Neapolitan Torzelle Sautéed with Pine Nuts, Sultana, Capers and Olives in Extra-virgin Olive Oil

Torzella cabbage 75%
Extra-virgin olive oil
Sea salt
Salina Capers
Casertan black olives
Pine nuts
Raisins – Origin: U.S.A./Cile
Garlic, chili pepper, acidifier: citric acid.

Additional information

Source areaMarigliano countryside – Italy.
Nutritional IntakeA vegetable with good content of manganese, calcium, potassium, copper and magnesium, iron and phosphorous. The fresh vegetable is rich in vitamin A, B (B1, B2, B3, B5 and B6), also full of vitamin C, and E. 100 g of product contain seven times the daily requirement of K1 vitamin. Torzella is also rich in antioxidants like quercitin, kaempferol, sulfuaraphan, indole-3-carbinol; being a cruciferous plant, it also contains antioxidant glucosinates. Good percentage of lutein and zeaxanthin. The only relevant acid omega-3 fat is linoeic acid.
Period of transformationFrom the second week of October to the fourth week of January
TriviaIn the post-war period in Campania, this plant was completely forgotten. Fortunately, since 2004, the Agriculture and Production Activity Department of Campania has been promoting a recovering and genetic stabilization of torzella, thanks to the “Recovering and Enhancement Program of horticultural geno-plasma of Campania”, and entrusting it to the Applied Research Agricultural Consortium.
The consumption of this vegetable is mainly connected to a traditional, ancient recipe: the “menesta maretata”, which linked (or “married”, according to the Neapolitan word), a rich mixed meat broth to several vegetables, as the poet Giovan Battista del Tufo wrote in his work “Il Ritratto o modello delle grandezze, delizie e meraviglie della nobilissima città di Napoli’’ – in 1590.
Salina Caper
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