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The Anfosso oil Ponente DOP is produced only in the month of January and mid-February, the best olives are cold pressed in the stone crusher company.
700 gr, kept under vacuum
Smoked anchovy in the Cantabrian Sea
Genoese pesto that prepare in their homes! The traditional recipe, one that can be enjoyed in homes and in the best restaurants in Genoa.
Yellow fin tuna steak for fresh and light dishes. Tender but compact meat. Vicente Marino guarantees you only the best, thanks to its important tradition of fish farming.
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Cloves of garlic Vessalico great to be eaten in salads, to accompany aperitifs or to be consumed in everyday dishes thanks to the high digestibility of this variety of garlic.
The Oliva Taggiasca is stoned and put in oil, accompanied by aromatic herbs.
The real Taggiasca Olives, the more 'traditional form of preservation, the brine.
We take care of our eggplant whole production process: from fresh to his potting in Extra Virgin Olive Oil.
Feature west of Liguria has a delicate green color and a crunchy texture with firmer flesh than other varieties of zucchini.
We take care of our green tomatoes whole production process: from fresh to his potting in Extra Virgin Olive Oil.
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.