“We process vegetables obtained from controlled productions, which we purchase from local companies and suppliers. We process them using artisanal techniques, so it is not possible to work with large volumes. Our laboratory boasts certifications that guarantee food safety. The low temperatures and pasteurization by immersion in water - just like in the past - enable us to drastically reduce the bacterial load while maintaining the healthy properties of the raw material," explains Roberta Bonato, who owns InKonserva together with husband Joseph Frugani.
In the photo, Joseph Frugani and Roberta Bonato, founders of the InKonserva brand
“I turned 60 in 2019 and decided to change my life, focusing on my hobby of creating delicacies. My passion was experimenting and studying food, observing the various pairings, sometimes traditional and sometimes innovative and brave, but always aimed at exalting flavors and creating unique dishes that can be presented as precious works of art," explains Joseph Frugani.
"With the same spirit, I started experimenting with preserving vegetables. It is an art that requires a careful selection of raw materials, as well as fantasy when it comes to innovation and scientific rigor for processing, as it needs technical times, patience and observation."
The leading product is white asparagus which, thanks to the extraordinary Venetian regional production, is a great protagonist of the local culinary tradition. They boast a characteristic bitter-sweet taste that sets them apart from all other asparagus species, they are tender and not woody and with a fresh appearance and aroma. They are peeled by hand and processed whole and uncooked to preserve their flavor and crunchiness. They are then placed in a sweet and sour liquid into 500 ml glass jars before being pasteurized. Other products are radicchio, borettana onions and artichokes, processed in brine with water, salt and vinegar. They are available in 300 ml to 3 kg jars.
"The company develops a variety of local recipes without using preservatives, colorings or other additives. A new product is our eggplant Kaponata, an alternative version of the traditional one which we make using dried tomatoes purchased from an Apulian producer, onions, eggplants, bell peppers and mint. We are also working to obtain the organic certification. We are already in contact with some producers, so the line will be ready next season."
"A version of the caponata without onion is also available, as celery is an allergen. Allergy to celery is in fact much more common than one would think and, even if it is lesser known, it can cause serious reactions."
The twenty-four month shelf-life for all products is the result of processing with a high technological content, which however employs the most ancient and common techniques traditionally used by local rural families.
The products are found in delicatessens, butcher's shops, wineries and high-end specialized stores both in Italy and abroad.
"The market for processed products is typical of winter months, as the majority of demand comes in between September and December. Things slow down in the summer, also because people tend to prefer fresh produce with the higher temperatures."