A first course fast enough to make, with high quality raw materials, such as olive leaves, exquisite pasta with a format that evokes that of real olive leaves, artichokes in oil, delicious and hand-made one by one, and swordfish, in the form of sausage, which we like to slice comfortably when needed and use to create fabulous recipes full of flavor and originality. Try the fish sausages yourself, you will discover their flavor and versatility recipe after recipe.
Box Frisellina recipe, extra virgin olive oil and purée
Semolina olive leaves
Wooden box with terracotta jar and 3 liters of extravirgin olive oil
Giardiniera (Mixed sweet and sour Vegetables)
Natural sliced artichokes
Mini kit taralli and Leccine olives
Dairy Mix: burrata, mozzarella, primo sale, yogurt, stracciatella, treccione and mini balls of mozzarella cheese)
Handmade Potatoes and Rosemary Taralli
We put the pasta to cook in boiling water not a little salty (the swordfish is already very savory). Chop some garlic and brown it in oil. Add the tomato and let it cook for a few moments. Meanwhile, cut the artichoke into slices. Add the artichoke and finally the swordfish cut into fillets. Let's skip everything well. We season the cooked pasta with the prepared sauce. We add some raw swordfish fillets and serve.