Biological » Capers » Capers in Brine

Capers in Brine hand-picked and preserved in salt

This preparation was born in the countryside by the need to preserve for a long time foods otherwise perishable in a short time.

USE:  
Capers are great as pasta sauce, in a frying pan along with the tuna. The caper is an essential ingredient in the Neapolitan pizza (anchovies and capers) and in the Sicilian pizza (it is a variation of the Neapolitan pizza without mozzarella cheese). The green sauce, great for stews, would be unfeasible without the capers, which are essential for the "spaghetti alla puttanesca", the aspic of chicken and "penne alla Sorrentina."
INGREDIENTS:  
Capers, water, sea salt.
PHYSICAL AND SENSORY CHARACTERISTICS:
Appearance: whole fruit
Color: pale green
Odour: characteristic
Taste: -
HYGIENIC AND CHEMICAL CHARACTERISTICS:
Total bacteria count: 500000 MAX u.f.c. / g
Enterobacteria: MAX 100 u.f.c. / g
Salmonella: absent/25g
Fungi: MAX 5000 u.f.c. / g
Pesticide residue: in accordance with the Ministerial Decree of 27/08/2004 and subsequent amendments
Residues of mycotoxins in accordance with the EEC Regulation 466 /01 of 08/03/2001 and subsequent amendments
NUTRITIONAL INFORMATION (for 100 grams of product):
Energy: 29 kcal
Protein: 3.4 grams
Fat: 0.5 grams
Total Carbohydrates: 2.8 grams
PRODUCTION AREA
Lucera - Foggia - Apulia - ITALY
Masseria del Vicario - D' Aries
AREA OF WORK
Lucera - Foggia - Apulia - ITALY
PALLETTIZZAZIONE:
Pot from cc. 156 Pieces 6 per carton EPAL Floor No. 432 cartons
Pot from cc. 212 Pieces 6 per carton EPAL Floor No. 348 cartons


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