Morgan sweet and sour peppers the summer enclosed in a jar

Morgan's Giardiniera is enriched with a new, delicious recipe: Morgan's Sweet and Sour Peppers are born, which are added to the other recipes of the I Monovarietali line, created to meet the needs of those who prefer a specific sweet and sour vegetable, the only protagonist of the jar. Crunchy, sweet and gentle, with a pleasant freshness and aroma on the palate and with a mild presence of vinegar, Sweet and Sour Peppers contain all the flavors and colors of summer, excellent to be enjoyed during a picnic, accompanied by a glass of wine, with a good fragrant bread and a tasty salami. The recipe consists only of yellow and red peppers, white wine vinegar, water, Cervia integral sea salt and sugar. The vegetables, grown in intelligent and non-forced agriculture by the members of Opo Veneto, are hand-worked and steamed to enhance colors and structure while preserving their crispness, all characteristics that distinguish the creations of La Giardiniera di Morgan. “With Peppers - explains Morgan Pasqual , who runs the company together with his wife Luciana - we wanted to create a non-forced, gentle recipe that can be paired with wine and not only relegated to the role of supporting role in winter boiling, but to be enjoyed all year round, especially in summer, when it is possible to eat en plein air enjoying the warm summer sun ". Peppers are a transversal product that can be combined well with traditional cured meats, raw ham, preserved and fresh blue fish, baked fish such as sea bream and turbot, boiled and boiled traditionally or simply as a side dish or protagonist in salads compotes or to fill gourmet sandwiches. Excellent if accompanied by the Crunchy Shades of Corn from the Amici di Morgan line . The new recipe can be purchased on the website www.lagiardinieradimorgan.com and in the affiliated stores.

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 alongside the Giardiniera, with limited editions according to seasonality.