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Campisi 6 jars - Semi-dry Pachino Cherry PGI

47.90
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Pachino cherry tomato PGI in oil, ideal as a side dish, to garnish dishes, to dress salads, sandwiches, pizzas, etc. Handcrafted product from fresh tomatoes, in fact possible variations in color, consistency, aromatic tones, etc. they are due to seasonality.

Confezione: 6 barattoli da 220 g.Ingredienti Pomodoro ciliegino di Pachino semisecco (55%), olio di semi di girasole (44%), basilico, origano, aglio, peperoncino, sale marino.
Può contenere trecce di: arachidi e soia Carica batterica totale < 5 x 105 ufc / g
Lieviti e muffe < 10³ ufc / g
Clostridi anaerobi solfito riduttori: assenti
Escherichia coli < 10³ ufc / g
Listeria monocitogenes: assente
Salmonella: assente su 25 g di prodottoShelf life: 24 mesi dalla produzione Conservazione: A temperatura ambiente, lontano da fonti di calore e raggi solari. Una volta aperta la confezione conservare in frigo e consumare entro 4 giorni.

The mandatory information referred to in EU Reg. 1169/2011 is contained in this section and in the attached photographic material. The information on the product labels may vary for reasons independent of us, therefore there may be discrepancies between the information on the site and those on the products delivered. We invite you to always check the information on the product before its consumption or use. For more information, please contact Customer Service at the references indicated in the "Supporto" section.
The family business Campisi born in 1854 in Marzamemi, in a village as small as it is steeped in the traditions of fish processing. From the earliest times, the company produces and transforms a vast range of fish products, from Red Tuna, Swordfish, Amberjack to the very precious bottarga, to the refining of the catch in pesto and pâté.Genuinità, freshzza della materia prima e rigidi controlli garantiscono il massimo della qualità.What are you waiting for? Bring the ancient flavors and aromas of the earth and the Sicilian sea to your table.
Estimated between Friday 17 May and Thursday 23 May.

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