The “Caviar” is a fish preserve typical of Calabria, Crucoli, result of skilful manual work and careful and rigorous selection of raw materials. The preserve is made exclusively by little sardines caught in Mediterranean Sea, washed, dried and salted for at least three months, with Calabrian red chilli, baked and milled and flavored with wild fennel seeds. The “Caviar” can be spread on bread or as a condiment for pasta, but also to make pizzas and focaccia more special.
SPICY CALABRIAN CAVIAR WITH TROPEA RED ONION |
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PACKS |
212 g |
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SHELF LIFE |
36 MONTHS |
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INGREDIENTS |
SWEET AND SPICY CHILLI MILLED OF CALABRIA, PIECES OF TROPEA RED ONION, WATER, SUNFLOWER OIL, FENNEL, SALT, ASCORBIC ACID, CITRIC ACID |
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AVERAGE NUTRITIONAL VALUES 100 g |
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ENERGY |
581,0Kj (139,2 Kcal) |
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FATS |
10,5 g |
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SATURATED FATS |
1,3 g |
|
MONOUNSATURATED FATS |
3,3 g |
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POLYUNSATURATED FATS |
5,2 g |
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CARBOHYDRATE |
2,3 g |
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SUGARS |
2,0 g |
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PROTEINS |
7,6 g |
|
SALT |
5,0 g |
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SPICY CALABRIAN CAVIAR WITHOUT TROPEA RED ONION |
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PACKS |
212 g |
|
SHELF LIFE |
24 MONTHS |
|
INGREDIENTS |
SWEET AND SPICY CHILLI MILLED OF CALABRIA, WATER, SUNFLOWER OIL, FENNEL, SALT, ASCORBIC ACID, CITRIC ACID |
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AVERAGE NUTRITIONAL VALUES 100 g |
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ENERGY |
571,0Kj (136,6 Kcal) |
|
FATS |
10,4 g |
|
SATURATED FATS |
1,3 g |
|
MONOUNSATURATED FATS |
3,3 g |
|
POLYUNSATURATED FATS |
5,2 g |
|
CARBOHYDRATE |
1,7 g |
|
SUGARS |
1,5 g |
|
PROTEINS |
7,5 g |
|
SALT |
5,0 g |
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