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.
Tuscan Artichokes are made with baby artichokes: artichokes harvested young from the plant's side shoots. They are smaller, more tender and compact than the main artichokes, and almost free of the inner choke, characteristics that make them suitable for preservation in oil. The baby artichokes used mainly belong to the Violetto and Spinoso varieties, coming from Sardinia or Tuscany. Processing is entirely by hand: during cleaning, about 70% of the outer leaves are discarded to reach the most tender part of the heart, and the baby artichokes are immersed in a water and vinegar solution to prevent darkening without resorting to additives. The recipe is flavored with garlic, rosemary and pepper. As with the other preserved vegetables in the range, olive oil rather than extra virgin olive oil is used, a choice functional to the product so as not to cover the flavor of the baby artichoke.
€ 60.00 / kg
Price including VAT
Tuscan Artichokes are made with baby artichokes: artichokes harvested young from the plant's side shoots. They are smaller, more tender and compact than the main artichokes, and almost free of the inner choke, characteristics that make them suitable for preservation in oil. The baby artichokes used mainly belong to the Violetto and Spinoso varieties, coming from Sardinia or Tuscany. Processing is entirely by hand: during cleaning, about 70% of the outer leaves are discarded to reach the most tender part of the heart, and the baby artichokes are immersed in a water and vinegar solution to prevent darkening without resorting to additives. The recipe is flavored with garlic, rosemary and pepper. As with the other preserved vegetables in the range, olive oil rather than extra virgin olive oil is used, a choice functional to the product so as not to cover the flavor of the baby artichoke.
| Energy (kcal) | 85 |
| Carbohydrates (g) | 2.6 |
| of which sugars (g) | 0.4 |
| Fat (g) | 8.1 |
| of which saturates (g) | 1.4 |
| Protein (g) | 1.8 |
| Salt (g) | 1.3 |
