Crunchy. Sweet. Sour.
From the challenge with his wife Luciana, a gardener like that of his grandmother was born: traditional ingredients with the addition of celery and white onion, sweetened by extra virgin olive oil.
A versatile recipe, ideal for a tasty aperitif or to entice a starter of traditional cured meats and cheeses. It also accompanies fish-based second courses very well, such as baked sea bream. Even for salad lovers, it can be that extra note that will transform the dish into a work of taste.
Ingredients: carrots, fennel, celery, red peppers, yellow peppers, white onion (naturally containing sulphites), sunflower oil, extra virgin olive oil, white wine vinegar, water, whole sea Cervia salt, sugar
Weight: 500 g / 1.1 lbs