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Torzella cream
Torzella is one of the oldest varieties of cabbage in Campania. Its cultivation is completely manual and is one of the inevitable ingredients of the marinated soup, a typical dish of the Neapolitan tradition. This creamy version is already ready to season the soup or as an ingredient for pizza.
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TRADITION
Vesuvius area is synonym of extraordinary microclimate. The volcano side and its slopes are covered by a dark ground very rich in minerals. Together with the sea breezes and the exposure to sun they create the perfect habitat for cultivations. Products symbols of this area are the famous Piennolo Tomatoes but also the grape varieties and the fruit trees.
NUTRITIONAL INFORMATION FOR 100 G OF PRODUCT
Energia (kcal) 120
Energia (kj) 82
Grassi (g) 2,0 di cui insaturi 2,0
Carboidrati (g) 15,1 di cui zuccheri 15,1
Fibre (g) 2,2
Proteine (g) 4,0
Sodio (mg) 12
Data sheet
Origins | Campania |
Place of production | Nola (Na) |
Producer | Società Cooperativa Agricola Eccellenze Nolane |
Storage | Preserve in a cool and dry place, away from sources of heat and from light. After opening preserve in the refrigerator and consume within a few days. |
Ingredients | Torzella, Italian extra virgin olive oil, whole grain sea salt, garlic |
Food combinations | Soup and pizza |