Hand-harvested bear radicchio processed into sauce at the artisanal workshop of the “Zeruna” farm.
A delicious cream of bear’s radicchio, it goes well with cured meats, as a condiment sauce for pasta, meats, is ideal for snacks or to accompany alpine cheeses in the appetizer or to pair with grilled meat and enhance its flavor.
A tasty and flavorful condiment perfect for appetizers with crostini.
A sauce to accompany the appetizer, also perfect for appetizers other than the usual. We at bbuono recommend it with small crostini, in finger food format.
Harvesting radicchio is done as tradition, manually, with the thumbnail or a small knife just below the soil; its root is not uprooted.
It is placed in a basket or bag that does not have to be plastic to prevent deterioration of the herb, after which it is carefully processed in the laboratory and made into excellent cream for consumption throughout the year to make a multitude of recipes or to pair with tasty appetizers.
L’Orso’s radicchio sauce is a delicious creamy spread perfect for enriching your appetizers and main dishes. Made from upland radicchio, in the heart of the Brescian mountains, where it grows lush and fragrant.
Carefully selected and hand-processed, the radicchio is transformed into a sauce with an intense, bold flavor, perfect for those who love mountain cuisine and true, authentic flavors.
Bear’s radicchio is rich in vitamin C, antioxidants and minerals such as iron, calcium and magnesium.
It has digestive, diuretic and anti-inflammatory properties. Bear’s radicchio is a protected plant, so wild harvesting is prohibited.
Bear’s radicchio sauce, very concentrated and with a pleasantly bitter taste much sought after for its deliciousness, preserved with extra virgin olive oil.
Bear’s Radicchio sauce is packaged in a sealed glass jar to preserve freshness and quality at the laboratory in Zeruna.
Interesting facts about bear’s radicchio
- The name “bear’s radicchio” comes from a legend that this plant is the first to be eaten by the bear when it comes out of hibernation, which coincides with the melting of the snows, just as it sprouts.
- Bear’s radicchio is also known as“radìc di mont,” “radìc dal glaz,” or “Radèt del’urs” in Brescian dialect; it is actually Cicerbita alpina, a wild plant similar to the dandelion that grows on mountain pastures.
- Bear’s radicchio is a rare and prized product of gastronomy, with a delicately bitter taste, sought after for its deliciousness. It comes from the pure and unspoiled mountains of the Sabbia Valley.
In the heart of the Brescian mountains: the authentic essence of Zeruna.
Azienda Agricola Zeruna, in Pertica Bassa in Valle Sabbia, is founded by Marco and Carmela. They are dedicated to wild herbs and local fruits.
They produce herbs in oil and jams without preservatives, and their farm is located next to a natural waterfall.
They follow only natural methods and respect biodiversity while valuing the Brescian territory and traditions.
Zeruna is sustainable and with the highest quality products, which is why we at bbuono decided to partner with them and bring their products to your table.
They offer a unique experience with direct hand harvesting and processing of their products on-site in the high mountains at over 700 meters.
Learn about the beautiful story of La Zeruna Farm and why we chose them as our partner.
Bear’s radicchio sauce: uses, origin and storage
What is Bear’s Radicchio Sauce and where does it come from?
This is a spreadable cream of mountain radicchio (Cicerbita alpina) processed in extra virgin olive oil by artisan producer Zeruna, in Pertica Bassa (Valle Sabbia – Brescia). We harvest and select the herbs by hand, then process them in the laboratory at high altitude, maintaining a pleasantly bitter and authentic mountain taste. The sauce is created in small batches, without dyes or preservatives, to bring the flavors of yesteryear to the table.
Fun fact: Bear’s radicchio is also known as “radìc di mont.” Harvesting follows sustainable practices and in accordance with local rules.
Bear’s radicchio sauce or preserve: what’s the difference?
Salsa and preserve originate from the same upland radicchio, but have different uses. The salsa is creamy and spreadable, perfect for bruschetta, topping pasta or giving character to gourmet sandwiches. The preserve comes in chunks in oil, ideal as a side dish, in chopping boards or to enrich grain salads.
If you want a stronger taste in the bite, choose preserves; for an immediate aromatic base, sauce.
How is it used in cooking? Pairings and practical ideas
It is versatile: great on crostini and bruschetta, in sandwiches and sandwiches, with alpine and aged cheeses. It also works great for topping pasta, main courses of meat (including grilled) and fish.
Lightning recipe (2 servings)Saute pasta al dente with 1-2 teaspoons of sauce, a drizzle of EVO oil and a little cooking water; finish with flakes of alpine cheese.
Tip: For finger food appetizers, spread a layer of sauce over warm croutons and top with a flake of Brescia cheese.
How do you store and how long does the 100 g jar last?
Before opening: store in a cool, dry place away from light and heat. After opening: keep refrigerated and consume within 5 days. Use clean utensils and cover the surface with a drizzle of oil if needed.
Shelf life (unopened jar): 18 months.
Packaging: sealed glass, net weight 100 g.
Tip: Portion the sauce with small spoons to avoid waste and best preserve fragrance and artisanal texture.
Nutritional values bear’s radicchio sauce
| Mean values | per 100 grams |
|---|---|
| Energy | 59 Kj 14 Kcal |
| Fats | 0.5 g |
| Saturated fatty acids | 0.5 g |
| Carbohydrates | 0.5 g |
| Sugars | 0.5 g |
| Protein | 1.9 g |
| Halls | 0 gr |
| Fibers | 3 gr |
- The unopened jar should be stored in a cool, dry place away from light and heat sources until the expiration date indicated on the label.
- After opening, store in the refrigerator and use within 5 days.
- Radicchio is produced in a laboratory that uses celery and nuts.
- Net weight 100 grams.
- Shelf Life 18 months.
