Oil-preserves & pâtés
Artichoke cream
Artichoke cream: soft and delicate, ready for crostini, first courses and as a base for quick sauces.
On request
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Preserves & More · Oil-preserves & pâtés
Wine jellies
Wine jellies: the sweet-and-tangy pairing for soft and aged cheeses, born from Italian gastronomic tradition.
Wine jellies, a preparation from Italian gastronomic tradition designed above all to accompany cheese: it works well with soft cheeses like brie and caprino, and just as well with hard cheeses like grana and pecorino. The sweet-tangy contrast of the jellied wine balances the cheese's savoriness, but it also works to garnish red meat dishes or smoked fish, for anyone who wants to bring a different pairing to the table.
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On request
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Oil-preserves & pâtés
Baby artichokes in extra virgin olive oil
Baby artichokes in extra virgin olive oil: tender and ready to use, for antipasti, boards and quick first courses.
On request
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Oil-preserves & pâtés
Bella di Cerignola olives in brine
Bella di Cerignola olives in brine: the largest table olive in the world, meaty and crunchy. From the Cerignola area, in the province of Foggia.
On request
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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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