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
Parmigiano Reggiano Mousse
They say we eat with our eyes first, but sometimes our eyes can be tricked, even at the table. Our Parmigiano Reggiano Mousse might suggest a sweet, delicate taste, but it’s ready to reveal the bold character of a 24-month-aged Parmigiano Reggiano.
This super-simple recipe is a fun and unexpected way to celebrate the king of cheeses, with all the extraordinary flavor you know and love.
Four Cheese Pappardelle with Red Onions and Walnuts
Cooking can become a time machine that takes us into old Roman taverns, into the Land of Bengodi described by Giovanni Boccaccio, or back to the 1500s, right when the history of Italian cuisine was being written.
Because flavor stands the test of time and is never dulled by progress. Culinary art evolves, but some things never change and remind us that happiness can be found in a single forkful of Four Cheese Pappardelle with Red Onions and Walnuts.
WHITE PIZZA with Finocchiona, mild Provolone, mixed pitted olives and semi-dry cherry tomatoes
How did people check an oven’s temperature before kitchen thermometers were everywhere? With a white pizza, based on how quickly it browned. At least, that is how the story goes.
One thing is certain. Today, white pizza is no longer a tool, but a gourmet delight topped with irresistible ingredients. Just like our White Pizza with Finocchiona, mild Provolone, mixed pitted olives and semi-dry cherry tomatoes.