Our pantry

A natural, precious salt, suitable for every cooking preparation.

Once, the 'Giardiniera' was a storage method for part of the vegetables produced in the summer months, in order to consume them during the winter: the philosophy of "nothing is wasted". Today, with the same philosophy, we propose this delicious Piedmontese appetizer with farm-to-table vegetables, consisting of seven sweet and sour vegetables.

The green olive pâté is obtained by mixing excellent table olives with extra virgin olive oil, then enriched with the addition of capers. Ideal to spread on bruschetta or to accompany meat main courses.

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.

Tomato cream is obtained by mixing dried tomatoes with extra virgin olive oil. Ideal to spread on bruschetta or to accompany meat main courses.

Typically prepared in the summer months, this homemade preserve is one of the most versatile in the kitchen: excellent for giving flavor and spiciness to first courses, appetizers and bruschetta

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. 

If you are looking for a delicious recipe for an appetizer or aperitif, the bruschetta of eggplant and peppers is an irresistible dish. The vegetables come from the farm's garden and are processed immediately after harvesting.

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.