MIXED VEGETABLES
1 to 7 of 7 results
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One of our favourites! The possibilities are endless; always acceptable under melted mozzarella!
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Have you had the pleasure of eating friarielli? This bitter but tasty Italian leafy green goes by many names so it can be hard to find outside of Italy. The Romans call it broccoletti due to its resemblance to broccoli. In Naples, locals call it friarielli while further south in the region of Puglia people refer to it as cime di rapa. As with most cruciferous vegetables, friarielli is exceptionally flavourful when sautéed with garlic and olive oil. It is wonderful paired with pasta and is a nice flavour contrast to meats and seafood and especially pork and fennel sausages.
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mix of sun dried tomatoes, green & black olives and Feta cheese in sunflower oil
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A delectable mixture of marinated olives, feta, and semi-dried tomatoes in oil. Ready to eat as an antipasto.
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1 to 7 of 7 results