GranGusto

Escarole with raisins and pine nuts

€3,75

Weight

7 in stock

Acquisto periodico

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In this delicacy of Italian gastronomic tradition, escarole, with its slightly bitter taste and crunchy texture, combines with the sweetness of raisins and the crunchiness of pine nuts, creating a perfect balance of flavors and textures.

Ingredients: Escarole (66%), sunflower seed oil, sliced black and green olives, sultanas (0.7% - NON-EU origin), pine nuts (0.7% - NON-EU origin), salt, capers, anchovy paste (anchovies, olive oil, salt), parsley, garlic, chili pepper, oregano.

Nutritional values

3.5 oz

  • Energia

    514 kJ / 125 kcal

  • Grassi

    11.7 g

  • di cui acidi grassi saturi

    1.3 g

  • Carboidrati

    2.3 g

  • di cui zuccheri

    1.1 g

  • Fibre

    2.6 g

  • Proteine

    1.3 g

  • Sale

    1.3 g

Scadenza: 24 mesi dalla data di produzione

Modalità di conservazione:
-Si raccomanda di conservare il prodotto in un ambiente fresco e asciutto.
-Una volta aperto, se non consumato interamente, è importante riporlo in frigorifero a una temperatura compresa tra 1 e 4°C, avendo cura di mantenere la scarola sempre immersa nel liquido di conservazione.

Guaranteed freshness

Delivery in 24/48h

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Vasetto di scarola in olio con uvetta e pinoli Grangusto

Escarole with raisins and pine nuts

€3,75

€3,75

Do you have any questions?

  • Standard (Italy): €9.90
  • Fresh (Italy): €19.90
  • International shipping: €19.90
  • For orders over €89.90:
  • Standard shipping (Italy): Free
  • Fresh shipping (Italy): €10

See the Order and delivery schedule section on the Shipping page

Deliveries in Italy generally occur within 24 hours of dispatch, but in some areas they may take up to 48 hours.

No, the delivery time depends solely on the courier. We recommend providing a location where someone can receive the package.

Deliveries are made on working days. No deliveries are made during the weekend.

The courier will attempt a new delivery the following day or leave instructions for collection at a drop-off point.