LAMPASCIONI IN EXTRA VIRGIN OLIVE OIL

The lampascioni, small bulbs with a bitter taste typical of southern Italy, are processed by hand immediately after harvest: cleaned, left to macerate in an acidulated solution and then jarred with extra virgin olive oil, wine vinegar and a touch of parsley.

The slow maturation in oil gives them an intense, rustic and enveloping flavour, perfect to enjoy as an appetizer, on platters, or to accompany main courses of meat or aged cheeses.

Formats: 220 gr