Monocultivar extra virgin olive oil from olives of the Tonda Iblea variety, grown in Sicily, unfiltered, of superior category. Unmistakable for its olfactory organoleptic characteristics, it is a medium intense oil with hints of green tomato leaves, freshly mown grass, green apple, and artichoke. Good balance between bitter and spicy. Available in a 0,50 L dark glass bottle.
L'Aggiadda - Chef Carlo Biggio
L'Aggiada is a ready-to-use sauce. A recipe from the Tabarchin tradition, the result of a blend of Mediterranean cultures. Tomato pulp, capers and aromatic herbs: a journey through Liguria, Tunisia and Sardinia guided by Carlo Biggio, chef at Gastronomia Mamma Fina (Sardinia). Main ingredients are tomato, capers, and Mediterranan aroma.
The Tabarchin culture unites the south of Sardinia to Liguria to Tunisia, places where this population of navigators has resided for centuries, bringing with them a Mediterranean cuisine rich in nuances.
L’Aggiadda is traditionally used as a preservation method for food but also as a sauce paired with fried fish. You can find it still today in the cuisine of Carloforte and Sant’Antioco in Sardinia.
paired with fried fish as tradition dictates or with grilled calamari
as a sauce on a casareccio bread bruschetta.
HOW TO COOK IT:
As a pasta sauce:
- heat the product in a non-stick pan, lengthening it with a spoonful of your pasta cooking water, drain the pasta when al dente and then blend it in the pan with the sauce.
83% Italian tomato, olives, extra virgin olive oil, capers, garlic, salt, bay leaf, hot pepper
Underlined items are allergens.
NUTRITION INFORMATION (values per 100 g of product):
- calories: 92 kcal (385.1 kJ)
- fat: 3.7 g (which saturated fatty acids: 0,5 g)
- carbohydrates: 14.1 g (of which sugars: 8.9 g)
- proteins: 1.9 g
- salt: 1.72 g
Store in a dry and fresh place; once it’s opened, keep in refrigerator for 5 days. Shelf life: 36 months from when packaged.
Available in glass jar of 280 gr. (4 servings as dressing or 2 servings as main dish).
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Carlo Biggio comes from the island of Santanticio in the south of Sardinia and divides his time between Cagliari and Calasetta for work.
He began his career by working for important organizations like Forte Village and an important chain of hotels abroad.
He realized his longtime dream in opening Gastronomia “Mamma Fina” in Calasetta (CI), a restaurant where guests can savor traditional Sardinian and Tabarchin foods.
A proud interpreter of his region, Biaggio wishes to share it with the rest of the world.
Trademark registered by Aromi srl
Via Casette, 31 - 37024 Negrar (VR) - Italy
Bonverre is a unique product that recounts Italy’s people and their land. It encompasses stories and aromas, along with the heart and soul of the chef who conceptualized and created the recipe. Bonverre is born from a desire to share the authentic culinary tradition of the bel paese.
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