Spring and the nice weather are approaching and people are starting to enjoy the fresh air and the outdoors again.
After a good running workout, what is better than having a light but nutrient salad rich in fibers, polyphenols, with a final touch of a healthy extra virgin olive oil and mineral salt!
We are going to tell you a secret to make your salad even more nourishing and crunchy, that will give you an immediate boost of energy and freshness…the Italian Peschiole!
Peschiole are tiny peaches without pit in bitter-sweet, that are removed from the tree even before the pit is formed, processed according to an artisanal technique and conserved with high-quality wine vinegar.
What makes Peschiole special is that they are unique, as they are exclusively produced in the Campania region, in Southern Italy.
Also their texture and flavor are very special, every time you take a little bite you can experience its distintive taste with a hidden note of peach. For those with a more sophisticated palate it will take just a few seconds to find it!
Another important choice is the mineral salt, especially aftr er a long run and much effort, it is very helpful for recharging and rebalance your body and mind.
With a very unique and defined taste, Peschiole go very well with dishes that are rich in flavor and fat, especially with salmon and other meats-based dishes, as well as for making delicious seafood salads. In addition, these tiny peaches help to cleanse the palate between one course and the other to better enjoy different foods in every nuance.
Burrata is a soft and fresh Italian cheese typical of the Apulia region, in Southern Italy. It is made of cow’s milk and fresh cream following traditional and handmade techniques. Thanks to its delicate and creamy flavor burrata is perfect to make delicious salads in contrast with juicy fresh fruits.
Among the best ways to eat burrata cheese is to accompany ripe tomatoes, peaches and chunks of crusty bread, flavored with fresh basil leaves and topped with a drizzle of balsamic and extra virgin olive oil.
Originally from Naples, in Campania region, Mozzarella in Carrozza is a typical Italian appetizer easy to prepare. It consists of two slices of bread filled with mozzarella or mozzarella di bufala cheese and sprinkled with breadcrumb. The bread is then dip in the beaten egg and fried.
Crispy on the outside with a soft and melting heart, Mozzarella in Carrozza is usually served as an appetizer, a single dish or as an Italian aperitif.
Caponata is a typical sweet and soar vegetable-based dish originating in Sicily. It consists of a mix of fried eggplants, onions, celery, tomatoes, along with olives, capers and dried fruits. The vegetables are seasoned with olive oil and stir-fried with sugar and vinegar, which confers a bittersweet flavor.
This dish is traditionally served as an appetizer but it can also be eaten as a side dish to accompany meat and fish or as a filling for paninis and focaccia.
(Photo © Copyright 2020 Meredith Corporation)
Caprese is a colorful and simple Italian salad originally from Capri Island, in the region of Campania. It is made of fresh sliced mozzarella and tomatoes, seasoned with extra virgin olive oil, salt and basil leaves, along with balsamic vinegar and oregano according to one’s own preference.
Originally from Southern Italy, Parmigiana is a typical dish of Mediterranean cuisine made with fried and sliced eggplants arranged in layers and seasoned with tomato sauce, stretched curd cheese and grated parmesan cheese.
Traditionally prepared by Italian farmers, Bruschetta is a simple Italian appetizer consisting of grilled bread slices rubbed with garlic and topped with extra virgin olive oil and salt. It can be enriched by simply adding chopped tomatoes and fresh basil or with other various toppings, according to the region.