In a nutshell: The local 'Trombette' ('trumpet') courgettes of Liguria are known for their nutty and crunchy flavour and are perfect for pickling. Serve in salads or add chopped into an omelette.
Not only is the long, pale-coloured 'Trombette' courgette a thing of beauty, it is also extremely tasty too! Nutty, slightly sweet and brilliant when lightly pickled in 'Liquido Baita', a combination of local Ligurian Pigato wine, vinegar, extra-virgin olive oil and a little sea salt and sugar. The organic courgettes are all carefully hand-picked and packed in jars immediately. Then, the 'Liquido Baita' (Marco Ferrari's mother Assunta's family recipe) is simply poured over before capping the jars.
Goes well with cold meats, smoked fish, cheese and anything else as you'll find they are very addictive!
Details: 310g or 1.3kg jar
About La Baita and Galleano
High up in the Ligurian hills in the province of Imperia, La Baita & Galleano have been cultivating olives and all types of vegetables and herbs for over 200 years. Watered by their local springs and all grown on their organic farm in the small village of Gazzo d’Arroscia.
From its olive groves, amongst the highest in Liguria, over 3000 ancient trees produce the tiny taggiasca olives for their acclaimed Slow Food Presidium extra-virgin olive oils and olives. Nearby they grow the famed Ligurian large-leafed basil for pesto, all kids of tomatoes for their delicious sauces, Albenga artichokes, ‘Vessalico’ garlic and ‘trombette’ courgettes for their stunning vegetable pickles and chutneys, ‘Valleggia’ apricots and fruits for their jams, and pick wild herbs for their intensely aromatic herb mixes. They follow the zero food miles philosophy- all olives, vegetables and fruits are hand-picked and processed on the same day into their products following timeless artisan traditions.
The local terroir plays such an important role, as do family traditions and recipes passed down from generation to generation, in their superb products. Today, Marco Ferrari oversees the farm sowing, weeding, picking, and sorting the farm’s bounty sometimes with help from the local villagers, having learnt the lore from his father and mother, Augusto and Assunto, who owned a famed restaurant specialising in wild mushrooms picked on Mount Gazzo for over thirty years.
“The high altitude at 700 metres, purity of the air and the spring water are the precious elements that help grow our crops ' he says " Even though caring for them on our terraced gardens is not always easy.”
We are very happy to be now offering these exclusively in the UK for the first time.
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