Regions

Scamorza, a pear-shaped pasta filata cheese, plain or smoked, that melts without releasing water.

Artichoke hearts cut into slices, semi-dried and then covered with extra virgin olive oil. Ready to serve as an antipasto, on a pizza or in a salad.

Artichoke quarters in oil with oregano, garlic and chilli. For antipasti, pizza and pasta.

Extra virgin olive oil flavoured with truffle, with a slice of summer truffle in the bottle.

Napoli-style salame with black pepper, for boards, casatiello and pizza.

Artichoke halves grilled, then preserved in oil with garlic, chilli and parsley. An antipasto ready to serve.