Barbagia Antipasto in Oil – Campus
The creation of the Barbagia Antipasto by Campus Conserve was inspired by the desire to capture the essence of the convivial tables of central Sardinia. In Decimoputzu, the Campus family selects each ingredient with the expertise of those who know the land and its gastronomic potential intimately.
The production process is based on fresh processing: each vegetable in the mix is harvested at the right stage of ripeness and processed within a few hours. This speed of processing is essential to ensure that each component retains its distinctive crunchy texture, preventing the flavors from blending together or the vegetables from losing their vibrant colors. Manual selection ensures that only whole pieces of uniform size make it into the jar, ready to be served.
The secret to its balanced flavor lies in the delicate marinade. The use of lemon juice and wine vinegar, instead of synthetic acidifying agents, creates a natural acidic note that refreshes the palate without overpowering the flavor of the vegetables. The preserving liquid, made from a blend of 100% Italian extra virgin olive oil and sunflower oil, acts as a natural protective layer, preserving the fragrance of the aromatic herbs and freshly harvested vegetables.
In culinary settings, Barbagia Antipasto is the ultimate solution for a successful buffet. Its variety of colors and textures makes it perfect for serving with pane carasau, mountain cured meats and aged Pecorino cheeses. Each jar is a testament to outstanding artisanal food craftsmanship, capable of transforming a convivial moment into a sensory journey through the valleys of Barbagia, where the technique of preserving food in oil is still regarded as a noble and essential art.
