Italiano
€9,00
Stuffed chillies with tuna are a real treat, great for bringing all the flavour and aroma of summer to the table, in all seasons. This is a traditional preserve that used to be prepared along the salt route.
Out of stock
Chillies are thousands of years old and have their roots in South America (mainly Peru and Mexico), where they were used by the natives as a spice and condiment to give flavour to dishes. They were brought to Europe by Christopher Columbus in 1493 on his return from America.
Piedmontese stuffed hot peppers are a delicacy that is hard to say no to. The filling can be made with various ingredients, the most typical being tuna or anchovies and olives. They are a traditional preserve prepared in the summer when chillies are ripe and easy to find.
The recipe for these chillies is very easy to prepare and they are perfect as an appetiser or for a special homemade aperitif.
Small, round, spicy, one bite at a time, Piedmontese stuffed chillies are a real treat, great for bringing all the flavour and aroma of summer to the table, in all seasons. This is a traditional preserve that was once prepared along the salt route, which led from Liguria to the areas of northern Piedmont. The filling is soft and tasty, wrapped in a slightly spicy casing with a pleasantly acidic aftertaste.
| Weight | 0,2 kg |
|---|---|
| Region of origin | Piedmont |
| producer | Riolfi Sapori S.r.l. |
| Zona di produzione / lavorazione | Castelnuovo Calcea (AT) |
| packaging | 190 g |
| Main ingredients | Piedmontese chillies 35%, Extra virgin olive oil 33%, TUNA 25%, ANCHOVIES, capers, parsley, VINEGAR, salt. |
| appearance | Red peppers ripirni with tuna. |
| color | Red of the chillies, light grey of the filling. |
| smell | Intense flavour |
| Taste | Strong and spicy. |
| allergens | ANCHOVIES, VINEGAR, TUNA. |
| conservation method | Store in a cool, dry place, away from heat sources. After opening, store briefly in the refrigerator at +4°C. |
| designation | Tq.I.P. |
| Recommended pairings | Ideal for aperitifs or to add to any kind of salad. |
| Expiration date | |
| smaltimento | glass jar with aluminium cap; the metal/aluminium collection cap and the glass collection jar. |
Nutritional values
NUTRITIONAL VALUES PER 100 G:
ENERGY VALUE 832 kJ /201 kcal
PROTEINS 12,0 g
FATS 15,0 g of which saturated fatty acids 2,8 g
CARBOHYDRATES 2,2 g of which sugars 2,1 g
SALT 3,3 g
FIBERSÂ 4,5 g
The producer
From a long family tradition, matured under the sign of love for the most natural and genuine products, RIOLFI sapori was born, an artisan company that, while respecting modern technologies, jealously guards what the earth can offer of precious and irreplaceable for our healthy diet.
The brothers Giorgio and Mauro Riolfi are craftsmen of quality, thanks to their passion matured in years of experience they choose and select the ideal raw materials to create their products: the quality of the fruit and vegetables they use is absolutely guaranteed by repeated and strict controls.
The aim of the company is to satisfy the desires of its customers, who want to taste those products that are not only the tradition of the company but also of the territory that hosts them.
Production area
Castelnuovo Calcea (also called Castelneuv Brusà which means burning castle in Piedmontese) is a very small Italian municipality of only 726 inhabitants in the province of Asti in Piedmont. It is situated on the hills between the Tiglione and Nizza streams, 23 km from Asti and about 9 km from Nizza Monferrato. It has become famous for being the birthplace of the poet Angelo Brofferio in 1802.
Some sources show that Castelnuovo Calcea is a village with very ancient origins. The first inhabitants were the Liguri Statielli, followed by the Celts and the Gauls. The place name is of Roman origin and derives from the union between the name Castrum Novum and that ad calcarias, which is certainly due to the presence of the nearby Roman road that often required backfilling. After the Roman domination, first the Lombards and then the Franks settled here. According to tradition, the original nucleus of the village, which was located on the hill that now houses the cemetery, was burnt down by Frederick Barbarossa. It was later rebuilt in its present location and in the 14th century became a possession of the Guttuari family from Asti. Finally, in the 18th century it changed hands; the Savoys lost control and the village became part of the Duchy of Milan.
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