ITALIAN APERITIVO
Being together is an art that, like any other, comes from a desire and a need: to share the things that bring us joy. And in Italy, the aperitivo is often a real masterpiece. If the table is your canvas, then the flavors and colors you choose are your brushstrokes—and nothing is left to chance. That’s why we imagined a Mediterranean-inspired creation that pairs the sweetness of Tuscan prosciutto with the fragrant crunch of our Rosemary crackers, the genuine variety of our Mediterranean antipasto with the smooth complexity of Extra virgin olive oil. The bold flavor of Tuscan salami meets the creamy tenderness of Pecorino cheese, with its unmistakable fresh-milk aroma. The vibrant red of sun-dried tomatoes and the bright green of Nocellara olives will shine like little bursts of light on your creation.
You don’t need to wait for a special occasion—this aperitivo will turn even the dullest day into something extraordinary, like a sunbeam streaming through an open window overlooking the sea.
Products
Prosciutto Toscano DOP Toscana Food Love
Tuscan Salame Toscana Food Love
Mediterranean antipasto in extra virgin olive oil 280 g Toscana Food Love
Nocellara green olives in brine 280 g Toscana Food Love
Pecorino Toscano DOP Toscana Food Love
Rosemary crackers Emilia Food love
Extra virgin olive oil TOSCANO IGP recommended for balanced flavor dishes Toscana Food Love
Also in Cookbook
RISOTTO ALLA PARMIGIANA with crispy guanciale and balsamic dressing
Two kings are better than one, which is why for our new recipe of Risotto alla Parmigiana with Crispy Guanciale and Balsamic Dressing we paired the King of cheeses, Parmigiano Reggiano, with the King of rices, Carnaroli.
The origin of this dish, however, is not only noble, because its soul is both aristocratic and popular. It is served in gourmet restaurants and in the most rustic trattorias. It belongs to everyone and everyone loves it, just like us, and we can’t wait to hear how your risotto turned out!
FRITTATA DI SPAGHETTI with guanciale and strong Provolone
Was it born in humble kitchens to recycle Sunday leftovers, or on the streets of Naples thanks to the ingenuity of the “maccaronari”? We don't have certain information about the origin of pasta frittata, but we know its taste, and we have fallen deeply in love with it.
Today we are making it with spaghetti with wheat germ, guanciale, and strong Provolone: three delicacies rich in flavor and personality that will transform a traditional dish into a delight for true connoisseurs.
PIZZA ALLA PALA with grilled zucchini, mild provolone, and semi-dry cherry tomatoes
When you mention pizza, you don't need to add much else, yet we never get tired of talking about it. Just as we never get tired of ordering and preparing it, sharing and savoring it.
And let's not forget that there isn’t just one kind of pizza, and every variant is different from the others. Our new recipe is a Pizza alla pala with grilled zucchini, mild provolone, and semi-dry cherry tomatoes: the ideal dish to sum up the Italian tradition and Mediterranean colors.