Fresh Beetroot treated by Orti dei Berici is cultivated in Italy, France or in northern Europe; once processed it originates an intense purple colour puree with the charateristic taste and smell of the beetroot, close to the hints of the potato.
This semi-processed is often used as a characteristic ingredient for it’s intense colour in the preparation of sauces, toping, bakery of focaccia bread, pizza, sandwiches etc.
The Beetroot is processed starting from the fresh raw material that is washed and then minced. To the puree is added a small percentage of salt and then is heat treated to ensure that it will preserve for a long time the organoleptic characteristics of the vegetal.
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