Recipes

Of the Champignon family, these mushrooms are cultivated in northern Italy and are characterised by a stronger, tastier flavour!

Slightly larger than the classic Champignon mushrooms, they are an explosion of flavour!

The king of mushrooms, all our porcini are selected and cut by hand to ensure a unique product

Once caught, anchovies are filleted and preserved in oil. 

Perfect for cooking or on bruschetta. 

Carciofi, peperoni, funghi coltivati, olive, olive farcite e cipolle, un antipasto gustosissimo a portata di clack! 

Pitted green olives stuffed with peppers, an explosion of flavour! 

Their story stems from the combination of earth and sun.

After harvesting, the tomatoes are dried in the sun for about 3 days.

It is then selected, washed and preserved in oil.

After being harvested, the olives are roasted in the oven, placed in jars and stored with a drizzle of olive oil for flavour and clarity. 

All our black olives are ripened on the tree and acquire their typical colour naturally, without further processing. 

The crunchiness of green olives meets the notes of spices and herbs. 

A secret variant from the Belotti family! 

With crispy and juicy flesh, this type of olive is harvested between September and October. 

They are selected by hand and finally processed. 

Hand-pitted cherry peppers with a delicate ricotta and caper filling. 

The lightness of the cultivated mushroom meets the charcoal in an incredible combination of flavours!

Green, crispy and tasty cucumbers. 

Great as appetisers or in your dishes! 

Once caught, anchovies are filleted and preserved in oil. 

Perfect for cooking or on bruschetta. 

Crispy on the outside and with a tender heart, they represent the true taste of fresh artichokes! 

Crispy red and yellow pepper slices enhanced by the sweet notes of sweet and sour preservation!