Dark brown colour with red reflections, high density, sweet and sour taste (with notes of wood, cooked fruits, plum, vanilla and cherry), balanced and pleasant. It is excellent on red meat (even raw), roast meats, risottos, Grana Padano Cheese, on ice cream and berries.

The Sinisi Appetizer are a way to bring a timeless gastronomic art to your table. Carried out following the traditional artisanal methods from Apulia, the processing of the raw materials leaves intact the taste and scent of each and every vegetable used, also maintaining its organoleptic characteristics. A bite is all you need to enjoy the explosion of taste and pleasure for your palate as these preserves can make not only appetizers enticing and inviting but also side dishes and aperitifs.

The artichoke, in all its varieties, is extraordinarily rich in nutritional properties, as well as one of the most delicious vegetables that nature offers us. Our artichokes, carefully selected, are processed fresh during the spring season,trimmed, blanched in water with vinegar and salt, passed quickly on the grill and then placed in jars, covered in olive oil with fresh herbs.

Our black truffle sauce is a mushroom base sauce with 3% of truffle. You can use it to boost flavors of dishes. It works great mixed in fresh with pasta recipes and risotto, or just spread on bread with a sprinkle of parmesan. It also goes great with chicken and beef recipes or be used to dress salads and soups.

A sauce made with cultivated field mushrooms and bianchetto truffle (Tuber albidum Pico).This excellent appetizer is ideal to dress warm dishes, to prepare tasty canapés or delicious dressing.

Produced in Italy, unripe peaches are picked and preserved in a delicate combination of vinegar, oil and truffle essence. The delicate acidity, appealing crunch and of course, truffle flavour are perfect for an antipasto platter!

The Italian giardiniera is also called sottaceti ("under vinegar"), a common term for pickled foods.After the vegetables have been cut by hand and cooked separately, they are left in a sweet and sour marinade and then put in jars.