Piedmontese cuisine has many wonderful recipes, stemming from peasants’ cuisine: in the olden days, they used to combine lots of vegetable preserves made by the ladies of the home then add canned tuna fish, to make the Sunday lunch hors d’oeuvre even more appetising and fanciful. This was a way to make full use of the preserves that were made at the end of the summer, a regular event for all families one century ago.
We have also combined the flavour of many vegetables preserved in oil, such as gherkins, peppers, carrots, farmed mushrooms, artichoke hearts, olives and the unmissable cauliflower, to create the magic, then added tuna in tomato sauce. This hors d’oeuvre is a true feast for your taste buds and once you try it, it will become a regular feature of your special menus. It is also excellent as a meal, accompanied with plain boiled rice or delicious fresh focaccia bread.
Average nutritional values for 100g of product
4,7g of which saturated 0,5g
4,1g of which sugars 3,8g