Description
Usually served as an appetizer or side dish, either hot or at room temperature, mixed vegetable caponata can become a finger food if paired with croutons or served in small glasses, and it's also perfect for dressing pasta! The mixed vegetable caponata from Fonderie Ozanam that I propose is produced with care for the urban environment and by applying circular economy dynamics and waste reduction. A mystery surrounds the origins of the name of this dish. The most plausible hypotheses are three. Firstly, it may derive from the Greek "capto" meaning cut, as all the ingredients are cut into pieces. The second hypothesis is that the name comes from the Latin "caupona," meaning tavern, the meeting place where sailors would go to eat a piece of toasted bread seasoned with garlic, oil, olives, and capers. The third and most probable hypothesis is that the name comes from the term "capone" (in Italian lampuga), a fish found in the Mediterranean Sea, which was served sweet and sour at aristocratic lunches; later, in Sicily, the lampuga was replaced with eggplant to allow even the less affluent classes to taste this dish. Fonderie Ozanam is a social cooperative in Turin that has been operating for years in the catering sector, welcoming into its workshops people with disabilities, migrants, ex-prisoners, young and old in situations of social hardship, and women victims of violence. The mixed vegetable caponata is available in a 314g glass jar. INGREDIENTS: eggplants, tomatoes, celery, olives, capers, wine vinegar, basil, sugar, salt, extra virgin olive oil. Allergens: celery. NUTRITIONAL VALUES: average values per 100g of product n.d. Energy n.d. Kj - Energy n.d. Kcal - fats n.d. g - of which saturates n.d. g - carbohydrates n.d. g - of which sugars n.d. g - fiber n.d. g - protein n.d. g - salt n.d. g. SHELF-LIFE: unopened: 12 months, store in a dry place away from light at room temperature, opened: after opening, store in the fridge for up to 10 days. Country of production: Italy