Violetto variety artichokes, grown in open fields and harvested from late November to April.
A few hours after harvesting they are turned by hand to select the most valuable part, the heart of the artichoke, which is then processed with the sole addition of extra virgin olive oil and mint.
The final product is a consistent cream, which concentrates the natural aromas and flavors of the artichoke.
Minimum Durability Date (TMC) or expiry date available on the physical product label upon delivery.
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