A blend of freshly harvested artichokes, extra virgin olive oil and wine vinegar. A perfect accompaniment to pasta or spread for bruschetta.

Premium quality whole artichokes with long stems preserved in Olive Oil.

Nocellara Etnea green olives, extra virgin olive oil Gran Cru Nocellara Etnea, parsley, mint, Hyblaean oregano, chilli, Hyblaean wild fennel, red garlic from Nubia, vinegar, Trapani sea salt.

Caper berries are the fruit of the caper bushes from the Aeolian Island of Salina. Hand gathered and preserved in Sicilian sea salt.

These spicy cherry peppers (Ciraselli Spiritosi) are stuffed with a mix of cardoncelli mushrooms, capers and parsley, then preserved in extra virgin olive oil and a splash of wine vinegar.

Premium quality whole artichokes with long stems preserved in Olive Oil.

Pitted Ligurian Taggiasche olives in extra virgin olive oil

Young, ripe and tender artichokes are harvested and quickly processed to preserve their freshness, then stuffed with sweet and intense sundried tomatoes. Masseria Mirogallo exclusively use the local

Premium quality quartered artichokes that have been charcoal grilled and preserved in Olive Oil.

Fresh basil, parsley and capers are blended with extra virgin olive oil and wine vinegar. Serve as an accompaniment to steak or roast meat, or atop boiled potatoes or grilled vegetables.

These CIRASELLI SPIRITOSI hot cherry peppers are picked at the peak of ripeness. Sweet and slightly piquant, these Ciraselli Spiritosi peppers are great sliced and added to meats, served with

Whole roasted, lightly salted broad beans from Puglia

Lampascioni are a delicacy of Puglia and Basilicata. Although translated to "wild onions" in English, lampascioni are actually flower bulbs of a wild blue hyacinth. They are aromatic and have a

Sweet Sicilian tomatoes are partially sun dried, to concentrate their flavour, but also to leave behind a bit of the juiciness and vitality of a fresh tomato. Preserved in Sicilian extra virgin olive

Heirloom varieties of zucchini are harvested by hand, cut into strips and dried in the sun. They are then blended with a combination of extra virgin olive oil, oregano, vinegar and chilli peppers for

Fried dried peppers snack. Peperoni Senise IGP -- A specialty of the Basilicata region: Sweet, mild peppers are strung on wreaths, dried in the sun, then fried in extra virgin olive oil and seasoned