La Giardiniera: a family affair

For every member of the family, there is a recipe
that is inspired by their individual quirks and characteristics.

Morgan’s Giardiniera

A crisp, mild, fresh and innovative Giardiniera. Its sweet and sour taste can be a simple side dish, or paired with food or wine and enjoyed all year round.

Pairings

Traditional cured meats, prosciutto, fresh and preserved oily fish, baked fish such as gilthead bream and turbot, traditional boiled meat, and mixed salads.

Morgan’s Giardiniera

A crisp, mild, fresh and innovative Giardiniera. Its sweet and sour taste can be a simple side dish, or paired with food or wine and enjoyed all year round.

Pairings

Traditional cured meats, prosciutto, fresh and preserved oily fish, baked fish such as gilthead bream and turbot, traditional boiled meat, and mixed salads.

Luciana’s Giardiniera

A richer, more sapid fusion of flavours. After the vegetables have been cut by hand and cooked separately, they are left in a sweet and sour marinade and then put in jars along with mixed oil.

Pairings

Traditional cooked and uncooked cured meats, boiled meat and salads.

Luciana’s Giardiniera

A richer, more sapid fusion of flavours. After the vegetables have been cut by hand and cooked separately, they are left in a sweet and sour marinade and then put in jars along with mixed oil.

Pairings

Traditional cooked and uncooked cured meats, boiled meat and salads.

Giada’s Giardiniera

It is a delicious, colourful recipe with a highly appealing mixture of vegetables in large chunks. It is marinaded in a flavoursome sweet and sour liquid that is bursting with character. The vegetables are subsequently preserved in extra virgin olive oil and sunflower oil.

Pairings

Exceptional with traditional cured meats and fresh and preserved oily fish.

Giada’s Giardiniera

It is a delicious, colourful recipe with a highly appealing mixture of vegetables in large chunks. It is marinaded in a flavoursome sweet and sour liquid that is bursting with character. The vegetables are subsequently preserved in extra virgin olive oil and sunflower oil.

Pairings

Exceptional with traditional cured meats and fresh and preserved oily fish.

Anna’s Giardiniera

 The aromatic pairing of fresh chilli peppers and ginger reveal a sweet and sour flavour with a spicy touch and a crisp, aromatic quality. The recipe is complemented by the salad onions. The chilli peppers and ginger should be savoured in small pieces and alternated with the other vegetables.

Pairings

White meat, boiled meat, oily fish and mature sheep’s milk cheese.

Anna’s Giardiniera

 The aromatic pairing of fresh chilli peppers and ginger reveal a sweet and sour flavour with a spicy touch and a crisp, aromatic quality. The recipe is complemented by the salad onions. The chilli peppers and ginger should be savoured in small pieces and alternated with the other vegetables.

Pairings

White meat, boiled meat, oily fish and mature sheep’s milk cheese.

Giovanni’s Giardiniera

The singular selection of vegetables in this recipe varies with the seasons; they are accompanied by the sweetness of pears and apples. After sweet and sour marinading, they are preserved in mixed oil.

Pairings

Superb with mortadella, flavoursome cured meats, cooked cured meats and boiled or baked fish. It goes well with bloomy rind cheeses and medium cheeses. It is spectacular with boiled and grilled poultry.

Giovanni’s Giardiniera

The singular selection of vegetables in this recipe varies with the seasons; they are accompanied by the sweetness of pears and apples. After sweet and sour marinading, they are preserved in mixed oil.

Pairings

Superb with mortadella, flavoursome cured meats, cooked cured meats and boiled or baked fish. It goes well with bloomy rind cheeses and medium cheeses. It is spectacular with boiled and grilled poultry.

A couple of instructions to enjoy our pickled vegetables

For a truly satisfying taste experience, Morgan suggests taking the vegetables out of the jar a short time before serving. Drain them (but remember to keep the preserving liquid) and let them ‘breathe’ on a plate for a couple of minutes. This allows any acidity to evaporate so the vegetables do not taste too tart.
The best way to eat our pickled vegetables is to get rid of your cutlery and use your hands, so all the senses are involved.

And what about the preserving liquid?
Put it to one side and use it to season other vegetables or as a base for sauces and vinaigrettes.

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This way the experience continues.

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