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.
You May Like
More from MASSERIA CALONGO
More from VEGETABLE PRESERVES
Recently viewed
