Antipasti & Pickled Goods

The first click of the glass lid when the tomatoes are released into the oil. The deep violet of the pickled artichoke on the board. The scent of garlic, herbs, and olive oil that spreads as soon as the jar is open. Antipasti are what happens in Italy between arrival and meal – small temptations that are actually already filling.

Rue Traversette – Antipasti from Provence

The French manufactory Rue Traversette fills small jars with what southern French markets offer in a morning: black olive tapenade, anchoïade, pickled peppers, pistou. For an aperitif, with cheese, simply on bread.

Olio Roi and Monterosa – Olives from Liguria and Puglia

The small, round Taggiasca from Liguria – mild, with a slightly nutty aroma. The fleshy Bella di Cerignola from Puglia – greenish-yellow, fruity, crunchy. Two olives that alone justify a snack.

Antipasti are never just an appetizer – they are the good mood before the meal.

TartufLanghe and Artichokes

Artichoke hearts preserved in oil, white truffle in carpaccio form, porcini mushrooms in a jar: TartufLanghe from Piedmont specializes in everything that appears on an Italian table before the first course.

In this selection, you will find olives, artichokes, tapenades, sun-dried tomatoes, and other antipasti – all preserved in good oil, from manufactories we have known for years.