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TerraViva produces specialities from the Vesuvius area
date:Jul 19, 2022
for six hours in order to preserve their fresh tomato flavor. Then, between October and mid-winter, we process friarielli in oil (not in vinegar), simply steam blanched. They are placed in 1 kg glass jars with extra virgin olive oil destined to restaurants and specialized stores. The tips where the leaves are more tender are seasoned with oil, garlic and chili pepper. While they used to be eaten only in Campania, friarielli have now become popular abroad as well.

TerraViva commercializes its pr

12/21 08:45