Cream of GREEN OLIVE

Obtained from the processing of olives Termite di Bitetto, Bella di Cerignola or olives from Avetrana. Processing period: September – October. Spreadable product. Excellent on bread croutons and cold cuts such as raw ham and feline salami. Ideal as an aperitif.

Cream of BLACK OLIVE

Obtained by processing Leccino/Tondino olives in full maturation. Processing period: late September – October – November. Spreadable product. Excellent on bread croutons and semi-matured cheeses.

GREEN PESTO SAUCE

Obtained from a combination of basil, pecorino cheese, pine nuts and seasonal herbs. Spreadable product. Excellent as a condiment for first courses.

SUNDRIED TOMATOES in extra virgin olive oil

Obtained by drying San Marzano tomatoes. Processing period: July – August. Excellent to serve as appetizer and aperitif.

Cream of SUNDRIED TOMATOES

Obtained by processing dried tomatoes with the addition of spices. Spreadable product. Ideal as a condiment on bread croutons and friselle.

Bruschetta topping with DRIED TOMATOES

Obtained by crushing the dried tomatoes. Used as a condiment on pasta and for the preparation of appetizers and aperitifs.

Bruschetta topping ai ARTICHOKES

Obtained by grinding artichokes to make the product grainier and, therefore, easy to use on bruschettas and friselle. Excellent garnish for first courses.

PEPERONCINO JAM

Obtained with the processing of fresh chili peppers, in sweet and sour. Taste, initially sweet but with a spicy aftertaste. Particularly suitable with semi-matured cheeses.

Cream of ASPARAGUS

Obtained by processing cultivated asparagus. Excellent as a condiment for first courses.