Vibrant green with an intense aroma: this is how the parsley grown in our fields in the Vicenza countryside presents itself, processed by Naturello to yield a fresh semi-finished product with distinct organoleptic characteristics. From the harvest, which takes place in autumn and spring, to the puree, produced with only added oil and salt, every step is designed to preserve maximum fragrance and freshness. A high-quality ingredient used by the canning industry to craft sauces, spreads, marinades and much more. Available in two versions depending on requirements:
▸ Hot-processed: guarantees low bacterial load, reduced salt content and a high percentage of parsley.
▸ Cold-processed: preserves the freshest aromatic notes over time.
GMO-free
Short supply chain
Grown in Italy
Bright green colour
01
Treatment process
Immediately after harvesting, the parsley is thoroughly washed and finely chopped to obtain a smooth purée. The process is completed under strict Global G.A.P. safety standards, applying, at the customer's choice, either hot or cold technology to best preserve specific quality characteristics.
02
Packaging
The product is packed in 20/215/1000 kg aseptic bags designed to ensure proper preservation and provide a practical, secure format ideal for professional use. Other formats are available upon request or advance scheduling.
03
Preservation
Available year-round while always guaranteeing maximum freshness, it must be stored in cold storage rooms at a temperature between 0° and +4°C to keep its organoleptic qualities intact. Shelf life is 4 months from the delivery date.
Get in touch with Naturello
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+39 0444 764543
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