Insalata de foie e prosciutto d’anatra
Mixed leaves, foie, duck ham, goat cheese, confit tomatoes, artichokes,<br>toasted pine nuts on a bed of pierina and pesto.
Carciofini in oleo
Fresh "Brindisino" artichoke hearts in oil. Tender, aromatic and savory. The heart of this variety has an exquisite and unique taste, highly valued in Italian culinary tradition.
Artichoke hearts are produced in the region of Puglia in southern Italy, fringed by the Adriatic and Ionian Seas. However, this vegetable can be found in almost all regions of Italy owing to its widespread use in traditional Italian recipes such as the Roman carciofo.