Giardiniera Hot (Chicago Style) 1 Gallon Bulk 3,785g/128oz – Food Service-
This bulk 1-gallon giardiniera is great for food service, wholesale, Restaurants, in its easy-to-use plastic jug. Used daily in Italian beef and hot dog stands though out the Chicago land area.
Sonoma Farm giardiniera follows the same recipe that Chicago Italians have been making for 100 years. Giardiniera is unique to Chicago were it is made with soybean oil vs. a vinegar base. Giardiniera is used as a condiment. Our giardiniera is made from all natural savory blends of hot peppers, cauliflower, celery, carrots and olives packed in oil. We source all of your produce from local farmers.
This is a Chicago favorite for topping Italian beef sandwiches, sausage, pasta, Italian sub sandwiches, meatball sandwiches, pizza, eggs, meatloaf, omelets, etc.
No trans-fat, gluten free, made in a plant that is peanut free, tree nut free, seafood/ fish free, made in the USA, Union Made
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Giardiniera | Chicago Style | Mild | Food Service | Bulk Sizes
Select options This product has multiple variants. The options may be chosen on the product page -
Giardiniera | Chicago Style | Hot | Multiple Sizes
Select options This product has multiple variants. The options may be chosen on the product page
48 reviews for Giardiniera | Chicago Style | Hot | Food Service | Bulk Sizes
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Joe –
The best Giardinera hands down
gina pedraza –
SOOOOOO GOOD
Candis –
This stuff is amazingly good. My husband is from Chicago, born and raised and we now live on the central coast in Calif.
Bruce –
This is delicious and so crispy!
Allen –
I love Giardiniera – can’t keep enough of it in the fridge.
Alex –
This is a great mixture, Overall it is great and a common condiment in my refriderator.
Pat –
it was great..being from chicago now living in las vegas i made people visiting bring me some from chicago…but now I just order on line
Annie –
Wonderful condiment to any dish
Chu –
Two words: AWE. SOME!!!!!
Don –
Having relocated to Vermont after being born and raised in Chicago, Chicago style giardiniera has become a wicked craving for me