The traditional gherkins of Eastern Europe are one of the main elements for a true Russian appetizer, with caviar, blinis and vodka. Its degreasing flavor also makes them ideal in foie gras and meat recipes.
The greatness of simplicity. The delicate flavor of shallots onions, try them to accompany grilled meats.
The Peranzana olives are typical of the area of San Severo (FG) and derive their name from "Provence", coming from Provence.
Aromatic but delicate gardener with a classic taste. Excellent selection of vegetables. Perfect preparation according to a typical recipe.
To combine with seasoned cheeses and pork. We recommend the combination with cod (Roman style) or stockfish.
Superior quality Manzanilla olives - hand-selected for the caliber - filled with selected anchovies. A Spanish delight for your aperitif signed by Albert Adrià, starred chef together with his brother Ferran for the restaurant "El Bulli".
After a rigorous selection, only the healthiest products are sliced and carefully processed by hand, acidified with sour wine vinegar and put in jars.
Pinzimonio in pink. Morgan interprets an original ingredient such as cherry radish with a wonderful sweet and sour aroma.
The borettane onions, covered with delicate white wine vinegar, are a treat for gourmets.
Tasty and good at the table, are characterized by a particularly fruity flavor to low level of acidity.
The Leccino olives, dark colored, are consumed as an aperitif or starter, but also in the preparation of Mediterranean recipes.
From an ancient recipe, Taste them raw or sauteed and seasoned with extra virgin olive oil, as an appetizer or side dish.
Olive from large pulp, great for appetizers and seasoning with flavored oils and spices. The biggest table olive!