Yes, all our cured meats are produced in Tuscany using only Italian meat and traditional artisan methods.
Our products have a long shelf life thanks to vacuum packaging, and each package displays the expiry date. Once opened, we recommend storing them in the refrigerator at between 0°C and +4°C and consuming them within a few days.
Yes, all our cured meats are free from gluten and lactose. For any specific requirements, you can check the product label or contact us directly.
All products sold in our online shop are shipped in temperature-controlled boxes to guarantee the freshness and quality of the product all the way to your door. The cured meats are carefully packed inside thermal bags with synthetic food-grade gel, or using insulated packaging systems that maintain the correct temperature throughout transport. Shipments leave from Monday to Wednesday to avoid weekend storage delays.
As these are perishable foods, returns are not accepted except in the event of defects or non-conformity. For full details, please consult our Refund Policy.
Carciofina is a bruschetta pâté made with artichokes and onion, flavored with rosemary and chili pepper. The combination of rosemary and chili pepper sets it apart from more common artichoke pâtés, which usually focus on parsley, garlic and lemon: here, typical Tuscan cuisine spices give the product its identity. The recipe uses both artichokes and baby artichokes to build a balanced base between the body of the mature artichoke and the delicacy of the young shoot. The onion, at 20% of the weight, adds sweetness and structure, in keeping with the Tuscan character of the recipe. The chili pepper is lightly dosed: it is there to give a more pronounced flavor than a classic giardiniera, without becoming spicy. The texture of the pâté is rustic, with visible pieces.
€ 55.56 / kg
Price including VAT
Carciofina is a bruschetta pâté made with artichokes and onion, flavored with rosemary and chili pepper. The combination of rosemary and chili pepper sets it apart from more common artichoke pâtés, which usually focus on parsley, garlic and lemon: here, typical Tuscan cuisine spices give the product its identity. The recipe uses both artichokes and baby artichokes to build a balanced base between the body of the mature artichoke and the delicacy of the young shoot. The onion, at 20% of the weight, adds sweetness and structure, in keeping with the Tuscan character of the recipe. The chili pepper is lightly dosed: it is there to give a more pronounced flavor than a classic giardiniera, without becoming spicy. The texture of the pâté is rustic, with visible pieces.
| Energy (kcal) | 96 |
| Carbohydrates (g) | 1.8 |
| Fat (g) | 8.6 |
| of which saturates (g) | 1.2 |
| Protein (g) | 1.8 |
| Salt (g) | 1.3 |
