Giardiniera in Extra Virgin Olive Oil
Rich and unusual giardiniera in extra virgin olive oil, made with cauliflower, carrots, paprika, peaches, Alife onions, apples, celery and fennel, harvested and processed directly on the farm at km 0.
Cauliflowers, carrots, papaccelle, peaches, Alife onion, apples, celery, fennel, wine vinegar, sugar, sunflower oil, EVO oil
Widespread from north to south, it is an essential ingredient in sliced meat dishes in the Modena and Piacenza regions, and in boiled meat dishes from Piedmont to Calabria,
It was an excellent way of preserving summer vegetables until the winter months, almost as if to stop time, you ended up with a bit of everything in it, depending on what was growing in the garden, be it carrots, onions, celery or cauliflower.
Then it disappeared, to be replaced on the supermarket shelves by industrial versions with no personality, where the romantic need to stop time is not perceived at all, where products are sought at all hours and in all seasons.
Fortunately, the new trend that is so fashionable overseas is the return of the giardiniera, in the wave of handmade and quick pickles, crunchy vegetables in oil, ready to eat straight from the jar as a snack or to enrich sandwiches and salads, nothing more and nothing less than our giardiniera.
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Giardiniera in oil: as good as homemade
Giardiniera in oil is a rich jar of crunchy vegetables in oil, a traditional Italian recipe and the very symbol of preserves. It embodies all the values that make homemade giardiniera in oil as good as it used to be.
It is a traditional Italian way of preserving summer vegetables until the winter months so that their flavours can be enjoyed all year round. It can be made with all kinds of vegetables: carrots, cauliflower, celery, onions, but also mushrooms, peas, it just depends on the taste of the person preparing it.
The best combinations for giardiniera in oil
Giardiniera in oil is often eaten as an hors d'oeuvre, placed on a platter of cold cuts and accompanied by a good bottle of wine. However, many people like to eat these crunchy vegetables straight from the jar, as a healthy snack during the day.
Giardiniera is often served as an accompaniment to meat dishes, but it is even better with certain types of fish, such as cod, steamed cod or a good slice of swordfish.
We suggest the best combinations for starters:
- Cold cuts and giardiniera with a glass of red wine - discover our best selection of wines
- Seafood salad and giardiniera
- Bruschette with giardiniera
The recipe for giardiniera in oil
The recipe for giardiniera in oil involves the use of vegetables that are cleaned thoroughly and then cut into pieces and pre-cooked in boiling water for a few minutes with salt, vinegar and some flavouring, so that they remain crispy and can be stored in glass jars.
The jars must be hermetically sealed and stored in a cool, dry place, away from heat and direct sunlight. It is usually prepared in summer with vegetables in season, and can be stored for up to a year.
The giardiniera in oil from Azienda Agricola Verticelli is as good as the home-made ones. It consists of cauliflower, carrots, papaccelle, peaches, onions from Alife, apples, celery and fennel, all vegetables harvested and processed at km0, preserved in extra virgin olive oil.