Fresh Vignarola

Raw vegetables cleaned and ready to cook

The authentic taste of Roman spring in a mix of delicate and genuine flavors

Fresh Vignarola: Authenticity and Artisanal Flavor

La Fresh Vignarola it's a riot of spring vegetables which embodies the essence of traditional Roman cuisine. This carefully selected mix of fresh broad beans, peas, artichokes e Romanesco lettuce It represents the quintessence of seasonality and freshness. Already cleaned and ready to use, these vegetables allow you to bring a dish rich in history and flavor to the table in no time, preserving all the nutritional and organoleptic properties of freshly harvested produce. A simple and authentic way to rediscover the authentic flavors of Lazio's tradition.

The roots of this dish are deep in Roman peasant tradition

Vignarola is one of the symbols of Roman spring cuisine, a dish rooted in the gastronomic culture of the Lazio countryside. Born in the Roman vineyards during the spring harvest, this dish was the farmers' way of celebrating the arrival of good weather using the first vegetables from the garden. Broad beans, peas, artichokes, and lettuce were harvested at dawn and cooked together in a single pan, creating a blend of sweet and delicate flavors that symbolized nature's awakening. Today, this recipe continues to be a cornerstone of Roman cuisine, a dish that tells stories of family traditions passed down from generation to generation and celebrates the profound bond between humanity and the land.

Choosing Vignarola Fresca means taking care of yourself

La Fresh Vignarola is a concentrate of well-being and vitality. Fava beans are rich in plant-based protein, fiber, and iron, ideal for those following a balanced diet. Peas provide B vitamins, folic acid, and antioxidants that support the immune system. Artichokes are precious allies of the liver thanks to their cynarin, a substance that promotes digestion and cleansing the body. Romanesco lettuce, with its water and mineral content, contributes to hydration and intestinal health. This mix of vegetables is a natural and tasty way to consume essential nutrients, support digestion, and maintain a healthy body, following the rhythms of nature and seasonality.

How to Best Use: Fresh Vignarola

• CLASSIC SPRING SIDE DISH: Stew the vignarola in a pan with extra virgin olive oil, pillow diced, onion Add chopped onion and a ladle of vegetable broth. Season with salt and pepper, simmer for 15-20 minutes, and serve as a perfect accompaniment to grilled meat or fish.
• CREAMY FIRST COURSE: Prepare a vignarola risotto using organic Carnaroli rice, blending with White wine and stirring at the end of cooking with Organic Mountain Parmigiano Reggiano DOP 24 months  and a drizzle of raw oil. Or sauté the vignarola and season it with some fresh egg tagliatelle from Fattoria Cupidi, completing with ricotta cheese crumbled and fresh mint.
• NUTRITIOUS SINGLE DISH: Enrich the vignarola with organic eggs poached or poached directly in the pan, creating a complete and balanced dish. Serve with slices of organic semi-wholemeal country bread toasted to accompany and collect all the sauce. Complete with a sprinkling of organic Pecorino Romano DOP grated for a touch of flavor.

Ingredients

Fresh broad beans, fresh peas, artichokes, Romanesco lettuce.

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 45 kcal / 188 kJ
• Fat: 0,3 g (of which saturated: 0,1 g)
• Carbohydrates: 7,5 g (of which sugars: 3,2 g)
• Fiber: 3,8 g
• Protein: 3,2 g
• Salt: 0,02 g

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