Cloves of garlic marinated in sunflower seed oil, wine vinegar and aromatic herbs. This process give the product a light delicate flavour which makes it particularly easy to digest. Ideal for an aperitif or in any delicately flavoured savoury dish.

Stuzzicanti spiedini di verdure a base di cetrioli, cipolline, peperoni, olive e peperoncini. Multicolorati e coreografici, sono ideali in abbinamento a selezioni di formaggi e salumi, negli antipasti e per guarnire buffet.

Neapolitan speciality obtained from the inflorescence of broccoli, cooked straight after picking in sunflower seed oil and flavoured with a hint of garlic and chili pepper as tradition requires. This product is exceptional as a pizza topping as it does not dampen the dough. It maintains its colour or texture during cooking and blends perfectly with other ingredients commonly used for toppings, like sausages and ham. It is perfect on focaccias and as sandwich fillings.

Broccoli friarielli carefully selected, from high quality Italian raw material. Cooked following the traditional Neapolitan recipe with sunflower oil, garlic and a pinch of chili, they are perfect for filling pizzas, bruschetta and sandwiches. Also excellent as a condiment for first courses, in particular orecchiete and short pasta.

Chopped and crunchy chicory tips, processed and seasoned with oil, vinegar, garlic, anchovies, capers and mint. Ideal to accompany red meats, cold cuts and to garnish gourmet pizzas.

This product is made by using only ripe chicory leaves cultivated in Italy. To add flavour garlic and chili peppers are added to the chicory with a drop of extra virgin olive oil. Ideal as a tasty side dish which goes hand in hand with meat and game dishes. A precious ingredient for garnishing pizzas and savoury pies.

This product consists of tender leaves of Indivia cultivated in Italy, which are thoroughly washed and dressed with oil and seasoned with salt, chili pepper and garlic. The leaves are crunchy slightly bitter and ready to use. They blend very well with a variety of meats and can be used in soups and as a topping on focaccias, pizzas and in sandwiches.

Red cabbage is a delicate vegetable, in this variant is enhanced by a fine cut and slow cooking with the only addition of sugar and salt. A little vinegar gives sweet and sour notes. This is perfect in creation of appetizers, as a side dish to main courses of meat but also fish, and in the filling of delicious sandwiches.