The eggplant (Solanum melongena L.) belongs to the Solanaceae family. It is an annual plant in the summer sky, much cultivated in all Italian regions for its fruit ivory-white, yellow or purple of varying intensity, which is eaten when they are immature, cooked in different ways.

Eggplants are cut manually from our women, this avoids the need to spoil the vegetables: the knife is the only possible means to maintain firmness and body avoiding the typical crumble in baking. After the eggplants are salted and left to stand from 18 to 24 hours to pull out all the bitter juice that so disturbs the palate.Finally they are cooked in vinegar and put in oil. A long process that allows to obtain a very special final product.

Our pickled aubergines, compact, soft and flavored only with our traditional spices: garlic and laurel with eggplants The full goodness. Try them on bread and crackers: a salty snack, an excellent appetizer, a great appetizer.