Buy antipasti in premium quality

Fermented organic green olives with stone from Buccheri, Sicily

Our green Tonda Iblea olives thrive in the sun-drenched hills of Monti Iblei in Buccheri, a picturesque village in Sicily. These fruity olives are a masterpiece of Sicilian agricultural art. Each olive is carefully picked by hand so as not to bruise it. The fermentation process then begins in our small, family-run manufactory, transforming the olives into a culinary jewel.

Over several months, the olives ferment in a natural brine, developing their characteristic and slightly acidic flavor. This method, which has been handed down for generations, gives the olives their typical texture - firm, yet tender to the bite. Before eating, rinse with cold water to desalt the aperitif olive.

Hand-cut organic peperoncini marinated in olive oil from Naples

Our hand-cut organic peperoncini pickled in olive oil come from a small manufactory in Naples that is dedicated to the traditional art of chili processing. From sowing the seeds to harvesting and processing the chilli peppers, every step is carefully carried out by hand. This attention to detail is reflected in the quality of our chillies, which are preserved in the finest olive oil.

The aroma of the peperoncino calabrese, embedded in our high-quality extra virgin olive oil, creates a balanced blend of smoky and fiery-fruity notes, complemented by subtle earthy accents. The initial fruity sweetness of the chilli gives way to a pleasant, lasting spiciness, which is ideally complemented by the full-bodied, aromatic olive oil. This combination of the delicate yet biting consistency of the chilli and the smooth, flowing texture of the oil offers a spicy, complex experience for gourmets.

Organic artichoke hearts from Salerno

The artichoke hearts are harvested by hand and processed into tender hearts in an elaborate process. After harvesting, they are soaked in lemon water and gently cooked in a mixture of water and white wine vinegar before being laid out to dry. Finally, they are marinated in first-class extra virgin olive oil.

Our organic artichoke hearts from Salerno are characterized by their juicy texture and distinctive flavour, which offers a perfect balance between sweetness and nuttiness. They leave a gentle bitterness on the tongue that blends harmoniously with the sweetness and acidity. These artichoke hearts are not only a treat for the palate, but also an expression of the rich agricultural tradition of southern Italy.

Organic capers from Salina, Sicily

They rest in sea salt for 90 days, allowing them to ferment and develop their unmistakable tart and sour taste. This process, which transforms the capers into a culinary treasure, is a testament to Sicilian tradition and passion for high-quality food. Preserved in airtight jars, our organic capers remain a delight for gourmets for up to two years. Before eating, the capers should be desalted in a water bath for several hours.

Candied capers from Salina, Sicily

After the capers have been fermented and desalted, the candying process begins. They are gently cooked in a mixture of Malvasia wine and sugar until they turn into small, dark pearls. This process, which requires patience and precision, gives the capers a sweetness that makes them an exquisite, aromatic addition to salmon, cheese and desserts.

Caper leaves from Salina, Sicily

Also the caper leaves from Salina are a delicacy in their own right. Harvested in the early hours of the morning, they are carefully selected and fermented in a complex process. This process gives the leaves a unique taste - tart, salty, spicy and with a slight hint of lemon.

The fermentation process gives the caper leaves a deeper, umami flavor that makes them an exciting ingredient in creative cuisine. Whether in antipasti, on ciabatta sandwiches or in southern Italian
pasta dishes, these leaves are an enrichment for any dish.

Organic semi-dried cherry tomatoes from Ragusa, Sicily

Our semi-dried organic cherry tomatoes come from Pachino, a region known for its sun-ripened, aromatic cherry tomatoes. In the summer months of July and August, these tomatoes are carefully harvested by hand to preserve their quality and freshness. Harvesting is followed by a careful cleaning process in an ice bath, followed by the careful halving of each individual tomato. Sprinkling them with coarse sea salt from Trapani and then drying them under the hot Sicilian sun for around 36 hours is a process that transforms the tomatoes into a delicacy.

This process concentrates the natural sweetness of the tomatoes while they retain their juicy texture. In our manufactory, the semi-dried tomatoes are then refined with fresh basil, extra virgin olive oil and a pinch of salt. Carefully filled into jars and gently pasteurized, we guarantee the shelf life of this delicious tomato delicacy.

Caponata: the sweet and sour vegetable dish from the mountains of Nebrodi, Sicily

The caponata is refined with a selection of the finest ingredients such as capers, olives, pine nuts and raisins. The culmination of the cooking process is the caramelization of sugar in the center of the pan, followed by deglazing with wine vinegar to achieve the characteristic sweet and sour taste. This warm, aromatic caponata is then filled into jars by hand and finished with high-quality extra virgin olive oil.