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

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

Its unique sweetness, inimitable crispness and versatility, make Tropea red onion, which obtained the IGP certification in 2008

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

The delicate grilled onions are marinated natural, without oil, to preserve all the flavor to the softness.

Prepared in agrodolce, with balsamic vinegar of Modena IGP and mustard grains, with a pinch of sugar, to give it that note of agrodolce

A Naples and Campania “friarielli”, in Rome “broccoletti”, in Tuscany “rapini” and in Puglia, “cime di rapa”.

Selected vegetables and a pinch of chili to make the taste even more lively to this spicy sauce.

An alternative contour to classic contours, which is delicious and versatile.

The vinegar peppers are your ace in the sleeve for when you have special guests and you want to surprise them

Cardetti artichokes (first fruit of the plant) with the stem, peeled, boiled in water and vinegar, seasoned with salt and pepper, bay and preserved in olive oil.

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

Chop of fine porcino mushroom, selected for large size and prepared with an appetizing dressing, manually.

zucchini are easily digestible vegetables rich in vitamins.

One of the typical Apulian appetizers are grilled peppers, peeled and cut into fillets.

Red beets (red mustards) are cooked, peeled and cut into wavy slices.