The olive patè is obtained by mixing olives and olive oil. The consistency is pasty. the color is dark brown, and is characterized by an aromatic smell and a typically salty taste.
A natural homemade product obtained from the processing of farm-to-table eggplants. Aromas, garlic and chili pepper makes our white eggplants even more tasty.
Traditional ragout, made with Fassona adult beef Razza Piemontese (Slow Food Presidium) and the addition of tomatoes, onions, carrots, celery, extra virgin olive oil and red wine.
Adult Razza Piemontese beef broth in a 700ml bottle, prepared with carrots, onions and water; without added salt and without fat.
Thistles are vegetables rich in fiber and mineral salts, with multiple beneficial properties. In this recipe, we use only the hunchbacked thistle of Nizza Monferrato, a variety known throughout Italy for its sweetness and crunchiness.
Traditionally, Bagna Cauda was prepared at the end of the harvest to reward the harvesters of the work done: in fact, still today it is prepared and consumed in the autumn and winter period. The Bagna Cauda more than just a dish, is a real hymn to conviviality.
Mostarda is a typical product of the Piedmontese culinary tradition, obtained by combining grape must with seasonal fruit such as apples, quinces, peaches or figs. The liquid must and fruit are cooked and made to thicken to get the classic consistency of a jam.
This timeless traditional appetizer is made only with local vegetables and 100% Italian ingredients. Once, it was prepared by the Piedmontese peasant families and today this recipe is still appreciated, thanks to the flavor of fresh vegetables that goes exceptionally well with sweet and sour tomato sauce.
This olive pulp is obtained from our Taggiasca olives in brine; the fruits are separated from the kernel and the pulp is ground, the final addition of extra virgin taggiasca olive oil makes it soft and creamy.
Tropea red onion fillets are ideal as an appetizer or side dish to main courses and for the filling of delicious canapés. Suitable for the preparation of rustic cakes and excellent on pizzas.
This paté of dried tomatoes is a real explosion of taste for appetizers, canapés, bruschetta.
A typical product of the Piedmontese culinary tradition obtained by combining grape must with seasonal fruit such as apples, quinces, peaches or figs. The liquid must and fruit are cooked and made to thicken to get the classic consistency of a jam.