ITALIAN APERITIVO
Being together is an art that, like any other, comes from a desire and a need: to share the things that bring us joy. And in Italy, the aperitivo is often a real masterpiece. If the table is your canvas, then the flavors and colors you choose are your brushstrokes—and nothing is left to chance. That’s why we imagined a Mediterranean-inspired creation that pairs the sweetness of Tuscan prosciutto with the fragrant crunch of our Rosemary crackers, the genuine variety of our Mediterranean antipasto with the smooth complexity of Extra virgin olive oil. The bold flavor of Tuscan salami meets the creamy tenderness of Pecorino cheese, with its unmistakable fresh-milk aroma. The vibrant red of sun-dried tomatoes and the bright green of Nocellara olives will shine like little bursts of light on your creation.
You don’t need to wait for a special occasion—this aperitivo will turn even the dullest day into something extraordinary, like a sunbeam streaming through an open window overlooking the sea.
Products
Prosciutto Toscano DOP Toscana Food Love
Tuscan Salame Toscana Food Love
Mediterranean antipasto in extra virgin olive oil 280 g Toscana Food Love
Nocellara green olives in brine 280 g Toscana Food Love
Pecorino Toscano DOP Toscana Food Love
Rosemary crackers Emilia Food love
Extra virgin olive oil TOSCANO IGP recommended for balanced flavor dishes Toscana Food Love
Also in Cookbook
PASTA ALL'AMATRICIANA
Hard to believe, but when tomatoes first arrived in Europe in the 16th century, they weren’t seen as food at all—they were just used as decoration.
Luckily, they eventually found their way into the kitchen. Otherwise, Pasta alla Gricia would have never become the legendary Amatriciana. And we wouldn’t be able to share our own version with you—one that honors tradition while adding a modern twist: Penne with wheat germ.
GRAMIGNA PASTA BAKE WITH CHEESE
Our gramigna is colorful and rich in flavor nuances: its dough combines the yellow of egg with the green of spinach for an inviting appearance and unmistakable taste.
It cooks in just minutes, so we’re only asking for a few more to create this delicious baked recipe. Trust us, it’s worth every second.
PASTA ALLA GRICIA
Some restaurants call it “white Amatriciana,” but Pasta alla gricia has its own story and a strong identity. This traditional dish from the Lazio region owes its name to the itinerant bakers who used to cook it, or perhaps, more simply, to the place that saw its birth: the tiny village of Grisciano.
One thing’s for sure: its rich flavor and the irresistible aroma of Pecorino Romano are ready to win you over. Our Pasta alla Gricia is made with spaghetti, but feel free to try this recipe with any pasta shape you like—long or short, it’s always a success.