Artichoke cream is an excellent ingredient for vinaigrette recipes. Use it to dress salads on its own, too. For canapés and crostini, it’s a great topping as well! It can be a great part of charcuterie or cheese plates, accompanying cured meats and pickled vegetables quite well. Add a decorative dollop to spinach artichoke cream dip or a hummus platter for a touch of savory, vegetal, and Mediterranean flavor.

For heated preparations, use artichoke cream in Italian pasta sauces, whether cream- or tomato-based. For risotto, prepare with Carnaroli rice, and pair with savory meats and seafood.

Liguria is a region in northwestern Italy that’s world famous for basil! It’s home to the city Genoa and Genovese sweet basil, the classic green aromatic herb of Italian cuisine. Naturally, Liguria is also the homeland of basil pesto, making Ligurian pesto recipes the most authentic and traditional recipes in the world. A classic Ligurian pesto is made from fine extra virgin olive oil, Parmesan cheese, fresh cut basil, pine nuts, and garlic.

Taggiasca olives are grown in Taggia, Italy. They come from olive groves situated in steep terraced valleys off the coast of the Mediterranean. Taggiasca olives are world renowned for flavor and quality that can’t be replicated anywhere else. In these groves, the olives receive moisture, nutrients, and perfect climate conditions from sea air that travels inland via the valley’s channels. The olive fruits themselves are recognizable for their small size, thin skins, low acidity, juicier texture, and a noticeably sweeter, milder flavor compared to other olive varieties.



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