Italiano
€8,00
Small onions in oil are a tasty preserve that can be used as an appetiser or to enhance an aperitif.
3 in stock
One of the great classics of Italian cuisine is definitely the onion, many people love it and many people hate it. It is a vegetable that can be used in many different ways, cooked, raw in salads, fried, baked and sweet and sour.
There are various types of onions in Italy, the most famous being the red, the Tropea (slow food presidium), the white and the golden.
Small onions in oil are a delicious preserve that can be used as an appetiser or to enrich an aperitif. Thanks to their slightly bittersweet and spicy taste, they are also perfect for garnishing canapés and canapés.
| Weight | 0,3 kg |
|---|---|
| Region of origin | Piedmont |
| producer | Riolfi Sapori S.r.l. |
| Zona di produzione / lavorazione | Castelnuovo Calcea (AT) |
| packaging | 280 g |
| Main ingredients | Italian small onions 70%, extra virgin olive oil 28%, herbs 1%, sugar, VINEGAR, salt. |
| appearance | Little onions in oil with herbs |
| color | Little onions in oil with herbs. |
| smell | aromatic, gentle, inviting. |
| Taste | Pungent |
| allergens | Vinegar |
| 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 PERÂ 100 G:
ENERGY VALUE 487 kJ / 117 kcal
PROTEINS 1,2 g
FATS 7,3 g of which saturated fatty acids 1,2 g
CARBOHYDRATES 9,2 g of which sugars 9,1 g
SALT 2,75 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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