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Cream of Artichoke
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Ultimate transport date: Feb 1

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Cream of Artichoke

Crema di Carciofi
212 mL
Luigi & Valentina   •   Antica Enotria
Puglia Organic Hand picked

€ 8,50

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Luigi's artistry in every jar

Luigi's journey begins in his sun-kissed fields, where organic artichokes thrive under his care. Handpicked and carefully selected, these artichokes transform into two culinary treasures: the prized Artichoke Hearts in Extra Virgin Olive Oil and the rich Artichoke Cream. These traditional Puglian preserves capture the heart and soul of Luigi's commitment to authentic flavors.

Culinary excellence

The velvety Artichoke Cream is a versatile delight, perfect for crafting delectable appetizers with warm bread crostini or bruschetta. It's an elegant companion to boiled or roasted meats and an exquisite pasta condiment. Infused with the richness of Antica Enotria's extra virgin olive oil, this creamy creation promises to astound your guests with its pure authenticity.

Dedicated to organic farming

Luigi's legacy is synonymous with Puglia's organic agriculture. Since 1993, he and his father Raffaele have nurtured the land with a deep reverence for tradition and an unwavering commitment to genuine products. At the heart of this endeavor lies Antica Enotria, nestled in Cerignola, where vineyards and fields stretch toward the sea, a landscape painted with the mingling hues of sun and wind. The historic Contessa Staffa farmhouse houses a cellar that breathes life into wines, preserves, organic tomatoes, and sauces.

Capturing the essence of tradition

Luigi's dedication is evident in every organic product. From the traditional oil-preserved vegetables and olives to tomatoes and ready-to-use sauces, each product mirrors the vibrant rhythm of Puglia's seasons. Tomatoes, olives like the cherished "Bella di Cerignola," and vegetables like eggplants and artichokes are harvested at the pinnacle of ripeness. Expert hands preserve their essence within glass jars, resulting in a tantalizing array of flavors ready to grace your table.

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