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.

Whole medium sized long olives of the Hojiblanca variety. They are long in shape and they have an intense green colour. They are naturally pulpy and crunchy making them ideal for an aperitif or with a mouth watering snack for bu ets.

Nine prime quality selected vegetables: red and yellow peppers, carrots, green olives, capers, black olives, cucumber, cauliflower, meadow mushrooms and onions preserved in sunflower oil and wine vinegar make this mix exciting and tasty. It is ready to use and ideal in rice salads and with second courses.

These spinach leaves are selected from the best varieties of spinach. They are picked and washed thoroughly and quickly preserved not to lose their natural flavour. The leaves are tender and whole; ideal to accompany meat and fish dishes as well as for filling savoury pies and pasta dishes like spinach and cheese lasagne.