CONDITO IS A TRADITIONAL PEASANT SALAD FROM SOUTHERN TUSCANY BUT WE CAN TURN IT INTO A DELICIOUS HEALTHY STARTER
by Donatella Cinelli Colombini #turismodelvino
This was the “coffee break” for the farmers who went out at dawn in the summer to harvest, during the cooler hours. They returned home in the late morning to eat and then work in the stables and warehouses.
In addition to omelettes and cured meats, the housewives also would put on the table the Condito, a salad made with celery, cucumber, tomatoes, green peppers and spring onion. All coarsely chopped, seasoned with extra virgin olive oil, pepper and salt. The name Condito comes from the difference with the normal salad which was dressed with oil immediately before eating it. The Condito, on the other hand, was “seasoned” in advance so that a sort of infusion was formed with the liquids from the tomatoes and the oil. A sauce that allowed it to be eaten with bread or on toast.
The peasant bread made with sourdough, kneaded by hand and baked in a wood oven once a week, had a thick, dark crust which, as the days passed, became less hard. Today, finding really good bread is the most difficult task because, in most cases, after a few hours it becomes inedible.
CONDITO: FROM THE PEASANT TRADITION TO THE MOST REFINED AND HEALTHY TABLES
The Condito gave the farmers back the mineral salts that they lost by sweating with the very tiring work in the fields and quenched their thirst. Today it is one of the healthiest and most refreshing and healthy appetizers but it requires excellent vegetables. In fact, the secret of this simple dish with simple preparation are freshly picked vegetables, expertly made bread and high-quality extra virgin olive oil. At Fattoria del Colle we have all these ingredients at the highest-level including vegetables from the garden and a correggiolo variety oil, which with its artichoke scent adds fragrance to the dish. It is precisely with the arrival of the new oil that the Condito is at its best and the reason why I present it to you now. Try it with EVO oil fresh from the mill and you will see!!!!!!
A recommendation: the spring onion serves to give flavour to the sauce but not everyone likes it so it is better to leave it whole to allow those who don’t want to eat it to easily extract it.
What I have described here is the Condito from southern Tuscany while in Valdelsa there is a variant with the Certaldo onion and tuna