Seasonal products

We respect nature and its cycles: this is why we treat our vegetables following the seasons and reinterpreting with imagination the best that the earth can offer us: the crops of the Veneto, which accompany us throughout the year.

White Asparagus

The delicate scent of springtime in a jar: white asparagus, the candied excellence of Veneto, are partnered with white wine vinegar, water, sugar and Cervia salt. A treat to enjoy slowly, biting into the flavour of a delight that grows slowing in the heart of the earth.

Pairing

Fresh cheese, traditional cosd cuts, grilled poultry, steamed prawns. We can find them from april to june.

White Asparagus

The delicate scent of springtime in a jar: white asparagus, the candied excellence of Veneto, are partnered with white wine vinegar, water, sugar and Cervia salt. A treat to enjoy slowly, biting into the flavour of a delight that grows slowing in the heart of the earth.

Pairing

Fresh cheese, traditional cosd cuts, grilled poultry, steamed prawns. We can find them from april to june.

Poplal muschrooms

Colourful treats from the woods par excellence, the taste of the small pioppini mushrooms of Costozza, picked in the heart of the Berici Hills, is heightened by white wine vinegar combined with water, sugar, Cervia salt, extra virgin olive oil and organic sunflower seeds.

Pairing

Magnificent with soft cheese such as buffalo mozzarella and robiola, uncooked meat and flavoursome cured meats. Available from september to june.

Poplar muschrooms

Colourful treats from the woods par excellence, the taste of the small pioppini mushrooms of Costozza, picked in the heart of the Berici Hills, is heightened by white wine vinegar combined with water, sugar, Cervia salt, extra virgin olive oil and organic sunflower seeds.

Pairing

Magnificent with soft cheese such as buffalo mozzarella and robiola, uncooked meat and flavoursome cured meats. Available from september to june.

Sweet and sour gherkins

An unusual recipe which smells of the summer, a pickle which lends itself well for an aperitif or to add to a pinzimonio for a touch of spice. Here, the green cucumbers meet red peppers, ginger and cardamom seeds and join white wine vinegar, water, sugar and Cervia salt. A perfect treat for the most creative cocktails.

Pairing

Slightly smoked cooked ham, tuna in oil, vitello tonnato, carne salada, gourmet hamburgers, and thick cut mortadella.

Sweet and sour gherkins

An unusual recipe which smells of the summer, a pickle which lends itself well for an aperitif or to add to a pinzimonio for a touch of spice. Here, the green cucumbers meet red peppers, ginger and cardamom seeds and join white wine vinegar, water, sugar and Cervia salt. A perfect treat for the most creative cocktails.

Pairing

Slightly smoked cooked ham, tuna in oil, vitello tonnato, carne salada, gourmet hamburgers, and thick cut mortadella.

Late harvest radicchio

The flower of the Veneto winter, late red radicchio and its aromatic flavour embrace the sweetness of raspberry and meet white vinegar, water, Cervia salt, extra virgin olive oil and organic sunflower seed oil.

Pairing

Excellent with cured meats, gourmet pizza and baked goods, thinly sliced and grilled steak, mature hard cheese, goat’s milk cheese and taleggio.

Late harvest radicchio

The flower of the Veneto winter, late red radicchio and its aromatic flavour embrace the sweetness of raspberry and meet white vinegar, water, Cervia salt, extra virgin olive oil and organic sunflower seed oil.

Pairing

Excellent with cured meats, gourmet pizza and baked goods, thinly sliced and grilled steak, mature hard cheese, goat’s milk cheese and taleggio.

Radicchio hearts

Radicchio hearts are usually thrown away but Morgan has worked his magic and transformed them into a gastronomic delicacy. A unique alchemy that has rightly become a patent.

Q.li of Treviso

When the bitter notes of the heart of red radicchio of Treviso join the sweetness of myrtle and liquorice, the result can only be extraordinarily colourful and curious. Add white wine vinegar, Cervia salt, extra virgin olive oil and sugar and the harmony of flavours is ready for serving.

Pairing

Exceptional with pasta dishes, with grilled red meat, mature and blue cheeses, duck breast, roast white poultry meat, or hot, crusty durum wheat bread.

Q.li of Treviso

When the bitter notes of the heart of red radicchio of Treviso join the sweetness of myrtle and liquorice, the result can only be extraordinarily colourful and curious. Add white wine vinegar, Cervia salt, extra virgin olive oil and sugar and the harmony of flavours is ready for serving.

Pairing

Exceptional with pasta dishes, with grilled red meat, mature and blue cheeses, duck breast, roast white poultry meat, or hot, crusty durum wheat bread.

Radicchio hearts

Radicchio hearts are usually thrown away but Morgan has worked his magic and transformed them into a gastronomic delicacy. A unique alchemy that has rightly become a patent.

Purple onions with capers in oil

When the purple Venetian onions meet the capers of Pantelleria, the colors and scents of Northern and Southern Italy meet and the result can only be an extraordinary and delicious recipe. With the addition of white wine vinegar, water, sugar, Cervia salt, extra virgin olive oil and organic sunflower oil, you’re ready to go!

Pairing

Traditional cold cuts, durum wheat bread, fresh blue fish. Excellent in seasonal salads and with burrata.

Purple onions with capers in oil

When the purple Venetian onions meet the capers of Pantelleria, the colors and scents of Northern and Southern Italy meet and the result can only be an extraordinary and delicious recipe. With the addition of white wine vinegar, water, sugar, Cervia salt, extra virgin olive oil and organic sunflower oil, you’re ready to go!

Pairing

Traditional cold cuts, durum wheat bread, fresh blue fish. Excellent in seasonal salads and with burrata.

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