Carciofini in extra virgin olive oil

Small, tender artichoke hearts from Italy, preserved in extra virgin olive oil. The Carciofini are harvested young, when the leaves are still soft and the heart is particularly fleshy – this preserves the typical, slightly nutty bitter note without making the texture tough.

In the glass, you'll find juicy, compact pieces with a pleasantly soft bite. The olive oil absorbs the delicate artichoke aromas and becomes an ingredient itself: herbaceous and grassy, ​​with a subtle spiciness. Serving temperature: room temperature , so the oil remains liquid and the aromas are fully developed.

On an antipasti board alongside salumi and pecorino, as a pizza topping after baking, or briefly tossed in pasta with garlic and lemon zest. A dry Vermentino or a light rosé from Tuscany pairs well with it.