As soon as the courgettes reach our factory, the stem and the external parts are removed, washed, cut and blanched in a solution with water, salt, vinegar and citric and ascorbic acids. Subsequently they are grilled on lava stone, finally they are placed in jars with the tanning of the aromas, filled with olive oil and pasteurized.
As soon as the Chillies reach our factory, the stem and the external parts are removed, washed, cut and blanched in a solution with water, salt, vinegar and citric and ascorbic acids. Subsequently they are stuffed and, finally, they are placed in jars with the tanning of the aromas, filled with sunflower oil and pasteurized.
As soon as the turnips reach our factory they are selected, the tops cut, washed, centrifuged and shredded with the addition of all the ingredients. Subsequently they are put in jars with the tanning of the aromas, filled with olive oil and pasteurized. Finally, the jars are washed, dried and labeled. Donna Lisa’s Pesto di Cime di Rape is very tasty when served on canapés for an aperitif. Excellent as a condiment on pasta, risotto, soups, boiled meats, salads, stuffed toasts, sandwiches and sandwiches.
As soon as the Peppers reach our factory, the stem and the external parts are removed, washed, cut and blanched in a solution with water, salt, vinegar and citric and ascorbic acids. Subsequently they are grilled on lava stone, finally they are placed in jars with the tanning of the aromas, filled with olive oil and pasteurized.
As soon as the aubergines reach our factory, the stem and the external parts are removed, washed, cut and blanched in a solution with water, salt, vinegar and citric and ascorbic acids. Subsequently they are grilled on lava stone, finally they are placed in jars with the tanning of the aromas, filled with olive oil and pasteurized.
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