Stuffing Vegetables

HISTORY

In the heart of a small village, the skilful hands of the peasants gathered the treasures of the earth. Artichokes, peppers, cucumbers, onions, cultivated mushrooms, carrots, turnips, celery, fennel, cauliflower danced together, ready to become an unforgettable product.

With care and dedication, each vegetable was diced, transforming the ordinary into the extraordinary. Then, delicately, the cubes were preserved in a precious embrace of oil, preserving their authentic flavours.

Nearby, in a quiet kitchen of a small tavern, a brilliant idea came to life.

The chef, inspired by the richness of local products, decided to include this mix of vegetables in his sandwiches.

Thus stuffed toasts were born: the cooked ham, with its enveloping sweetness, already went perfectly with the creaminess of the cheese, but something was missing, a touch of freshness and liveliness.

And here the filling made its triumphal entry. Artichokes, peppers, cucumbers, onions, cultivated mushrooms, carrots, turnips, celery, fennel, chopped cauliflower joined the ham and cheese, creating a blaze of taste.

The filling was the beating heart of toasts, the secret to making them irresistible. Each ingredient brought with it its own history, its peculiarity, giving the dish a unique depth of flavour.

INGREDIENTS

STUFFING VEGETABLES 314 ml:

NUTRITIONAL VALUES

AVERAGE NUTRITIONAL VALUES for 100 g of product drained:

Energy: 337 kJ/ 82 kcal

Fats: 7.3 g of which saturated fatty acids 0.8 g

Carbohydrates: 2 g of which sugars 1.4 g

Fibre: 2.6 g

Proteins: 0.7 g

Salt: 1.75 g

WEIGHTS