Zuccato Sweet and Sour Cucumbers: Crunchy Veneto Tradition in a 4 kg Food Service Tin
Zuccato sweet and sour cucumbers are medium-calibre cucumbers, 30-40 pieces per kg, pickled in wine vinegar with sugar, salt, natural flavours and mustard seeds. The 4250 ml tin holds 4 kg net weight and 2200 g drained weight: the standard food service format for restaurants, gastronomie, butchers and catering. They are produced by Zuccato, a family company founded in 1868 in Caltrano, in the province of Vicenza, Veneto.
What Sweet and Sour Cucumbers Are
Sweet and sour cucumbers are fresh cucumbers covered with a hot pickling liquid based on wine vinegar, water, sugar and salt. Compared with classic vinegar gherkins, the added sugar softens the acidity and gives a rounder, sweet-acid taste that works with smoked and fatty foods. The result is a light green, firm and crunchy cucumber, ready to slice or to serve whole.
The Producer: Zuccato, Since 1868 in Caltrano (Vicenza)
Federico Zuccato founded the company in 1868 in Caltrano, in the province of Vicenza, starting with sauerkraut made from local cabbage. More than 150 years later the company is still family-run and controls the whole chain internally, from vegetable selection to processing and packaging. The range covers sauerkraut, cucumbers, pickled vegetables, olives and products in oil.
Organoleptic Characteristics
Light green colour, firm flesh and a clearly crunchy bite. The flavour balances the acidity of wine vinegar with a measured sweetness and a light aromatic note from mustard seeds. The medium calibre of 30-40 pieces per kg is the most versatile size: large enough to slice for burgers, small enough to serve whole on a charcuterie board.
Professional Uses
- Charcuterie boards: serve 60-80 g of whole cucumbers next to speck and smoked cured meats; the acidity cleans the palate between slices.
- Burgers and sandwiches: cut 3-4 mm slices, dab them dry and use 15-20 g per burger so the bread stays crisp.
- Beef tartare: add 10 g of fine brunoise per portion for a sweet-acid contrast.
- Potato salad: mix 100 g of sliced cucumbers per kg of boiled potatoes with a mustard dressing.
- Cold buffets and aperitifs: alternate cucumbers with pickled onions and giardiniera for a complete pickle corner.
Common Mistakes to Avoid
- Leaving the product in the opened tin: always transfer cucumbers and liquid into a closed non-metal container at 0-4 °C.
- Serving the cucumbers dripping wet: drain and dab them dry to protect bread and plated dishes.
- Slicing hours in advance: cut cucumbers lose their crunch, slice them at service time.
Storage
Store the closed tin in a cool, dry place away from heat sources and direct light. After opening, keep the cucumbers always covered by their pickling liquid in a closed food-grade container in the fridge at 0-4 °C and use them within a few days.
LAPA Delivery and Logistics
B2B and B2C delivery in Switzerland from the LAPA warehouse in Embrach (Zurich). Direct distribution with the LAPA fleet across Zurich, Winterthur, Uster, Schaffhausen, Aargau and St. Gallen. For Ticino (Lugano, Mendrisio), French-speaking Switzerland (Geneva, Lausanne, Fribourg) and Graubuenden (Chur, Davos) shipping within 24-48 hours with partner couriers such as Swiss Post, Planzer and Galliker. Ambient product with no cold chain required: ideal for stock orders on full cartons.
Who It Is For
Restaurants, burger bars, pizzerias, gastronomie, hotels, butchers, catering services, Italian grocery stores and private customers who want the same crunchy sweet and sour cucumbers used in professional kitchens.
