Frozen sage in wheat flour crust by Spirito Contadino is a ready-to-use Italian finger food: whole sage leaves, hand-picked in Puglia, wrapped in a light wheat batter, pre-cooked and individually quick-frozen (IQF). One 1 kg bag holds about 190 to 195 pieces; the carton contains 4 bags (4 kg). Cook straight from frozen in oil at 170 degrees C for about 2 minutes, until golden and crisp.
What is sage in batter
Sage in batter is a classic of Italian fritto misto and aperitivo tradition: large sage leaves coated in a thin flour batter and deep-fried until crisp, releasing their aromatic, between-spicy-and-bitter scent. Spirito Contadino turns this home-style preparation into a standardised food-service product, so professional kitchens get the same result every time without picking, washing or battering leaves by hand.
Origin and producer
The product is made by Societa Agricola Spirito Contadino, the Gervasio brothers' farm in Borgo Tressanti, a rural hamlet of Cerignola in the province of Foggia (Puglia, Italy). The farm grows and processes native vegetables and aromatic plants, harvesting the sage by hand during two windows each year, in May to June and in September to October. The processing plant is IFS certified.
How it is made (IQF)
Hand-selected leaves are wrapped in a light wheat flour batter, pre-cooked, then individually quick-frozen with IQF technology. Freezing each leaf separately keeps the pieces from sticking together, locks in the aroma and protects the crust, so the chef can portion exactly the quantity needed and fry the rest later with no loss of quality.
Organoleptic profile
Once fried, the leaf delivers a crunchy golden shell and a soft, aromatic centre. The flavour is herbaceous and slightly resinous, balanced by the neutral wheat crust. The format is uniform, with leaves of similar size for an even, elegant presentation on the plate.
Professional uses
This is a versatile base for refined service. Five practical ideas: serve as a warm aperitif bite with a yoghurt-and-herb dip; use as the crunchy element of a mixed Italian fritto with zucchini flowers and battered vegetables; lay over risotto or pumpkin cream as an aromatic garnish; pair with butter-and-sage pasta dishes to echo the herb; or build refined canapes with the leaf as an edible cracker. Allow roughly 4 to 6 pieces per portion as an appetiser.
Cooking instructions
Do not thaw. Drop the frozen product into clean frying oil at 170 degrees C and cook for about 2 minutes, until the crust is golden. Drain on paper and serve immediately while crisp. Oven cooking is also possible until golden. Once thawed the product must not be refrozen.
Common mistakes to avoid
Three errors ruin the result: thawing the leaves before frying, which makes the batter soggy and oily; frying in oil below 170 degrees C, which lets the crust absorb fat instead of sealing; and overcrowding the fryer, which drops the oil temperature. Fry in small batches, straight from frozen, in clean hot oil.
Storage and logistics
Store frozen at -18 degrees C, with a commercial shelf life of 24 months from packaging. LAPA delivers this product under controlled cold chain to professional and private customers across Switzerland, including Zurich, Basel, Bern, Lucerne, Lugano and Geneva. Areas not covered by the LAPA fleet are served through partner carriers such as Swiss Post, Planzer, Galliker and Camion Transport.
Who it is for
Designed for restaurants, pizzerias, hotels, caterers, gastronomy outlets and Italian delis that want a high-impact fried aperitif or garnish with zero preparation and consistent yield. It is equally suited to private customers looking for an authentic Italian specialty for entertaining.
