Neapolitan purple eggplant in extra virgin olive oil 280g

Neapolitan purple eggplant in extra virgin olive oil 280g

The Neapolitan eggplant is called "violacea" due to its color, which persists even after being processed and detached from the plant. It is an ideal product because it doesn't contain many seeds and is practically full of pulp with excellent consistency. Rich in fiber and minerals, the Neapolitan eggplant is offered by Pasquale in the traditional way used by farmers of the past and, probably, on his mother's advice. In fact, the violet eggplants were usually peeled, soaked in brine to remove excess water, and blanched in a solution of water and white wine vinegar. They were then preserved in oil with oregano, garlic, and hot pepper. What you will find in the jar is practically made up of the same ingredients as in the past. 

Neapolitan purple eggplant in extra virgin olive oil 280g: How is it produced

Sapori Vesuviani, Campania

If you want to experience a true slice of Neapolitan life, settle in at Pasquale Imperato's house in Portici. You enter history, in the simplicity typical of these people so closely connected to their land, raising it always to the highest respect. Pasquale's mother might serve you a typical Neapolitan coffee made with a moka pot that you will not easily forget. Pasquale Imperato is a great character in the typical regional production of Campania. A tenacious fighter who has supported long campaigns to enhance products. One achievement above all, the DOP for Pomodorino del Piennolo del Vesuvio. Pasquale does not simply explain his products; he recites them as if they were poems. He loves his territory so much that his eyes fill with light when he talks about it. He recounts Vesuvius as if we were still in the glorious days of Pompeii and Herculaneum. He founded the company Sapori Vesuviani precisely to give a voice to a territory that is sometimes weary and frustrated but hides a strength in its soul like few others. Pasquale's company produces only local rarities, such as the Percoca peach of Vesuvius, the Piennolo, the violet eggplant, the San Pasquale zucchini, etc. Rediscovering the values and flavors of the past is his mission. He travels kilometers and kilometers to reach the most remote places and spread the word of Vesuvius. Passion? In abundance... it is the soul and essence of his entire existence. To give value to his Pomodorino del Piennolo DOP, he created a gift package that won him the first prize for packaging in Campania and made him a national finalist in the Oscar Green 2011 competition. When he talks about his land, he speaks of Campania felix, the land of gardens par excellence, of emperors and Roman nobility. Here the climate is indeed mild, with a continuous breeze rich in saltiness. The land is shaped by the miracle of Vesuvius and its tongue of fire that still warms the cultivated land today. The richness of minerals in these lands is immeasurable, and for this reason, every vegetable, every fruit has a different flavor. Pasquale has his properties right at the foot of the great active volcano. Yes, because deep down, his rebellious spirit remains. We have chosen all his production because it feels like going back in time with flavors and aromas that are part of the ancient Neapolitan and Italian tradition. They are very rare products, processed with the concept of essentiality and purity of raw materials. From June, we will also have the possibility to send you the jewels of the Vesuvian lands: the DOP Pomodorini del Piennolo del Vesuvio, in bunches sun-dried directly on the plant. A delicacy for all your most succulent pasta dishes. Yes, because remember, the tomato is one thing, but the king of kings is the Piennolo!

Ingredients Neapolitan purple eggplant in extra virgin olive oil 280g

Melanzana Napoletana 60%, olio extra vergine di oliva 38%, aceto di vino, sale e aromi naturali.

Nutritional values