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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.
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.
The olives are harvested from mid-September to the end of October, processed within 24 hours to preserve the organoleptic characteristics of the product. Presenting with an intense green color and a sweet flavor, these olives are ideal as an aperitif.