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.
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.
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.
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.