Produced from the tenderest leaves of the carefully selected and washed bead, seasoned with oil, garlic and a pinch of chili.

The “Melanzane in oil cut to fillet” are suitable for hot, cold, tartine and/or aperitifs.

The red onions of Tropea,famous for their sweetness and numerous beneficial properties

From the characteristic bitter taste, chicory was used since the Napoleonic era where the root was used as a coffee surrogate.

The spicy stuffed peppers are a traditional agri-food product of Calabria, consisting of spicy cherry peppers filled with tuna, with the addition of a cappero, and preserved under oil.

From the Italian gastronomic tradition comes this pepper, made according to the classic recipe.

The summer black truffle preserved in slices in olive oil keeps intact its characteristic aroma.

Agrodolce cucumber is a typical food of the Nordic countries. The success achieved is to be sought in the attention paid to the product.

Cipolle marinated in sunflower seed oil and spices, whose taste is enriched and enhanced by grilling.

The slippers are small in size and, with a typical yellow color, have a delicate taste.

Champignons mushrooms cut into slices, natural, without starch.

Great with semi-seasoned cheeses. Ideal for bruschetta and toast.

zucchini are easily digestible vegetables rich in vitamins.

Excellent with grass cheeses as masonry and for the preparation of bruschette.

Embracing and original taste, for gourmet, to propose in a happy hour at home with friends or in a two night, as a wanted appetizer.

Small sweet and elongated peppers, typical of South Italy, unmistakable for consistency and taste enriched by grilling.