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.
Hot chillies from which the stalk is removed by hand, beaten and covered with a drizzle of olive oil.
Excellent on a bruschetta as an aperitif or to accompany your grilled food.
Once caught, anchovies are filleted and preserved in oil.
Perfect for cooking or on bruschetta.
Hand-pitted cherry peppers cfilled with a fine tuna filling.
Delicious artichokes cut in half and flavoured with parsley and garlic.
‘Alla Villanella’ is a recipe studied and perfected over the years by the Belotti family, with which the founders wanted to give a stronger and more appetising flavour to the vegetables stored in the jar. Excellent as a side dish for meat plates.
Pairing them with a board of freshly sliced ham is another way to enjoy the fresh, delicate taste of our artichokes.
Once caught, anchovies are filleted and preserved in oil.
Perfect for cooking or on bruschetta.
The most fragrant type of capers, those in vinegar are ideal for adding an extra touch to cold dishes, bruschette and sauces.
Crisp and tart, our pickled green cucumbers are processed from fresh and preserved in vinegar to ensure the true taste of fresh cucumber.
Perfect as a snack or to enrich traditional dishes such as vitello tonnato.
The delicacy of Champignon mushrooms combined with the aroma of parsley.
The segment of the artichoke allows us to appreciate all the layers of this magnificent product: from the soft heartto the crunchy leaves, everything is meticulously calibrated to enhance its taste and quality.
Excellent as a side dish for meat plates.
Pairing them with a board of freshly sliced ham is another way to enjoy the fresh, delicate taste of our artichokes.
Fine clams in a delicate tomato sauce.
Pitted green olives stuffed with peppers, an explosion of flavour!
Excellent as an appetiser during an aperitif.
Once caught, anchovies are filleted and preserved in oil.
Perfect for cooking or on bruschetta.
For all supporters of 'eating with the eyes', capers in salt, with their smaller and more refined calibre, are perfect for the preparation of gourmet dishes.
Mix of mushrooms enhanced by the presence of porcini mushrooms.
The perfect side dish for your charcuterie aperitif.
It is at its best when combined with bresaola.
Tender garlic cloves enriched with a mix of parsley and herbs.
The special processing and subsequent cooking of the garlic make it possible to offer a product that is easily digestible and, most importantly, that does not cause the annoying ‘bad breath’.
Garlic cloves can be enjoyed on their own as an excellent aperitif or appetiser, but they also go well with charcuterie and hams.
I moscatelli sono una tipologia di cetrioli tipici bergamaschi, leggermente più grandi e di un colore più tenue rispetto ai tradizionali cetrioli verdi.
Confezionati in aceto ne assorbono il sapore, diventano rossicci e acquisiscono un gusto irresistibile!
Da gustare tagliati a rondelle coperti da un velo di grana grattugiato e un filo di olio extra vergine di oliva.
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