represents a symbol of the identity of the Langhe, in the wake of a centuries-old history: ravioli al plin were created to preserve the filling of roasts inside a thin sheet of pasta, closed with a "plin" (literally "pinch") between two edges of dough.

    The best meats are selected for the filling of this tasty first course (which in the Langhe combines pork, rabbit and veal), which according to an old and curious custom should be served "al tovagliolo", without any seasoning.

    Among the possible sauces, they go very well with butter and sage or, alternatively, to enhance the flavour even more, with a light and delicate sauce that blends the strong flavour of the black olives with the bitter taste of the artichokes, in the aromatic embrace of marjoram.

     

      Ingredients and nutritional values

      Ravioli del plin with herbs

      Ingredients: BREADCRUMBS (WHEAT FLOUR TYPE 0, BREWER'S YEAST, Salt), Spinach, Salt, Nutmeg Powder, Pepper. Flour with rice flour.

      Fresh egg pasta (45%): WHEAT FLOUR TYPE 00 (wheat origin: ITALY), SEMOLINA FLOUR (wheat origin: ITALY), fresh pasteurized EGGS - from free-range farms, origin ITALY - (20%), water.

      Ricotta: (Whey and cow's milk, salt) 68%.

      Grana Padano DOP: MILK, Salt, Rennet, Lysozyme from EGGS

      Vegetable Fibres: Potato flakes, Starch, Cream of rice

      Storage: Store in the refrigerator at +4 ° C

      Average nutritional values per 100 g:

      Energy 960 Kj/ 227 Kcal
      Fats 4,80 g
       - Of which saturates 2,86 g
      Carbohydrates 35,7 g
      - Of which sugars 1,97 g
      Protein 10,3 g
      Salt 0,95 g
      Artichoke, black olive and marjoram sauce

      Ingredients: Tomato pulp (tomato, tomato juice, acidity regulator: citric acid), artichokefi 25%, spring onions, extra virgin olive oil, black olives 1.5%, salt, basil, marjoram 0.5%.

      Origin of the tomato: Italy.

      May contain traces of: NUTS, EGGS, MILK, FISH and CEDAR.

      Storage: Store in the refrigerator at +4 ° C

      Average nutritional values per 100 g:

      Energy 327 Kj/ 79 Kcal
      Fats 5,0 g
       - Of which saturates 0,6 g
      Carbohydrates 5,3 g
      - Of which sugars 2,9 g
      Protein 1,9 g
      Salt 0,87 g

      Legend has it that the apricot tree was originally just an ornamental plant with beautiful white flowers. When Armenia was invaded by enemies, it was ordered to cut down all trees that did not bear fruit in order to obtain timber. This would have been the fate of the apricot tree, too, if a young girl had not cried under its crown all night long. In the morning, golden fruit had grown on the tree: apricots!

      From such a poetic story we couldn't help but have equally sweet fruits, which in the Roero area reach peaks of absolute excellence: they are perfect for creating a dessert in which the fragrant freshness of the apricot and the sweetness of the almond brittle embrace in a tasty finish.

       

      Ingredients and Nutritional Values

      1 - Apricots and croccantino

      Ingredients: Apricots 94% (apricots, antioxidant: L-ascorbic acid, acidity regulator: citric acid), sugar, croccantino 3.5% (ALMONDS, sugar, water), dark chocolate (cocoa mass, sugar, cocoa butter, emulsifier: SOY lecithin, natural flavouring), cocoa powder.

      May contain traces of NUTS, EGGS, MILK, FISH, CELERY and PEACH.

      Storage: Store in the refrigerator at +4 ° C

      Nutritional Values (Average values per 100g of product):

      Energy: 501 kJ / 119 kcal
      Fats:
      1,4 g
      - Of which saturated fatty acids:
      0,4 g
      Carbohydrates: 25 g
      - Of which sugars: 24 g
      Protein: 0,8 g
      Salt:

      0 g

       

       

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