Preserves

A must have for conserve lovers. The roasted pepper is perfect for bruschetta, aperitifs or on focaccia. The craftsmanship in this case is very long and demanding, for an excellent final product.

Always present on Italian tables, hot pepper, dipped in extra virgin olive oil, is put on pasta or, for the more passionate, also on other dishes. The extra virgin olive oil absorbs all the spiciness and becomes one with this much loved product. All hand cut.

Taste of artichokes, in a tender and velvety paté. Versatile and ideal for enriching dishes. Perfect for bruschetta and focaccia. Excellent for those who love vegetable pates in general. The secret is obviously the extra virgin olive oil, which gives it a fruity aftertaste and an unrivaled aroma.

Rustic pickle par excellence. Slices of aubergines with dark skin, sweet and pleasantly aromatic.

Tasty aubergines with chilli pepper, which, combined with the light spiciness of the extra virgin olive oil, are a riot of flavors for the palate.

The classic of the classics, the sweet and sour pickled vegetables cannot be missing in the pantry and on the table. Ideal for appetizers and side dishes of all kinds. Crunchy, sweet and light.

An ideal pickle to combine with various dishes. For lovers of strong flavors and even a little spicy.

Collected and processed fresh in spring, the broad beans retain their pleasant crunchiness. The wild mint leaf gives them a light freshness.

Very small artichokes, whole and cut by hand, lined up in the jar one by one. Collected in our fields and freshly processed in the laboratory, they retain the properties and taste of the fresh artichoke. Exceptional crunchiness and taste. A classic in oil, but one of a kind. Strictly without salt.

Apparently an unusual pickle, in reality it has its origins in the ancient peasant tradition. The persimmons, when still unripe, are harvested and sliced by hand. With a naturally sweet and sour taste, they are firm and very crunchy.

"Once upon a time there was a humble pumpkin, from a country garden, but it dreamed of becoming elegant and loved… With the help of its leek friends, a pinch of nutmeg and a little potatoes, its transformation it was showy.” A delicious autumn first course, our pumpkin soup is ready to be heated and enjoyed without adding any other ingredients.

Datterini tomatoes are characterized by a firm pulp, very structured, but at the same time sweet and delicate. The jars form a perfect union between the whole datterini tomatoes as they are, and the datterini tomatoes transformed into puree, to preserve the freshness and consistency of the product as it is harvested in the countryside. Ready to be cooked, they are the perfect choice for fish sauces, but also simply for a simple spaghetti. In fact, the tomato sauce season and give color to the dish, while the whole datterini tomatoes provide freshness and intense taste on the palate.