Oil-preserves & pâtés
Wine jellies
Wine jellies: the sweet-and-tangy pairing for soft and aged cheeses, born from Italian gastronomic tradition.
On request
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Preserves & More · Oil-preserves & pâtés
Artichoke cream
Artichoke cream: soft and delicate, ready for crostini, first courses and as a base for quick sauces.
Artichoke cream, made by working artichokes with extra virgin olive oil until a soft, smooth texture is achieved. Used spread on crostini and bruschetta, as a pasta condiment with a drizzle of raw oil added, or as a base for more elaborate sauces. A versatile product for anyone who loves the delicate taste of artichoke but wants to save time in the kitchen.
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Oil-preserves & pâtés
Green olive pâté
Green olive pâté: creamy and savoury, ready for bruschetta and crostini. The fastest way to bring the taste of olives to the table.
On request
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Oil-preserves & pâtés
Eggplant in extra virgin olive oil
Eggplant strips in extra virgin olive oil: flavorful and ready to use. A classic antipasto from Southern Italy.
On request
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Oil-preserves & pâtés
Oven-baked black olives
Oven-baked black olives: cooked with garlic, chilli and oregano, with a slightly wrinkled texture. The classic antipasto from Southern Italy.
On request
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