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.
The section of the artichoke allows us to see all the layers of this magnificent product, from the tender heart to the crunchy leaves, so that we can fully taste and understand the quality!
Crispy on the outside and with a tender heart, they represent the true taste of fresh artichokes!
Tender artichoke segments flavoured with parsley and garlic.
Small artichokes are the last fruit on the plant. They are harvested at the end of the season and their small size is a concentrate of tenderness and taste!
The section of the artichoke allows us to see all the layers of this magnificent product, from the tender heart to the crunchy leaves, so that we can fully taste and understand the quality!
Crispy on the outside and with a tender heart, they represent the true taste of fresh artichokes!
Artichoke bottoms and leaves, perfect for adding a touch of flavour to your dishes!
Tender cut artichokes flavoured with garlic and parsley.
Crispy on the outside and with a tender heart, they represent the true taste of fresh artichokes!
The section of the artichoke allows us to see all the layers of this magnificent product, from the tender heart to the crunchy leaves, so that we can fully taste and understand the quality!
Crispy on the outside and with a tender heart, they represent the true taste of fresh artichokes!
The section of the artichoke allows us to see all the layers of this magnificent product, from the tender heart to the crunchy leaves, so that we can fully taste and understand the quality!
The section of the artichoke allows us to see all the layers of this magnificent product, from the tender heart to the crunchy leaves, so that we can fully taste and understand the quality!
Tender cut artichokes flavoured with garlic and parsley.
The first fruit of the artichoke plant.
As it is still small and tender, it can be eaten whole, from the heart to the stalk!
Small artichokes are the last fruit on the plant. They are harvested at the end of the season and their small size is a concentrate of tenderness and taste!
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