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They reflect the long-held tradition of seasonally processed vegetables that is one of the foundations of Italian regional cuisine
steam-peeled and hand selected at the cannery
just like the Italian ready-to-eat giardiniera
The peppers are hung to dry near a wood-burning oven in the Ferrante family's bakery
A natural primo piatto (first dish)
Balsamic Vinegar of Modena I.G.P. REGION - UMBRIA They reflect the long-held traditionThe natural fermentation and the slow ageing of grapes from Emilia Romagna, masterly blended with wine vinegar, give rise to Aceto Balsamico di Modena (PGI) Argento Anfosso, which has a classic flavor and vaporous and moderately tart aroma.
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