Every product available on the marketplace is listed and sold by a partner seller indicated on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is carried out by the seller, who becomes the party responsible for the transaction.
Shipping is handled directly by the seller partner. The package leaves the seller's warehouse, or its logistics network, and is handed over to the carrier. This model enables more efficient deliveries and ensures that order management is handled by those who actually have the product available.
On the product page you will find ingredients, allergens and nutritional information according to the data provided by the seller or manufacturer, i.e. the official label. If you have allergies or intolerances, we recommend that you carefully check the product page before purchasing and contact the seller with any specific questions.
The platform was created to promote and make Italian food Made in Italy more accessible. We select e-commerce food sellers with coherent catalogs and transparent information. Each product is linked to an identifiable seller and a complete information sheet: we want buying here to mean buying with confidence.
Delivery times and costs depend on the seller and the destination. At checkout you will always find the current delivery estimate before confirming payment. For international shipments, times may vary depending on the country and the carrier.
Take the Asti-type peppers and place them on a baking tray lined with baking paper.
Bake without seasoning at 200 degrees for about 40 minutes or until they appear charred.
Once cooked, wrap them one by one in aluminum foil and let them cool.
Then remove the skin and seeds.
Set aside our pepper strips.
Take the red onion, peel it and cut it into thin rings with a mandoline slicer.
Sauté part of it in a pan with a drizzle of oil and a little water.
Blend the cooked onion with the pepper strips and their juices, the Parmesan, the basil, a pinch of coarse salt and a few drops of lemon juice. You will obtain a cream.
Meanwhile, cut the horn peppers into rings, making sure to empty them and remove the membranes and seeds.
Place the remaining raw onion in a bowl with the pepper rings and season with oil, juice of half a lemon and salt. Mix.
Cook our trofiette in salted water for 3 minutes from the boil, leaving them al dente. Drain and let them cool, tossing with a drizzle of raw oil.
Prepare a serving dish and dress the trofiette with the pepper cream and the fresh salad. Mix well and serve.
Refrigerator
A cold pasta dish, healthy and natural for your summer tables!
Italia, Liguria
| Energy (kcal) | 109.21 |
| Carbohydrates (g) | 15.79 |
| of which Sugars (g) | 4.38 |
| Fat (g) | 3.51 |
| of which Saturates (g) | 1.71 |
| Protein (g) | 3.22 |
| Fiber (g) | 1.92 |
| Sale (g) | 0.12 |
