Samphire in vinegar
PAT - Traditional Agricultural Food Product
Place of Origin
Samphire in vinegar is a typical product of Puglia and a Traditional Agricultural Food Product (PAT) of the region, produced mainly in the area of Salento.
It is a herb sea that grows spontaneously mainly along the coastal areas of the south-east and north-west of Salento.
The preparation of Samphire in vinegar is made by simply choosing the tender part of the plant and by inserting it in airtight glass containers.
This is then covered with vinegar and allowed to rest for at least 30 days before consuming.
Samphire is usually used in salads, to stuff sandwiches, to season friselle, or as a side dish.
Apulian preserved food
- Artichokes in olive oil (PAT)
- Asparagus in olive oil (PAT)
- Aubergines in olive oil (PAT)
- Capers in vinegar (PAT)
- Caruselle in vinegar (PAT)
- Courgettes in olive oil (PAT)
- Lampascioni in olive oil (PAT)
- Peppers in olive oil (PAT)
- Pickled olives (PAT)
- Salicornia in olive oil (PAT)
- Salted capers (PAT)
- Samphire in vinegar (PAT)
- Spicy peppers preserve (PAT)
- Sun dried aubergines (PAT)
- Sun dried green tomatoes in olive oil (PAT)
- Sun dried peppers (PAT)
- Sun dried red tomatoes in olive oil (PAT)
- Sun dried tomatoes (PAT)
- Sun dried wild mushrooms (PAT)
- Tomato sauce (PAT)
- Wild Mushrooms in olive oil (PAT)
