Pickles and sottolio

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.

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.

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.

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.

Courgettes in oil, with their unmistakable color and appetizing flavor, can be served as an aperitif, appetizer or side dish. This product is handmade in our laboratories and does not contain preservatives.

After being harvested, the eggplants are immediately processed manually in our laboratory. We do not to add any preservatives: as grandmother taught, oil and salt help keep the products fresh.

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.

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

This product is perfect to bring to the table the flavors of summer vegetables all year round. To be enjoyed as an aperitif, appetizer or fresh side dish, the peppers in oil go perfectly with ingredients such as anchovies, tuna or capers. 

This onions in oil are a tasty and excellent to use in aperitifs, appetizers, salads and canapés.

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.