Pickles from Morgan three new recipes for those who love strong flavors

The new I Pickles line of La Giardiniera di Morgan is born , three vertical recipes created for those who love clean tastes and are looking for a straightforward and pungent flavor. Three products united by the strong presence of vinegar , not mitigated by the combination with sugar, and by the substitution of salt with purified sea water for food use , rich in precious mineral salts and low in sodium. The Pickles are made up of L'Essenziale Sotto Aceto , L'Aromatico in oil and Cipolline in Rosa . “There are three recipes - explains Morgan Pasqual , owner of La Giardiniera di Morgan - strongly desired by me and my wife Luciana. Three products created for those who love strong flavors and without mediation. With I Sottaceti we wanted to put ourselves to the test again and satisfy the requests of consumers who already appreciate us for the Gardener, but who at the same time are looking for a bittersweet. In addition, sea water balances and gives personality, allowing us to play with the taste and to give the vegetable a thousand different shades ". The Essential Under Vinegar contains carrots, red peppers, yellow peppers, fennel, spring onions, caper leaves immersed in sea water, apple vinegar and concentrated grape juice. To be tasted with pork meats with fat, boiled meats, cotechini and cooked meats, or with sardines, anchovies and preserved or fresh mackerel. The Aromatic in oil is instead composed of carrots, red peppers, yellow peppers, fennel, celery, celeriac, sea water, concentrated grape juice, Balsamic Vinegar of Modena IGP Giuseppe Giusti, extra virgin olive oil, seed oil sunflower This rich and opulent recipe goes perfectly with cold cuts, boiled meats, anchovies and preserved mackerel. The Cipolline in rosa , together with apple vinegar and berry vinegar, give life to new and curious flavors. They can be enjoyed alone for an aperitif, but are also excellent for enriching a salad. Perfect in the company of white meat, boiled or roasted, grilled pork, fresh tuna or blue cheeses. Furthermore, for each pack of Cipolline sold, part of the proceeds will be used to support the Veronesi Foundation and its Pink is Good project, dedicated to the prevention and study of breast, uterus and ovarian cancer.

Morgan's Giardiniera was born in 2005 in the 5 Sensi Restaurant in Malo (Vicenza). The idea is to accompany a pig-based dish. The Giardiniera is so appreciated and requested by customers, that the idea of producing a takeaway version to take home soon makes its way. A handmade product that has seen its success grow over time, until the decision, in 2012, to obtain a special specialized laboratory where to produce La Giardiniera di Morgan. In 2013 the restaurant closes but La Giardiniera year after year grows and multiplies by five: a different recipe dedicated to each member of the Pasqual family: Morgan, the father, Luciana, the mother, and the children Giada Maria, Giovanni, Annapaola. The common denominator of the five variants is the crunchiness, thanks to the selection of the raw material and the separate cooking of each single vegetable. Other sweet and sour products are born next to the Giardiniera, with limited editions according to seasonality.