Crisp and tasteful vegetables au naturel without added oil...
Tomatoes from the Piacenza district, the best in Italy, refined and restricted in a firm sauce, minced basil.
As above but chopped in cubes.
Giant green olives
The biggest, plump and tasty olives, in water and salt.
Black Riviera olives
Typical with their unique taste, in water and salt.
Filled olives with chili pepper
Big, plump, pleasantly spicy, perfect with aperitifs.
Sweet and sour peppers
A classic, here only the biggest “Cuneo” variety are used.
Giardiniera of the old tradition
With seasonal fresh vegetables, it goes well with cold cuts starters, or seasoned with some oil.
Basil tomato pulp “organic”
With the fragrance of fresh tomatoes and basil, sweet taste with organic ingredients.
Fresh tomato pulp au naturel, without added salt.
Crisp and tasteful vegetables au naturel without added oil, to make a delicious rice salad or a fresh, tasteful dish in a few minutes.
With red, ripe tomatoes, sweet and sour, it goes well with French fries. A delicacy also for children.
Green sauce with fresh parsley and peppers, typical specialty from Piedmont, it goes well with boiled meat, mixed fried fish, and fresh cheese.
BAGNET RUS DU DIAU
Spicy red sauce, appetizing, it goes well with French fries, boiled or grilled meat.
It goes well with meat carpaccio, cheese and pasta.
Porcini mushroom cream
Made with 80% of perfumed “Boletus edulis” Mushroom, perfect for canapé, pasta, vol au vent, crepes.
From the tradition of Piedmont, with Italian garlic and anchovies; it is served hot with raw vegetables (cardoon, cabbage, red turnip, peppers etc…)
To spread on bread but also to season pasta: it is made of chopped tomatoes, garlic, extra virgin olive oil, oregano.
As above adding pitted olive from the Riviera.
In 2 sizes, perfect with seasoned cheese such as: toma, raschera, castelmagno, teston, pecorino.
Perfect with seasoned cheese such as: toma , raschera, castelmagno, teston, pecorino.
From Moscato grape juice and fruit, it goes well with cheese, polenta, fried food, ice-creams.
Is a vinegar from Moscato grape must cooked at low flame, it goes well with carpaccio, salads, marinated food, fruit salad.
Traditional Barbera and Cortese wine vinegar dressing.
Tomato, anchovies, caper, oregano. A ready sauce to season pizza, canapé, stewed vegetables, pasta. It is easy and useful.
Sauce prepared with the perfumed truffle (Tuber Aestivum): it is good to season pasta and risotto, and it goes well with filled fresh pasta or to fill roasted meat.
With artichokes and tuna, fresh, appetizing and perfumed, to spread on bread or with all types of vegetables.
A mix of aromatic herbs and salt, to flavour all dishes (roasted meat, steak, soups, marinated meat, in place if salt), a stock cube.
Extra virgin olive oil with the perfumed and unique taste of truffle: for that special occasion!
It is also called “antipasto from Piedmont”, it is also good with tuna fish and hard-boiled eggs.
Bon apetit antipasto
A more complete version of the above, with 30% tuna fish.
South coast antipasto
Little artichokes, dried tomatoes, capers, oregano, olives, peppers, extra virgin olive oil: all Mediterranean flavors.
Peppers with herbs
Made like peppers but a little bit more spicy.
Aubergines with herbs
The preparation is similar to the above but it is a bit more spicy.
Little onions in oil with peppers
Fresh onions from the “Borettana” variety with pink pepper and extra virgin olive oil.
LITTLE ARTICHOKES IN EXTRA VIRGIN OLIVE OIL
Tender, crisp, a classic among Italian starters.
Selected among the biggest and ripest “San Marzano” tomatoes, dried in the sun, placed in jars with oil and salt.
Little peppers from Piedmont without the core and filled with tuna fish, all handmade. Very tasty!
As above they are filled with an anchovy and a pitted olive.
“Alla boscaiola” porcini mushrooms
Very appetizing: chopped porcini mushrooms, seasoned with a mince of garlic, parsley and olive oil.
Chopped testa nera porcini mushrooms
Good, crisp mushrooms for important occasions.
Anchovies in oil, “al verde”, with chili peppers, with truffle
Four versions to taste these tasty fillets of anchovies: put in salt for several months, then they are cleaned, filleted by hand, replaced in olive oil, herbs and spices. They are always ready to be used, they are from the most historic fish recipes.
Tuna fish in oil
The best quality and tasty tuna fish from a whole slice.
Robiola with pepper
Typical cheese from Langhe, produced with cow’s milk, it is aged, chopped into cubes and put into jars with olive oil and aromatic herbs. It goes well with aperitifs, starters and is fantastic at the end of a lunch.
Robiola with truffle
As above with the truffle (Tuber Aestivum) which makes it particularly tasty.
Robiola Alba with aromatic herbs
The ingredients are 180 gr robiola cheese chopped in cubes conserved with good olive oil and aromatic herbs.
The King of starters, with artichoke and tuna fish.
Artichokes in oil
Half cut artichokes in extra virgin olive oil, delicate taste, a classic among starters.
Filled peppers with an anchovy and a caper
A rolled anchovy with a central caper.
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