CAPONATA AFFUMICATA

SMOKED CAPONATA

When the Orto gives us an abundance of zucchini, aubergines, peppers, and onions – we make Caponata the Quintosapore way!

We carefully dice into small cubes all the freshly harvested organic vegetables, season them, and cook them in the outdoor wood Ofyr kitchen to give them a perfect smoky flavor.  When they are ready – we add some special Umbrian Leccino olives, capers, and our organic extra virgin olive oil.

Chef Nic’s serving suggestion: an extremely versatile dish, ready to eat from the jar, you can add as a bruschetta topping, as a side dish, or the perfect filling for vegan tacos!