Round Neapolitan pumpkin, harvested at the end of summer. Our cream is made from the round Neapolitan pumpkin, a traditional variety from Southern Italy, harvested at the end of summer when the flesh is firm and has a natural sweet flavor. It is the right pumpkin for a velvety cream, with the right consistency during cooking. Extra virgin olive oil. We add 16% extra virgin olive oil — produced by us from our olive trees — along with golden onion, a hint of lemon juice, and salt. Nothing else. It is the extra virgin olive oil that gives the cream its aromatic profile, not just any seed oil. Slow cooking in small batches. Artisanal preparation in small batches, no preservatives or thickeners. The cream is thick due to the pumpkin itself and the slow cooking, not due to pectin or starch. How to use it. Appetizer: spread on homemade toasted bread. First courses: a dressing for short pasta or a base for risottos. Soups: enriches purées and broths. Gourmet pizza: an alternative base to tomato on white pizza. Origin. Produced in Italy, in Cilento (Campania), by Azienda Agricola Minnelea. Storage. Store in a cool, dry place, away from heat sources and direct light. Once opened, refrigerate and consume within 4-5 days. Format. Retail glass jar with twist-off lid, net weight 200 g.
Price VAT included
Round Neapolitan pumpkin, harvested at the end of summer. Our cream is made from the round Neapolitan pumpkin, a traditional variety from Southern Italy, harvested at the end of summer when the flesh is firm and has a natural sweet flavor. It is the right pumpkin for a velvety cream, with the right consistency during cooking. Extra virgin olive oil. We add 16% extra virgin olive oil — produced by us from our olive trees — along with golden onion, a hint of lemon juice, and salt. Nothing else. It is the extra virgin olive oil that gives the cream its aromatic profile, not just any seed oil. Slow cooking in small batches. Artisanal preparation in small batches, no preservatives or thickeners. The cream is thick due to the pumpkin itself and the slow cooking, not due to pectin or starch. How to use it. Appetizer: spread on homemade toasted bread. First courses: a dressing for short pasta or a base for risottos. Soups: enriches purées and broths. Gourmet pizza: an alternative base to tomato on white pizza. Origin. Produced in Italy, in Cilento (Campania), by Azienda Agricola Minnelea. Storage. Store in a cool, dry place, away from heat sources and direct light. Once opened, refrigerate and consume within 4-5 days. Format. Retail glass jar with twist-off lid, net weight 200 g.
| Energy (kcal) | 161 |
| Carbohydrates (g) | 3.2 |
| of which Sugars (g) | 0.9 |
| Fat (g) | 16 |
| of which Saturates (g) | 2.4 |
| Protein (g) | 0.6 |
| Fiber (g) | 1.5 |
| Sale (g) | 1.3 |
