Special black olive, one of the best table olives, in perfect balance between delicate aroma and strong flavor. The pitted taggiasca olive is characteristic of the western Ligurian Riviera but now its has crossed the borders of our region becoming one of the ingredients most requested by the great chefs.
Inevitable in any appetizer worthy of its name!Handmade and rustic recipe that enhances the characteristics of fresh ingredients.
Refresh your plate with these red Tropea onions marinated with mint. Excellent appetizer on croutons and summer pizzas with vegetables, perfect for flavoring meat or fish seconds.
Delicious aubergines produced according to ancient peasant traditions.
A gardener worked completely by hand. A product of strong character, craft, crisp and luscious.
Ricetta imaginative and innovative than the classic recipe:greedyand very rich blends with vegetables sweet and aromatic presence of apples and pears. It satisfies the palates in search of satisfaction.
A taste rich and opulent version of the classic recipe of pickled enriched by the presence of onion and celery.
Recommended pairings: excellent with traditional salami and blue fish.
Treasury of Sardinia preserved oil so as not to lose its inimitable qualities. Seasoned for infusion with garlic and parsley.
A preserve to enrich your appetizers or salads.
Sulcis's spiky artichoke is one of the diamonds of Sardinian and Italian local production. From the intense and unmistakable taste it is suitable to accompany second courses of meat or to flavor your appetizer.
To create unpublished appetizers, a subtle balance that appreciates the natural bitter tones of wild thistle (harvested and hand-worked) with the acidity of lemon juice. Great to match with eggs.
Sweet tooth wedges of artichoke in extra virgin olive oil, flavored with mint, garlic, parsley.
Tasty and pulpy, artichokes possessed hand.