Whole black head Porcini mushrooms in oil

Artichoke hearts with garlic and parsley in olive oil

This sweet and sour preparation is very rich and tasty because it collects all the goodness and aromas of the vegetables.

Antipasto Ricco with artichokes, chiodino mushrooms, sweet peppers and pitted olives in olive oil

Crispy, gentle, fresh and sweet and sour pickled vegetable Giardiniera, ready to taste as a side dish, matched with wine and suitable for tasting all year round.

Fresh onions in extra virgin olive oil.

Net weight: 200 g

This well-balanced sauce is made with cauliflower, carrot, sweet pepper, fennel and onion, turnip and red chard, with ginger and a touch of fresh chilli.
It's ideal with white meats, cooked sausages and cotechino and goes well with gourmet sandwiches and burgers.

These sliced white head Porcini mushrooms are perfect for your starters, or served with Parma salami or tasty side dishes.

Fresh onions in balsamic vinegar.

Chiodini mushrooms in olive oil, for appetisers or to accompany grilled meats.

Sun-dried tomatoes in olive oil with aromatic herbs.

These sliced black head Porcini mushrooms in oil are perfect for your starters, or served with Parma salami or tasty side dishes.

Net weight: 200 gr

The vegetable sauce is a rustic vegetable puree with celery, white onion and purple onion, gently cooked in oil.
Try it with boiled meats, grilled pork, cooked cold cuts, sandwiches and appetizers.

These whole white head Porcini mushrooms in oil in 200 g are perfect for your starters, or served with Parma salami or tasty side dishes.

A rustic vegetable sauce, enriched with parsley and the flavour of green celery. Excellent with boiled beef, eggs and anchovies, also good with boiled potatoes, soft-rind cheeses, robiola or fresh goat's cheese.

Gourmet Giardiniera with onion and celery, contains hand-cut vegetables, cooked separately and pickled in sweet and sour for 10 days before being preserved in olive oil. Great with meat and fish dishes, but even better with traditional cheeses and salamis.

Artichoke hearts with garlic and parsley in olive oil