Giardiniera is a traditional Italian dish, popular across the entire country since long ago. You would find it alongside cold cuts or Piedmont’s bollito misto, or even in the Calabria region. Traditionally, people prepared Giardiniera during summer, when fresh vegetables from the garden abounded. As a was a way to preserve food for the winter they tossed anything in there, depending on what would come from the ground. It could be carrots, onions, celery or cauliflower. It disappeared later on, surviving only in the most traditional kitchens and trattorias, replaced by processed versions with no personality.

Only recently I have been going through a new youth: preserved seared or raw quality vegetables, whether pickled or in oil, keep their nutritional properties intact and allow us to appreciate their true taste.


Barattoli di chutney

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GiardiGio s.r.l.s.

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19020 Riccò del Golfo
La Spezia (SP)