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.

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.

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.

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.

White Asparagus pieces

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 pieces

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.

Quail Eggs with white asparagus

A pale harmony of taste: white asparagus and quails’ eggs are conquered by black pepper, Cervia salt, white wine vinegar, organic sunflower seed oil and extra virgin olive oil. Incredibly delicate and perfect for any creative recipe.

Pairing

Ready to eat as hors d’oeuvre or finger food appetizers. You can find them from April to June.

Quail Eggs with white asparagus

A pale harmony of taste: white asparagus and quails’ eggs are conquered by black pepper, Cervia salt, white wine vinegar, organic sunflower seed oil and extra virgin olive oil. Incredibly delicate and perfect for any creative recipe.

Pairing

Ready to eat as hors d’oeuvre or finger food appetizers. You can find them from April to June.

Green Asparagus pieces

Despite the white asparagus the The verdant one pokes through the dirt as it grows, soaking up the sun and producing chlorophyll, which is what turns the vegetable green and  with a sharp and herbaceous flavour. Our recipe is steamcooked , cutted in diamond shape and lastly matured in a our sweet and sour and oil liquid for 48 hours. The mild spiciness of the fresh red chilly gives to our product an original and unusual feature.

Pairing

Boiled eggs, white meat, beef carpaccio and cured raw beef. It can be used to fill a sandwich or garnish when cooked a pizza or focaccia.

Quail Eggs with white asparagus

Despite the white asparagus the The verdant one pokes through the dirt as it grows, soaking up the sun and producing chlorophyll, which is what turns the vegetable green and  with a sharp and herbaceous flavour. Our recipe is steamcooked , cutted in diamond shape and lastly matured in a our sweet and sour and oil liquid for 48 hours. The mild spiciness of the fresh red chilly pepper gives to our product an original and unusual feature.

Pairing

Boiled eggs, white meat, beef carpaccio and cured raw beef. It can be used to fill a sandwich or garnish when cooked a pizza or focaccia.

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.

Spikki - 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.

Spikki - 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.

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.

This website uses to give you the best experience. Agree by clicking the 'Accept' button.