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About Tapas and Antipasti

In Spain, tapas - small appetizers that go well with both wine and beer - are mainly found in bodegas and in special tapas bars. Tapas can be compared to the mezze of Arabic cuisine: both are small dishes that are primarily consumed as a snack or appetizer. While mezze in the Middle East and the eastern Mediterranean, for example, are prepared with chickpeas, eggplants, or ground meat, typical tapas include marinated seafood and vegetables. Tapas have probably existed in Spain for several centuries. In the past, it was customary in Spain to cover one's sherry or wine glass with a lid ("tapa") to prevent flies from falling in. The lid was usually a slice of bread or ham. Over time, the lid gradually transformed into a small dish on a delicate plate.

How about inviting a few friends to a tapas party soon? Spanish red wine is just as essential as baguette and a good selection of tapas. If you order marinated artichokes (such as Casa Deliziosa artichokes) and pickled peppers in our shop, aside from two or three types of olives, you already have a good foundation for your tapas party. An example product for pickled peppers is Feinkost Dittmann extra mild peperoncini.

In Italy, appetizers are called antipasti. Various vegetables, which can also be marinated in oil or in a brine, are particularly popular. Air-dried cold cuts (especially salami and ham) go well with antipasti. Antipasti made with vegetables are especially popular in the summer months; they are particularly easy to digest and, as such, are an ideal intermediate course. Otherwise, antipasti make you crave more Italian cuisine dishes when served as part of a multi-course meal. Dried tomatoes, pickled peppers, grilled zucchini, and eggplants are essential ingredients on a good antipasti plate. While you have to prepare the latter yourself, you can order dried tomatoes and pickled peppers here in this shop. For example, try Feinkost Dittmann dried tomatoes.

Enjoying Artichokes

The artichoke, which belongs to the family of Asteraceae, has edible flower heads. It originally comes from the Mediterranean region. The most important European growing areas for artichokes are now in Italy, Spain, and France. The flower bottoms and the flesh of the scales are edible. There are also small artichoke varieties that can be eaten whole. For larger varieties, the flower bottom should be freed from the "hay." If you ever get to buy fresh artichokes, it is recommended to cook them in salted water for 20 to 40 minutes - until the artichoke leaves are easy to peel off. Once the artichokes have cooled slightly, you can halve them and remove the "hay" with a spoon. Serve the artichokes with a vinaigrette or dip. An aioli, for example, is excellent; dip the artichoke leaves in it, and then you can enjoy the fleshy tip of the leaf together with the dip.

If you use marinated artichokes from a jar, you cannot serve them with a dip, but you can use them as an ingredient for a salad, as a pizza topping, or as an appetizer. Whole artichoke hearts and quartered artichoke hearts are available. Artichoke hearts are usually marinated in a mixture of vinegar, oil, spices, and herbs. Simply remove the required amount of marinated artichoke hearts from the jar and let them drain before further use. By the way, you are doing your health some good if you choose artichokes: Apart from appetite-stimulating bitter substances, the edible flower heads contain flavonoids and derivatives of caffeoylchinasäure. These substances are particularly useful for improving fat digestion. With regular consumption of artichokes, it is even possible to lower the cholesterol level.

Pickled Peppers and Green Pepper

The genus Capsicum includes many varieties that differ mainly in their pungency; the substance responsible for the pungency is capsaicin. It is quite different in which state of ripeness the peppers are harvested. For example, Jalapeño and Serrano varieties are harvested unripe and then processed. While less pungent pepper varieties are preferred in Germany, for example, Tex-Mex cuisine and South American cuisine cannot do without the pungent varieties. If you like Asian and/or Mediterranean cuisine, peppers are often an essential ingredient - either in the form of vegetables or as a spice.

You can buy filled and unfilled pickled peppers or peperoni from us to offer your family and guests a variety of appetizer plates, salads, and other dishes. Pickled peppers or peperoni are available in mild to very hot varieties. Examples of filled peperoni products are Feinkost Dittmann red teufli pickled peppers with sheep cheese mixture and Casa Deliziosa green pickled peppers with cream cheese. Unfilled products include Don Enrico Jalapeño Chillies Red and Don Enrico Jalapeño Green.

Green pepper is made from unripe berries, which are usually milder than ripe berries from the pepper tree. The green color and fresh taste are preserved by quickly drying the harvested pepper or placing it in saltwater. You can use green pepper to season meat and fish dishes in a sophisticated way. In addition, green peppercorns go very well in sauces and dips. In our online store, you can choose between Feinkost Dittmann green pepper or Feinkost Dittmann green pepper in brandy.

Pickled Buds in Vinegar

You certainly know the dish Königsberger Klopse, which absolutely requires capers in its light sauce. But there are many other dishes that can be refined with capers. Among other things, the aroma of capers goes well with remoulade and herb quark, as well as various meat and fish dishes. If you intend to use capers as an ingredient for warm dishes or sauces, add the buds only after the actual cooking or frying process is completed: capers cannot tolerate high heat - or the aroma of the buds will suffer greatly. The sourly-herbal taste of capers goes best with salt and pepper, parsley, chives, lemon, and horseradish. Capers are rich in vitamins A, B, and C, as well as calcium, iron, and magnesium.