Delicatessen

The black truffle butter will add a fine and delicate touch to your pasta dishes, in broth or on meat. It is also very popular on small sandwiches as a starter.

Saffron is one of the most widely used spices in cooking. Of the saffron plant, only the stigmas are used, which must be left to infuse for 40-60 minutes before use. Saffron has several therapeutic properties, first of all that of combating stress and inducing a good mood. Its use is indicated for respiratory problems, gastritis, stomach ulcers, aids digestion and has an anti-fermentative action in the intestines. It has detoxifying and anti-inflammatory properties and has always been considered a natural aphrodisiac. Thanks to its high antioxidant content, it improves body functions, memory and learning.

Couscous with beetroot, with its pleasant colour and taste, is a perfect ally for our body as it is a source of fibre and minerals such as sodium and potassium. This couscous is made from 100% Italian durum wheat flour.

Package of 400 gr

Suggestions for use: Couscous is very versatile in cooking. It can be used in both hot and cold dishes, accompanied by vegetables, meat or fish.

One of the main characteristics of long narrow pasta is its ability to adapt perfectly to any type of accompaniment. Meat sauces, fish, vegetables, cheeses and various vegetables are always able to exalt the taste and offer surprising aromas and flavours.

Prune jam made only with local prunes is ideal for preparing desserts and to accompany fresh cheeses.

The freshly harvested local aubergines are processed by hand. They are macerated in white wine vinegar, seasoned and then jarred and preserved in quality extra virgin olive oil.

Suggested use: as a starter with cold meats and aged cheeses or as a condiment for a pasta dish.

Made with fresh organic wild chicory and dandelion from the region. Harvested, processed, blanched and homogenised with high quality olive oil. Seasoned with local herbs, it is then jarred without preservatives.

Suggestions for use: ideal on toast, rice cakes, rusks or as a seasoning for smoked fish and pasta dishes.

This cream can be enjoyed on toasted bread or bruschetta, but also with an omelette, pasta or lasagne (asparagus and mozzarella). You can also use it to season cold vegetables.

90 g

Mixed-calibre capers with added sea salt. Strictly hand-picked. With a velvety, well-balanced flavour and characteristic herbaceous notes, they have a fleshy flesh and a dark green colour with violet-pink hues typical of volcanic islands. This product is extremely flexible. It can be used for salads, as a garnish for fish and meat dishes or to enrich various dishes. They should be desalted before use or used as a substitute for salt itself.

Frisella is a tarallo baked in the oven, cut in half horizontally and made toast again in the oven. To taste it, it is bathed in cold water for a time that depends on the individual taste and consistency of the cooked pasta. Then it is seasoned with fresh tomato, oregano, salt and a drizzle of extra virgin olive oil. As a variant it can also be used as a base for vegetable stews and legume or fish soups. Originally, friselle were consumed by Phoenician navigators as travel bread, softened with sea water and flavored with olive oil. The frisella was in fact a travel bread whose conservation period was much longer than that of bread.

The spaghettone made from durum wheat semolina of the Saragolla* variety is bronze-stretched and dried at a low temperature to preserve its nutritional qualities. The stone moulding process allows to respect the characteristics of the grain and to obtain more nutritious flours that retain all the nutrients (vitamins, essential oils, enzymes and mineral salts).

The "conchiglie" are a delicate and elegant format that collects the creamy sauce like the lid of a treasure chest. The wide cavity retains the flavours of the sauces and brings them to the palate with all their intensity.

Handmade with fresh local garlic sprouts, seasoned with local herbs and jarred with quality olive oil.

Suggestions for use: ideal on toast, rice cakes, rusks or as a seasoning for omelettes.

Lightly spiced cream with black truffle and extra virgin olive oil. Try this delicate cream with a hint of spice on toasted bread, bruschetta or an omelette. To enjoy "Piccantella" in a different way, you can also enjoy it as a pesto in pasta dishes or as an accompaniment to meat.

90 gr

Fennel tarallini made with organic Aleppo mix wheat flour (wholemeal) are a tasty snack ideal as a snack break and aperitif. Tiny in shape, they can be eaten in one bite without crumbs!

"Tubetti" are very suitable to accompany legumes and vegetable-based dressings.

The 'sedanini' take their name from the 'grooved' appearance resembling celery sticks.

The topinambur production of the small family farm Delicatessence is partly processed to preserve them in extra virgin olive oil. This rather unusual sub-oil is characterised by a surprising taste and a slight crunch. To be enjoyed on bruschetta, as an accompaniment to cold cuts and cheese platters or with meat dishes.

300 g

This cream is to be enjoyed on toast or bruschetta but also with omelette, pasta or lasagna (artichokes and mozzarella). You can also use it as seasoning in cold dishes made of seasonal vegetables.

90 gr

monocultivar obtained from Peranzana olives, one of the most representative cultivars of the entire Italian territory. Originally from the upper Daunia, the first plants date back to 1200 by the Angevins, then reigning over the territory. The resulting oil is a very delicate medium fruity, with herbaceous and fresh almond notes and bitter and spicy balanced.