The Free Earth aubergines they come from the fertile lands of the Catania plain.
The seedlings are planted in April and grown in the ground and in open fields. Once they reach optimal ripeness, the eggplants are hand-harvested into crates, in several passes, from July to September.
The Libera Terra Organic Eggplant Pâté It has a smooth texture and a soft, delicate flavor, the result of a skillful combination of the creaminess and intense flavor of aubergines with a few premium ingredients from the Mediterranean gastronomic tradition.
It is ideal for spreading on bread for a tasty snack or aperitif and excellent for seasoning first courses or enriching sauces.
Average nutritional values per 100 g of product
- Energy: kJ 1014/kcal 246
- Fats: 24 g of which saturated fatty acids: 3.9 g
- Carbohydrates: 4.5 g of which sugars: 4.5 g
- Fibre: 2,0 g
- Protein: 1.0 g
- Sale: 1,2 g
Free Land: Mission
Free Land It is the agricultural soul of the social cooperatives that, under the aegis of the Libera association, manage land and structures confiscated from the mafia in Sicily, Calabria, Puglia, and Campania, involving other organic farmers from Southern Italy who share their principles in this productive revitalization effort.
There Libera Terra's mission And Promote beautiful yet challenging areas through the social and productive recovery of assets liberated from the mafia, the creation of self-sufficient, sustainable cooperatives capable of providing jobs and generating positive spin-offs, and the production of excellent products, obtained using methods that respect both the environment and people.
A virtuous and sustainable economic system is thus proposed, based on legality, social justice and the market.
Our Production Philosophy?
Simple, always trying to tell, through our products, the flavours and knowledge of our lands, lands of all.
We are a group of agricultural social cooperatives, we are farmers and as such we feel we are custodians of a natural and cultural heritage that will outlive us.
Because of this we are obsessed with the continuous search for quality, leaving the transformation of the field the task of preserving and best transmitting the essence of the soils and traditions that host us.
Precious places, beautiful landscapes, stories of men, women, and generations must be given a new lease of life. They must be experienced and shared solely for their immense qualities, without shortcuts, without illegality, without ever abandoning the respect, pleasure, and gift of hospitality that are the foundation of our Mediterranean identity.
