Artichokes 75%
Salina capers
Extra vergin olive oil
Sea salt
White vinegar
Marjoram, chilli pepper.
Additional information
Artichoke
| Source area | Province of Foggia/Southern part of Salerno – Italy |
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| Nutritional Intake | Good potassium content, with sodium, calcium, magnesium and phosphorus. The fresh vegetable is rich in vitamin B (B1, B3, B5, and B9), vitamin K1 and beta carotene. It is also rich in flavonoids like rutin, quercitin, Ψ-taraxasterolus, luteolin and soluble fiber like inulin. Full of antioxidant like cynarine, caffeic acid and chlorogenic and neoclorogenic acid. Also, among the polyphenols it is rich in tannins. |
| Period of transformation | From the first week of April to the fourth week of May |
| Trivia | The scientific name of these little artichoke is Cynara Scolymus: Cynara derives from greek “ash” and Scolymus means thorny, pointed just like the artichoke’s leaves. |
Salina Caper
| Product Logo |  |
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| Read more | https://www.fondazioneslowfood.com/it/presidi-slow-food/cappero-di-salina/ |
