Artichokes are a typically Mediterranean plant and they grow in countries lapped by the Mediterranean Sea: Italy, France, Spain, Morocco, Tunisia, Greece and also Latin America, where the climate is mild.

Italy is home to many varieties of artichoke: Ligurian, Sardinian, Romanesco (from Lazio), Francesino (from Campania), Tema, Teramo and the “thousand leaves” from Puglia. We have decided to use only Italian artichokes, especially those from the Brindisi and Lecce areas. The PGI brindisino artichoke is characterised by its cylindrically shaped buds, with purplish-green external bracts and greenish-white inside, with a thin stem. The Bracts are tender and meaty at the base, and have a tasty savoury flavour.

The careful selection of the raw material, the immediate processing by hand, the cooking from fresh, the centrifugation allow us to obtain a fragrant and white product, free of hard and fibrous leaves or bottoms.

Following these processes that preserve the quality, we present a wide range of sizes and in various recipes: in water, in oil, prepared according to traditional recipes, grilled. Ready for any type of dish and food pairing.