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.
€5.00 - €11.00
This paté of dried tomatoes is a real explosion of taste for appetizers, canapés, bruschetta.
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.
The brined pulp of our Taggiasca olives is ground very coarsely and it is enriched with the addition of extra virgin taggiasca olive oil. The result is a battuto of olives that enhances the scent and the delicacy of the fruits and the sweetness of the oil.
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.
Homemade artichokes in oil are one of the most typical preserves of Mediterranean cuisine and their uses are countless. Our artichokes belong to the Piedmontese variety commonly called Sorì, and known for the lack of thorns and their delicate flavor.
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.
Wild boar ragout in a jar of 210g, flavored with red wine, tomato, celery, carrots and onions.
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.
The flavor meeting between Piedmont and Calabria can create delicious combinations! We offer our dried tomatoes in oil: perfect as an appetizer (served on croutons) or to make your sauces more tasty and rich.
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.