Caponata "typical Sicilian" Grams 190
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Caponata Umberto Romano is a typical Sicilian side dish to be accompanied with plenty of bread, in fact the final "scarpetta" cannot be missed. The ancient recipe includes: aubergines strictly fried in extra virgin olive oil, capers, olives, celery, onions, tomato sauce, oil, salt, vinegar and sugar. The recipe originally included as its main ingredient the dolphin fish, known in Sicily as the Capone fish, a nutritious and inexpensive fish - from which in fact the name of the recipe derives. Subsequently varied due to the scarcity of fish.
Ingredients: Aubergines 70%, Tomato puree, Sunflower seed oil, Onion, Green olives, Celery , Capers, Sugar, Wine vinegar, Extra virgin olive oil, salt, Basil, Garlic.
Made in Sicily
THE PROCESSING PHASES
It is certified that each product is entirely handmade and that any "small imperfections" are typical of craftsmanship that is more precious than industrial workmanship.
Our artisans work with care on each work, respecting the times of the various phases, please do not rush us during creation. Each creation is unique for you, in fact, you will never find two identical pieces.
The clay is worked with the lathe manually giving the desired shape.
A drying time that allows the water contained in the clay to evaporate.
It will last approximately 12 hours, bringing the objects to a temperature between 980/1000 C°.
Immersion in a solution of enamel powder and water then decorated with skill.
It will last 8/10 hours at a temperature of 920/950 C° with a cooling time of 18 hours.
In some special cases, for the application of real gold or 12% platinum, a "third fire" is required.
