Cucina Antica - specialità italiane - condimenti per pasta


Antipasti and side dishes


200 g n.w. glass jar

Mix of chopped vegetables made crunchy thanks to a splash of vinegar. Ideal for enriching lettuce or radicchio-based salads, or for rice or pasta salads. We can mix it with mayonnaise to obtain a sort of Russian salad to accompany fish or boiled meat or for panini and tarts.

Ortaggi misti(carote, mais, piselli, peperoni, cipolle, cetrioli, sedano, rapa, finocchio, cavolfiore, pomodoro verde) (44%), olio di semi di girasole, aceto di vino, olive, zucchero, capperi, succo di limone, sale, aceto balsamico di modena, additivo: gluconato ferroso (come residuo).
Recommended recipe

Parboiled rice, Tuttoverde for salads, Emmenthal, frankfurter, tuna fish, sweetcorn, ripe red tomatoes, finely diced yellow and green peppers, peas, diced ham, parsley, salt, pepper, extra virgin olive oil, juice of 1/2 lemon



Cook the rice in lots of salted water. Once cooked, drain it and cool it under cold running water and place in a plastic container.

Dress with Tuttoverde, frankfurters cut into rounds, diced Emmenthal, tuna fish, sweetcorn, peas, red tomatoes and finely diced peppers, ham, salt, pepper, lemon juice and extra virgin olive oil.

Place on a serving dish and sprinkle with chopped fresh parsley.