carciofi trifolati a fettine

Code: 01-213
Format: 3/1 Tin Plate
Net Weight: 2500 g
Pieces per Package: 6
Portions: 20-22
MPT: 36 months

Main Ingredients
Fresh 30/40 gauged artichokes, sunflower oil, garlic, natural flavours.

Organoleptic Characteristics
Colour: light green, typical of a product that is processed when fresh.
Taste and Smell: rich, tasty and fragrant thanks to the delicate treatment.
Look and Texture: fresh artichokes cut in slices, gauged, without hard or woody leaves.

Instructions for Preservation
Store the cans in a cool, dry place, far from heat; after opening, keep in a refrigerator (0-4°C) and eat rapidly. Adding oil can only protect from air oxidation and from mould and it does not guarantee the conservation of the product in an open tin.

Nature and Characteristics of the Product
These "Brindisi” artichokes are processed exclusively when they are fresh, in the best moment of harvesting, between March and April. The treatment with fresh natural flavours guarantees a light and delicate sauce that does not cover the characteristic taste of the artichoke.

Why buy this product?
These fresh artichokes are studied and processed especially to garnish quality pizzas. This thin cut has an excellent covering action on pizzas, the double if compared to a bigger slice, which allows to save on costs. It worth notice that this product is available throughout the year and has the same characteristics as fresh artichokes. The treatment without parsley allows the chef to personalise and refresh this product with mint, parsley, chilli, etc.

Concerned Customers
The first use of the product is certainly in pizzerias, sandwich bars or bruschetterias; it is a valuable help in classical restoration, too.

Ways to Use
Drain the product from oil and use it hot or cold as if it was fresh; cook it rapidly to garnish pizzas, bruschettas or sandwiches. It is ideal with veal escalopes, pasta cooked in oven, pies and pasta main courses.

Chef’s Ideas and Suggestions
Artichoke omelette – Prepare a misture for omelettes with eggs, grated cheese, salt and pepper. Add the sliced artichokes drained from oil, cook in a non-sticking pan and turn the omelette only once. Allow to cool and serve the omelette with “Pachino” tomatoes that you will season with oil, salt, pepper and balsamic vinegar.


No Internet Connection