Antipasti

Red and yellow pepper fillets, large and fleshy, without skin, roasted and marinated in oil. Mild and aromatic for starters, salads or with bagna cauda. SUPERIORE.DE

Ingredients: Fresh peppers 58% (origin EU), tomato flesh, onions 4%, sunflower oil, sugar, salt, acidifier: lactic acid (E270), garlic.

Small, mild Borettane onions with the typical Balsamico taste. The perfect addition to any antipasti or salami plate. SUPERIORE.DE

Ingredients: "Borettane" onions, balsamic vinegar from Modena 11% (grape must, wine vinegar, colorant E 150d, antioxidant sulfur dioxide), water, wine vinegar, sugar, salt, sunflower oil, olive oil, antioxidant sulfur dioxide

Kalamata olives from Italy, of firm consistency, typical taste, pickled in sunflower oil and spicy herbs.

Ingredients: Kalamata olives 63%, sunflower oil, aromatic herbs, garlic, wine vinegar, salt

A fine olive variant are these Leccino olives with pine nuts. They go very well with an aperitif or cocktail, but also as a side dish with poultry and fried fish. The short crunchy bite on the pine nut is extremely amusing. SUPERIORE.DE

Ingredients: pitted black olives 56%, sunflower oil, pine nuts 4%, basil, salt, addition: acidity regulator citric acid, antioxidant: ascorbic acid

Best halved tomatoes, delicious fruity taste and nice fleshy. As a side dish on antipasti plates and to refine sauces. SUPERIORE.DE

Ingredients: dried tomatoes, sunflower oil, salt, wine vinegar, garlic, oregano, chilli, antioxidant: ascorbic acid.

Wonderfully fleshy, firm giant olives with stone, pickled in brine. As a snack with wine or martini or as an ingredient in roast sauces with white meat. SUPERIORE.DE

Ingredients: Olives 57%, brine 43% (water 36%, common salt 7%), acidity regulators: lactic acid, citric acid, antioxidant: ascorbic acid

Huge olives from ancient trees in Northern Puglia. The fruits have a firm consistency, uniform size and intense colour. Best product of highest quality and fine taste. SUPERIORE.DE

Ingredients: green olives, water, salt, antioxidants: lactic acid, ascorbic acid

Our probably best dark olives, small hand-picked olives of the Taggiasca variety of different colour, from grey-beige to dark brown. After harvesting, they are stored for six months in brine in old Barolo barrels to remove the bitter substances. The wine barrels also give them a certain sweetness. Then they are pitted and marinated in the best olive oil. Their taste is spicy and nutty. SUPERIORE.DE

Ingredients: Taggiasca olives from the province of Imperia 61%, extra virgin olive oil 36%, salt, additive: acidity regulator citric acid

Red, hot mini peppers stuffed with a farce of eight vegetables, tuna and anchovies, marinated in olive oil. Piquant in taste and very decorative on antipasti plates. SUPERIORE.DE

Ingredients: cherry peppers 35%, extra virgin olive oil 33%, tuna 25%, anchovies, capers, parsley, wine vinegar, salt