Escaroles 80%
Salina capers
Caserta black olives
Extra-virgin olive oil
Sea salt
Garlic, chili pepper, acidifier: citric acid.
Additional information
Escarole
| Source area | Nola countryside – Italy |
|---|---|
| Nutritional Intake | Vegetable rich in phosphorus, calcium, magnesium, zinc, iron, selenium and copper. The fresh vegetable is also rich in vitamin A, B9, C, E, J, and omega unsaturated fats: among the omega-3 we have αlinoleic acid, and as far as omega-6, we have oleic acid. Good quantity of insoluble fiber, and much more than in any other vegetables, a high quantity of chlorophyll A and B. |
| Period of transformation | From the second week of November to the first week of March. |
| Trivia | Egyptian, Roman and Greek people well knew this vegetable, as it was appreciated for its sapidity and fiber consistency once cooked. The Italian name derives from Latin “escarius”, which means bait or food bait. |
Salina Caper
| Product Logo |  |
|---|---|
| Read more | https://www.fondazioneslowfood.com/it/presidi-slow-food/cappero-di-salina/ |
