Violetto variety artichokes, grown in open fields and harvested from late November to April.
A few hours after harvesting they are turned and worked exclusively by hand; cut into wedges, placed in jars and covered only with extra virgin olive oil .
The final product is a crunchy, meaty artichoke with a flavor comparable to that of a freshly picked vegetable.
Minimum Durability Date (TMC) or expiry date available on the physical product label upon delivery.
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