In the Tavoliere plain of Puglia, the Iaculli family complements their olive mill with an extraordinary line of preserves. It is called "La Cerignola di una volta" (The Cerignola of yesteryear), and the name says it all: vegetables processed just as they were at home, without shortcuts.
Grandma's asparagus are whole spears, hand-cleaned and preserved in oil with white wine vinegar, parsley, garlic, and a touch of chili pepper. The oil is sunflower oil: it is the traditional choice for pickled vegetables, as it does not mask the flavor of the vegetable.
Serve them as they are, at room temperature: as an appetizer, a side dish, or on bruschetta with a drizzle of Iaculli family extra virgin olive oil.
- Producer: La Cerignola di una volta
- Net weight: 550 g
- Ingredients: Apulian asparagus, sunflower oil, white wine vinegar, salt, parsley, garlic, chili pepper, antioxidant E300.
- Storage: cool, dry place; after opening, keep in the refrigerator with the vegetables covered in oil
How should Grandma's asparagus be served? β At room temperature, drained. As an appetizer, as a side dish for meats and cheeses, or on bruschetta.
Are they preserved in extra virgin olive oil? β No, in sunflower oil, in accordance with the tradition of "sott'oli": a neutral oil that keeps the flavor of the asparagus front and center.
Who produces them? β The Iaculli family in Cerignola (Foggia), alongside their family-run olive mill that has been in operation for over 50 years.
How long do they last after opening? β Kept in the refrigerator with the vegetables always covered in oil, they should be consumed within a few days.
