Gastronomy in glass jars

Gastronomy in glass jars

gastronomia-in-vetro

The brilliant colours of seasonal fruits and vegetables are harnessed and placed in glass jars by the skilled hands of our experts at Corrado Benedetti. Every product is prepared traditionally: chopped by knife, jarred and labelled; all rigorously by hand. It’s this attention to detail and high-quality processing that makes Corrado Benedetti’s jars a real treasure which can enhance any dish with genuine simplicity.

Gastronomy in glass jars

Our gastronomy in glass jars consists of a range of very special products. Each one is designed to enhance the tables of the most exacting gourmets.
Every flavour was conceived to round off a food experience ranging from the most delicate flavours to more complex, structured combinations.

CARAMELISED RED PEPPERS

For this recipe we choose the sweetest and fleshiest red peppers and cook them carefully, caramelising them with sugar and vinegar using an exclusive method. The result is a delicious sweet and sour mixture that makes a wonderful aperitif but also a great accompaniment to meat-based dishes.

CARAMELISED RED ONIONS

An unexpected flavour is contained in this recipe. Red onions are caramelised with vinegar and sugar to become a veritable sweet and sour delight, fabulous as an antipasto or paired with boiled and braised meats.

MIXED VEGETABLES IN EXTRA VIRGIN OLIVE OIL

Vegetables are cooked separately in white wine and vinegar, but remain crisp. We then place them in jars and cover them with an excellent quality olive oil which you can use afterwards to dress salads or tasty bruschette!

SWEET AND SOUR MIXED VEGETABLES

The cooking process is the same, but this recipe involves covering the vegetables with a pickling liquid of white vinegar, white wine and extra virgin olive oil, making them even more light and delicious. The mixture is preserved in jars and dressed for serving with a drizzle of extra virgin olive oil and ground pepper.

RADICCHIO CREAM

A simple and natural process. The red radicchio is processed in the Corrado Benedetti laboratories and placed in pots by adding only Extra Virgin Olive Oil. The result is a soft cream, characterized by the bitter touch of radicchio, ideal for the preparation of sauces, risottos and bruschetta.

The brilliant colours of seasonal fruits and vegetables are harnessed and placed in glass jars by the skilled hands of our experts at Corrado Benedetti. Every product is prepared traditionally: chopped by knife, jarred and labelled; all rigorously by hand. It’s this attention to detail and high-quality processing that makes Corrado Benedetti’s jars a real treasure which can enhance any dish with genuine simplicity.

Gastronomy in glass jars

Our gastronomy in glass jars consists of a range of very special products. Each one is designed to enhance the tables of the most exacting gourmets.
Every flavour was conceived to round off a food experience ranging from the most delicate flavours to more complex, structured combinations.

TOMATO AND BASIL SAUCE

The most classic of sauces, without frills, but with all the taste of the sun captured in sweet, ripe tomatoes. We cook them with a little chopped red onion and extra virgin olive oil. Finally we add fresh basil and preserve the sauce in jars. Dress your pasta dish in the most classic Italian style.

TOMATO AND GUANCIALE SAUCE

The method is the same as that for our tomato and basil sauce, but for the final touch we add little chunks of lightly smoked guanciale.

CARAMELISED RED PEPPERS

For this recipe we choose the sweetest and fleshiest red peppers and cook them carefully, caramelising them with sugar and vinegar using an exclusive method. The result is a delicious sweet and sour mixture that makes a wonderful aperitif but also a great accompaniment to meat-based dishes.

CARAMELISED RED ONIONS

An unexpected flavour is contained in this recipe. Red onions are caramelised with vinegar and sugar to become a veritable sweet and sour delight, fabulous as an antipasto or paired with boiled and braised meats.

MIXED VEGETABLES IN EXTRA VIRGIN OLIVE OIL

Vegetables are cooked separately in white wine and vinegar, but remain crisp. We then place them in jars and cover them with an excellent quality olive oil which you can use afterwards to dress salads or tasty bruschette!

SWEET AND SOUR MIXED VEGETABLES

The cooking process is the same, but this recipe involves covering the vegetables with a pickling liquid of white vinegar, white wine and extra virgin olive oil, making them even more light and delicious. The mixture is preserved in jars and dressed for serving with a drizzle of extra virgin olive oil and ground pepper.

HERRINGS IN SAOR

We use only the best herring fillets, lightly smoked. We prepare the herrings in the traditional way with capers and chilli pepper. The result is preserved in extra virgin olive oil of the highest quality. Try them in a tasty sauce or in the traditional dish “polenta e renga”.