The freshness of tomato combined with the delicate scent of basil. A simple, genuine and light recipe, which marries the creativity of Mediterranean cuisine.
Red and yellow peppers, grilled from fresh and finely chopped, ready for prepare tasty sandwiches or for accompany foods with character, such as roasted or braised. They are grilled fresh and processed in a short time, to preserve the flavor and properties organoleptic characteristics of the product.
Exquisite artichoke cream, defoliated in the production area and packaged according to the traditional Ligurian recipe. Excellent as a sauce for boiled meats, for accompany the roast beef, eggs hard-boiled, or simply spread on bread.
We only use borettane onions freshly grilled, cultivated and worked in Italy. A morsel delicious, to be served with croutons of bread and cold cuts: the appetizer will have a well-deserved success.
Italian datterini tomatoes, harvested at the right degree of ripeness, processed as soon as they are picked and preserved in their natural juice. In eco-friendly recyclable tin
Tasty cream of Italian asparagus, which preserves all the taste of fresh asparagus to savor everything the year for a quick aperitif or a tasty first course.
Crunchy, sweet and tasty, the sweet and sour "borettane" onions they are ideal to accompany cold cuts and cheeses. They are processed since fresh and blanched in second vinegar the traditional Parmesan recipe.
the smell of mushrooms hardly collected, combined with a strong flavor of the truffle: a ready-made sauce for season your first courses. Choose it to prepare elaborate recipes or to complete a cold dish a base of spelled and vegetables.
From Liguria to Puglia the chickpea, a high-value legume nutritionally but easily digestible, it is often present in traditional recipes: from chickpea soup with mushrooms with marinara chickpeas and, for those who love to try their hand at foreign cuisine, I'm from discover the dishes Argentine or Mexican a base of boiled chickpeas, perfect also for the...
Tasty on croutons or with breadsticks, green olive paté transforms the cold buffet or the aperitif in lively tasting moment. Perfect with refined salmon smoked or with popular anchovies in brine.
Cannellini beans constitute a food complete and genuine. Their delicate flavor and the right degree of doneness there make a great base of Tuscan cuisine and of center of Italy. Excellent in salads or on bruschetta.
Are you preparing the basket for a picnic? Don't forget to bring a jar of mushroom, appetizing appetizer prepared with soft sautéed champignons with parsley, garlic and chilli.
The intense and aromatic flavor of black olives, for connoisseurs of Mediterranean cuisine. The black olive paté, preserved in olive oil with garlic, chilli and aromatic herbs, quickly seasoned a plate of penne, but he prefers the Apulian friselle.
The borlotti make up a complete food e to greet. Traditionally used in soups, soups and in creams, they are very tasty with onion di Tropea, greedy in pilaf rice with bacon and sausages, original in the maltagliati, with lobster and basil, in one Marche recipe.
Seasonal chillies processed by fresh, cut into rings and preservatives in oil, without dyes and preservatives. Always keep in the pantry to give flavor to all recipes.
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