Large fleshy olives, aromatized in brine to bring a triumph of flavour to sauces and dips. Also perfect to be eaten alone.

Product obtained by aging fermented apple cider, to produce a vinegar that is more delicate than wine vinegar. Aromatic and versatile, it is ideal for salads, to accompany fresh cheese.

This pepper ratatouille, made according to the classic recipe, originates from traditional Italian cuisine. To be enjoyed warm on bruschetta bread or used with first and second courses.

Selected champignons mushrooms and black truffle sauce. Thanks to the particular creamy and homogeneous texture, it’s perfect for sandwiches, bruschetta and crostini preparations, into the sac a poche as well for pastry savory gourmet.

The secret of these tomatoes lies in the fact that being halved their natural freshness is left intact as if they had just been picked. They are slightly dried leaving the product as if it were fresh. Ideal with soft cheeses and second courses.

Exquisite porcini mushrooms cut into slices and portions, fried with a little oil and then sprinkled with herbs. Ideal for first and second courses as side dishes or toppings on bruschetta bread or pizzas.

Small artichoke quarters of Italian origin, well calibrated with regular sized quarters. First they are scrupulously cleaned and the outer leaves are removed as well as a part of the stem then the artichokes are cut into four quarters. They are seasoned with olive oil, garlic parsley and basil before being preserved in sunflower seed oil. They can be served as delicious side dishes or used to garnish focaccia bread and savoury flans.

These olives come from the area south of the Peloponnese which is a traditional olive growing area. These medium sized olives have a characteristic long shape and they are fleshy and juicy. To help them to ripen quicker a little cut is made in them. Ideal as an appetizer, with a selection of cheeses or in delicious salads.