Spicy peppers with tuna are produced by Masseria Quarto dei Greci in Molise. They are tasty, excellent as an appetizer or accompaniment to meat dishes. The spiciness of the pepper perfectly complements the tuna and capers that make up the filling. The peppers, once harvested, are blanched with vinegar and wine, then washed and stuffed. The products from Masseria Quarto dei Greci are natural, with peppers grown on their own land. Pairings: excellent as an appetizer, starter, and accompaniment to cold dishes and meat. Storage: once opened, keep refrigerated and consume within 3 days. Processing: the washed and selected peppers are deprived of the core and seeds. They are then blanched in a solution of vinegar, wine, and lemon juice; cooled and well dried, then stuffed with tuna and capers, jarred, and covered with extra virgin olive oil. The product is pasteurized to ensure its preservation.
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Spicy peppers with tuna are produced by Masseria Quarto dei Greci in Molise. They are tasty, excellent as an appetizer or accompaniment to meat dishes. The spiciness of the pepper perfectly complements the tuna and capers that make up the filling. The peppers, once harvested, are blanched with vinegar and wine, then washed and stuffed. The products from Masseria Quarto dei Greci are natural, with peppers grown on their own land. Pairings: excellent as an appetizer, starter, and accompaniment to cold dishes and meat. Storage: once opened, keep refrigerated and consume within 3 days. Processing: the washed and selected peppers are deprived of the core and seeds. They are then blanched in a solution of vinegar, wine, and lemon juice; cooled and well dried, then stuffed with tuna and capers, jarred, and covered with extra virgin olive oil. The product is pasteurized to ensure its preservation.
