Fassona steak with capperones

A dish as simple as it is tasty. 

Fassona beef accompanied by capers with Belotti stalks. 

"Via Vai" Spaghetti

The collaboration with chef Stefano Fagioli of Trattoria Via Vai resulted in a unique recipe with a Mediterranean flavour.

Spaghettone pasta is sautéed with sardines, chopped sun-dried tomatoes and capers and garnished with chopped red chilli peppers and a sprinkling of garlic-flavoured breadcrumbs. 

Bruschetta with cherry tomatoes and garlic

Fresh bruschetta with yellow cherry tomatoes and a light grating of Belotti garlic in oil

Capers, the differences

Do you know the difference between Lilliput capers and Mezzanella capers?

We'll explain it to you!

• Lilliput salt capers: the most fragrant type of capers, perfect for every occasion! Nuggets of flavour to add to any of your dishes, small and crunchy. Calibre 7/8
• Salted capers Mezzanella: these are the softest and most delicate type of capers. Being larger in size, they retain their tenderness. Calibre 9/10. Perfect for adding a note of flavour to your recipes!

Cooked garlic does NOT disturb breath

Did you know that our garlic is breath-friendly?

For the preparation of our garlic in oil we only use fresh, not dried cloves, cook them and then preserve them in oil and spices.

This makes for a tasty product, but without the strong garlic taste that lingers in the mouth after consumption.

You can try two types:

1. CHILLY WHOLE GARLIC

A tender clove wrapped in spicy chilli pepper.

Excellent for spicy aperitifs accompanied by a glass of passito

1. WHOLE GARLIC FLAVOURED

Tender cloves accompanied by parsley and herbs

Excellent for light and tasty aperitifs or appetisers.

The benefits of onions