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Antipasto in Italian literally means before the meal; its flavors, appearance and aromas are meant to stimulate the appetite before the main event. For his signature antipasto, Francesco seasons chopped eggplant, peppers, artichokes, zucchini, pumpkin, celery and olives with garlic, oregano, sea salt, and a splash of white wine vinegar. Consider our appetites inspired!
Pair it with some good crusty bread and your favorite wine, and your apertivo spread is solved. But we also love it as a delicious side dish alongside meat or fish, or as the secret ingredient to a mind-blowing sandwich. These agrodolce vegetables are preserved in real extra virgin olive oil produced on the Maida farm.
Always work with people that inspire you. Enter: Pastaia Danielle Glantz. We consider her…