There's a version of a burrito that's just fine — warm, filling, forgettable. And then there's this one. The difference is a scoop of Ronnie's Giardiniera tucked in with the turkey, cheese, and grilled onions. The nine-pepper blend cuts through the richness. The brine brightens everything. The crunch gives the whole thing a texture that makes you slow down and pay attention.
It works just as well in taco form. Smaller tortilla, same logic: let the giardiniera do what salsa wishes it could.
The Burrito
What You'll Need
- Large flour tortilla, warmed
- Sliced turkey (roasted or deli-style)
- Melted cheese — provolone or pepper jack work well
- Grilled or caramelized onions
- A generous scoop of Ronnie's Original Giardiniera
How to Make It
- Warm the tortilla in a dry skillet or over an open flame until pliable and slightly charred at the edges.
- Layer turkey, cheese, and onions down the center. Let the cheese melt from the heat of the other ingredients.
- Add a generous scoop of giardiniera.
- Fold the sides in, roll tightly from the bottom, and slice in half.
The Taco Version
Use corn tortillas. Keep the fillings lighter. Swap the grilled onions for fresh white onion and cilantro if you want to go more traditional. The giardiniera replaces salsa — and it's not a close competition.
- Try Rovente (Hot) if you want real heat in your tacos
- Cotija crumbled on top is a natural pairing
- A squeeze of lime alongside the giardiniera doesn't hurt