Scarola alla Contadina Agridis brings one of the most symbolic dishes of Neapolitan cuisine to the jar: “ammiscata” escarole, prepared with oil and herbs according to tradition. The leaves are cleaned, gently cooked, and seasoned with typical ingredients like olives, capers and (if included) a light sweet and sour note, remaining tender yet firm, flavorful without being heavy, with that homely and oven aroma you recognize at first taste.

Perfect as a ready side dish alongside meat or fish, on bruschetta and freselle, inside sandwiches and focaccia, or as a base for white pizzas, savory pies, and fillings (focaccia, casatielli, rustic pies). A few spoonfuls are enough to instantly give the character of Neapolitan escarole to your everyday recipes.

Why Nero Vesuviano

We chose Scarola alla Contadina Agridis because it tells the story of a traditional dish in a ready, clean, and versatile version. It pairs perfectly with our tomato preserves, with friarielli, with Vesuvian wines from the winery, and with artisanal leavened products, completing the pantry with a side dish that evokes family, oven, and Sunday gatherings: exactly the spirit of Nero Vesuviano.