Description
PRODUCTION TECHNIQUES
The artichokes are peeled, cut and put in water and lemon so as not to blacken. We proceed to the sauté of, garlic and artichokes in extra virgin olive oil, then all is cooked until the mixture is obtained. The product thus obtained is placed in jars, closed properly and placed in the baskets for pasteurization where they remain immersed for 15 minutes in water brought to a temperature of 102 ° C, until reaching a temperature of 85 ° C at the core of the product. same.
PAIRINGS
The sauce has a delicate taste that goes well in the preparation of pasta sauces, baked recipes, pizzas, panzerotti, etc.
HANDLING and STORAGE
Keep away from sources of light and heat. Store the product in environments in good hygienic conditions and with a temperature not exceeding 33 ° C. do not continue storage beyond the maximum storage term indicated on the package.
The packaging is fragile as the material used is glass which does not withstand shocks or excessive static loads. Avoid stacking more than 5 boxes, bumping or knocking over the packages. In case of overturning of a box, check the condition of the packages contained inside (there must be no cracks, chips, cracks, dents on the lid, etc.). If the packaging is not intact, send for disposal.
Once the jar has been opened, store in the refrigerator at a temperature of + 4 ° C.
PACKAGING MATERIALS
The product is packaged in transparent glass jars intended for food use.
The lids are made of steel with a food-grade rubber membrane that ensures the watertight seal of the package and prevents direct contact of the product with the metal.
