• Bruschetta spread made of red bell peppers, sun dried tomatoes, olives and extra virgin olive oil. Briefly warm on stovetop and spread on your favorite bread or crackers. (Liguria, Northern Italy)
• Chunks of yellowfin tuna packed in olive oil and seasoned with sea salt and oregano. Enjoy the delicate flavors alone with a little bit of bread, or toss in salad of romaine and arugula. (Sicilia, Southern Italy)
• Whole artichoke hearts grilled then marinated in olive oil, parsley, garlic, wine vinegar and peperoncino. These can be the star of a beautiful antipasto spread and charcuterie board. Cut in half or quarters. (Lazio, Central Italy)
• Whole olives, pitted, grilled and marinated in Italian spices. Place in a small bowl and add to antipasto spread, with some toothpicks nearby. (Marche, Central Italy)
• Taralli, or hoop crackers, seasoned with the “pizza flavors” of garlic, pepper and cheese. (Puglia, Southern Italy) All-natural cherry jam made with chunks of morello cherries. (Trentino-Alto Adige, Northern Italy)
• All-natural cherry jam made with chunks of morello cherries (Trentino-Alto Adige, Northern Italy)

*Please Note: When a planned selection is unavailable, we substitute it with a similar item. Buon Appetito!