The dressing based on extra virgin olive oil and lemon obtained by simultaneously pressing olives and lemon. In doing so, the essential oils of the lemon and its taste merge directly with the oil. It enriches any preparation that requires lemon.

The condiment based on extra virgin olive oil and bergamot obtained by the simultaneous milling of olives and bergamot. In doing so, the essential oils of the lemon and its taste blend directly with the oil. The bergamot flavored is a kitchen accessory that no lover of the same can ignore. You have to taste it and grasp its wide citrus nuances. It can be used in delicate dishes such as edible flower salads, as well as in dishes with a more decisive character such as fried fish.

The dressing made from extra virgin olive oil and chili, obtained through the infusion process of chili in the olive oil. This process combines the typical spiciness of the vegetable with the more delicate taste of the oil. Excellent in every dish of traditional Italian cuisine.

The spicy vegetable paté is ideal for enriching appetizers and canapés or filling delicious voulevants. Its playful and balanced spiciness gives a pinch of panache to every dish.

Certified by CSQA and compliant with the IGP specification, it is a high quality vinegar, with a brown color, a fresh scent and a sweetly acidic taste.

From the rhubarb leaves, precisely from the central red ribs, of this herbaceous plain that reached Europe thanks to the Marco Polo, we obtain an excellent jam for the preparation of desserts and especially of crepes.

Format: 200gr

Handmade and pickled cauliflower. The delicate flavor of cauliflower is maximized in this simple preparation. Excellent accompaniment for an aperitif or ideal to enrich an appetizer

Selected courgettes, processed by hand and preserved in oil. They are a splendid accompaniment for an aperitif or ideal for enriching an appetizer

The product is obtained with fresh, healthy and ripe tomatoes, grown on the farm and harvested by hand. The tomatoes are carefully washed, cut into slices (keeping the skin on), placed in glass jars and placed in a "bath-marie" for conservation.