ORANGE Jam: ideal for starting the day spread on toast or in yogurt. Also excellent to pair with soft fresh cheeses such as ricotta, camembert and mascarpone.

MANDARIN Jam: Its sweet and sour taste allows it to pair very well with toasted rye bread, ricotta-based desserts or dark chocolate.

APRICOT Jam: Excellent for pairing with mature cheeses, game and foie gras. It lends itself to the creation of homemade desserts, especially pain brioches and croissants.

Brogiotto FIG Jam: Perfect with a slice of bread for breakfast, for preparing tarts and delicious with blue or very mature cheeses.

STRAWBERRY Jam: excellent for filling tarts and biscuits, or for preparing desserts. It is at its best with toast and butter.

MULBERRY JAM: Excellent with main courses based on pheasant or other game. It can also be used as a topping for panna cotta or as a filling for croissants and brioches.

BLACK OLIVE JAM: excellent with mature cheeses such as pecorino and Parmigiano Reggiano. It goes well with boiled meat.

PUMPKIN JAM: excellent with savoury, spicy and mature cheeses.

Dried figs

COTTO DI FICO: Used in the preparation of traditional Calabrian Christmas desserts, it is also appreciated with fresh ricotta from cow or sheep, at the end of the meal.

SAPA or cooked must: good as a base for sorbets and granitas, to season cooked chestnuts, fresh strawberries or simply a mixed salad instead of balsamic vinegar.

Tomato puree

Datterini tomato puree

Aubergines in oil

Zucchini in oil

Crushed GREEN olives: Suitable as an appetizer and as an aperitif, or in the traditional tomato salad, together with Tropea onion and fresh basil.

Black olives in oil

GREEN OLIVE paté: Ideal for spreading on croutons, canapés and bruschetta, even without adding other ingredients.

BOMBA del PARCO: A specialty of the company, it was created as a condiment for bruschetta but is also suitable as a sauce for first courses.