SIGN UP TO STAY UPDATED ON OUR OFFERS
Produced in small quantities, the asparagus are harvested in spring and processed a few hours after harvesting, then placed in oil and enriched with parsley, garlic and chili.
Of the “borettane” variety these onions are left to cook in balsamic vinegar, then put in extra virgin olive oil. Product selected by Roscioli.
Cuvée 4 balsamic vinegar of Modena is a product created exclusively from selected raw materials and subsequently aged in 225 liter barriques of very precious oak.
Prepared exclusively by hand, the artichokes are barbecued and then potted in oil, vinegar and aromatic herbs. Produced and selected by the Agnoni company for Roscioli.
Basil grown with natural fertilizers and harvested by hand by the company “la baita”, worked with artisanal methods and enriched with Secùndu extra virgin olive oil, Parmigiano Reggiano and Italian pine nuts.
From the finest variety of Mediterranean bluefin tuna, Thunnus Thynnus, these fillets are entirely processed by hand within a few hours of fishing, they have a savory and strong taste. They are particularly suitable for the preparation of appetizers, bruschetta and as a condiment for salads and pasta dishes.
Processed exclusively by hand in the day with artisanal methods and the only addition of aromatic herbs such as Roman mint, they thus preserve the unique taste of the Roman artichoke, representing the specialty of the company and for this reason selected by Roscioli. They are ideal to accompany your dishes on any occasion.