Frozen Field Torzella Sprouts 1 kg (Carton 4 kg) — Spirito Contadino

Frozen Field Torzella Sprouts - Spirito Contadino

Frozen field torzella sprouts by Spirito Contadino are an ancient leafy brassica (Brassica oleracea var. sabellica), selected, washed and blanched at the farm, then deep-frozen to lock in nutrients and the typical green colour. Each tray holds 1 kg in three layers; cartons contain 4 kg. Cook straight from frozen in 3-6 minutes. Sold to professional kitchens and private customers across Switzerland by LAPA.

What field torzella is

Torzella is one of the oldest cabbages of the Mediterranean, also known as cavolo greco (Greek cabbage), with a history that goes back thousands of years. The tender sprouts have a delicate, slightly bitter flavour close to turnip tops and friarielli, with a fine leafy texture. It is a seasonal autumn-winter vegetable, here preserved by deep-freezing so it is available all year round for the foodservice trade.

Origin and heritage

The torzella variety is deeply rooted in the rural vegetable tradition of southern Italy and the Campania countryside, where it has long been part of peasant cooking such as minestra maritata. This frozen product is grown and processed in Puglia, on the Tavoliere plain near Cerignola (Foggia), an area renowned for field vegetables and ancient local varieties.

The producer

Spirito Contadino is the agricultural company Soc. Agricola Spirito Contadino De Palma s.a.s., based in Borgo Tressanti, Cerignola (Foggia), Puglia. Run by the Gervasio family across roughly 70 hectares of the Tavoliere, the farm grows almost exclusively local field varieties under the philosophy Valore della Terra (value of the land), with respect for seasonal rhythms and rural Apulian tradition.

Sensory profile

Odour typical, flavour typical, colour green. The sprouts keep a clean vegetal aroma and a pleasant, mildly bitter taste after a short cooking, with a tender bite and good structure that hold up well in the pan.

Technical specifications

Ingredients: field torzella sprouts (Brassica oleracea var. sabellica), nothing else. Per 100 g: 27 kcal / 111 kJ, fat 0.22 g (saturates 0.05 g), carbohydrate 1.67 g (sugars 1.67 g), fibre 2.98 g, protein 2.97 g, salt 0.11 g, plus calcium 48.5 mg, iron 0.86 mg, potassium 245 mg and vitamin C 55 mg. GMO free, not treated with ionising radiation. Keep at -18 deg C; shelf life 24 months; do not refreeze once thawed. Tray 1 kg in polypropylene, carton 4 kg. Allergens: none present (produced in a facility that also handles mustard).

Professional uses

• Cook from frozen with no thawing: pan with 20 g water, covered, 3 minutes, then 3 minutes uncovered; or 3-4 minutes in boiling salted water.
• Saute with garlic, extra virgin olive oil and chilli as a southern Italian side dish, the classic friarielli-style treatment.
• Fold into minestra maritata with cured meats and other greens, the historic Campania one-pot dish.
• Use as a pizza or focaccia topping after a quick saute, or as a filling for calzone and savoury pies.
• Serve as a contorno for grilled fish or pork sausage, or stir through orecchiette and short pasta with anchovy and garlic.

Pairings

Field torzella pairs naturally with garlic, extra virgin olive oil, chilli, anchovy, San Marzano tomatoes, pork sausage and pecorino. It works alongside other Spirito Contadino field vegetables such as turnip tops (cime di rapa), friarielli, wild chicory and mustard greens for a full southern Italian vegetable range.

Common mistakes

Do not thaw before cooking: cook straight from frozen, otherwise the sprouts release water and turn mushy. Avoid overcooking beyond 6 minutes, which dulls the green colour and the texture. Do not refreeze a thawed product, for both quality and food safety.

Delivery and logistics

B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Cold chain at -18 deg C guaranteed by isothermal certified vehicles across Zurich, Winterthur, Uster, Aargau, St. Gallen, Lucerne, Zug, Bern and Basel. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Vevey, Sion), Valais and mountain regions (Davos, St. Moritz, Chur) delivery within 24-48 hours via certified food-grade couriers (Swiss Post Frigo-Express, Planzer, Galliker, Camion Transport), with dry ice for postal shipments and no thawing in transit.

Who it is for

Designed for restaurants, pizzerias, trattorias, hotels, gastronomies, caterers, school and company canteens, Italian grocery stores and private customers who want an authentic, ready-to-cook ancient Italian green available all year round.