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.
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.
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
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.
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.
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.
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.
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.