Finissima di melanzana is one of the preserves that best represents Calabrian gastronomic traditions. Commonly called “scapece aubergines” due to the use of vinegar as the main ingredient and as a preservative. To make this specialty we only use fresh aubergines harvested in our gardens, not from brines. The September aubergines are washed, peeled, cut very thinly and strictly by hand, salted and immersed in white wine vinegar for at least 24 hours. After which they are weighed for a night, to make them lose their water content and drain them of the vinegar. The very white aubergines are then mixed inside a steel container and seasoned with extra virgin olive oil, mint, chilli pepper, garlic and black peppercorns. They are put into jars, pasteurized in a bain-marie and after about a month they can be tasted.
Fresh aubergine fillets, extra virgin olive oil, wine vinegar, salt, garlic, mint, black peppercorns, chilli pepper. 200g
Agrichef Barbieri recommends:
Consumed alongside a bag of cured meats and cheeses, used in an elegant and tasty appetizer, accompanied by a grilled mixed meat, to fill a sandwich with mortadella or to fill a grilled sandwich.