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Caponatina, so called because of the small container in which it was packaged, is a caponata whose main ingredients come from native Sicilian cultivars such as: – Eggplant cultivar: Violetta di Palermo, – Tomato cultivar: Rosso primaticcio di Palermo, – Olive cultivar : Nocellara del Belice, – Capers from Pantelleria, – Nocellara del Belice extra virgin olive oil. Furthermore, the small cut of the vegetables makes them even tastier. Since 1916 we have been custodians of the Cavaliere Contorno recipe which, due to the dosage of the ingredients, makes its flavor unique.
Format: 130g tin
Description
Pieces of aubergine fried in sunflower seed oil and seasoned with a tomato-based sauce, pieces of celery, sautéed onion, sugar, pitted olives, vinegar, capers, salt.
Ingredients
Aubergines (min 40%), tomato, celery (18%), onion, vegetable oil, olive oil, sugar, olives, wine vinegar, capers, salt.
Format
140 gr tin.
| Weight |
0 , 2 kg |
|---|---|
| Dimensions: |
50x50x70 cm |
| Energy value |
297 kJ / 71 k cal |
| Fat |
3 , 7 g |
| of which saturates |
0 , 8 g |
| Carbohydrates |
8 , 9 g |
| of which sugars |
6 , 0 g |
| Fiber |
2 , 5 g |
| Protein |
1 , 3 g |
| Sale |
1 , 1 g |
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