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Tag: VEGETABLES

Baby onions in wine vinegar 200 g

Caperberries from Salina in wine vinegar 200 g

Green olives in brine 280 g

Traditional balsamic vinegar of Modena PDO

Peppers stuffed with capers and anchovies 200 g

Ortolana sauce 180 g

Sweet and sour white asparagus 590 g

Sweet and sour peppers 524 g

Late red radicchio in oil 330g

Curry 35 g

Intense fruity extra virgin olive oil in ceramic pot 500 ml

White dressing 25 cl

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