Aromatic, anti-inflammatory, it is also used against aerophagia and in irritable bowel syndromes. Its use in the kitchen is widespread and is presented cooked or raw in a thousand different preparations. FOENICULUM VULGARE, this is the Latin name, is offered here in a very pleasant paté to bring to your table and plates. The expression letting oneself be fooled derives from the habit of wine sellers to offer fennel wedges to customers, in fact fennel has aromatic substances that make even the poorest of wines pleasant.
Ingredients: fennel 60%, sunflower oil, extra virgin olive oil, salt.
Tomato & Cappers
All the properties of the best tomatoes together with the excellent capers are present in this paté with an exquisitely Mediterranean flavor. The preparation lends itself to a thousand uses and a thousand gastronomic fantasies with an extraordinary taste between rustic and extremely delicate.
Ingredients: 40% tomato, sunflower oil, 20% capers, extra virgin olive oil, salt and natural flavors.
Tomato & Walnut
An alternative taste, very appreciated by the most refined palates and attentive to flavors with a divergent taste.
INGREDIENTS: 40% tomato, Walnuts (juglans regia) 55%, sunflower oil, sugar, salt, flavorings.
Artichoke & Pistachio
Delicious recipe of calatino that combines artichokes with pistachio and then preserved with olive oil. Its delicate and soft taste is traditionally used for the filling of the typical Caltagirone omelettes but it is also suitable for seasoning pasta.
Ingredients: artichokes 50%, sunflower oil, pistachio 10%, extra virgin olive oil, and salt.