Cerignola, province of Foggia. The capital of giant olives. A generous land where vegetables grow large, meaty, and full.
It is no coincidence that the artichokes from this area have such consistency. That weight in the hand. That flavor that stands up to the grill without falling apart.
Mario harvests them whole, grills them, and preserves them in oil. The result is what you see in the jar: artichokes that retain their shape, color, and character.
An opening to a meal that needs no explanation.
These exquisite artichokes are part of our Grilled Line: the vegetables are passed over the grill before being packed in oil.
The artichokes are whole, grilled, and seasoned with white wine vinegar, parsley, garlic, and chili pepper. The grill is visible and tasted: sear marks on the leaves, a smoky note in the flavor. The oil is sunflower oil, neutral, so as not to mask the taste.
Serve at room temperature: as an appetizer, a side dish for grilled meats, or on a bruschetta with a drizzle of the Iaculli family's extra virgin olive oil.
- Producer: La Cerignola di una volta — Mario, Cerignola
- Net weight: 550 g.
- Ingredients: grilled artichokes, sunflower oil, white wine vinegar, salt, parsley, garlic, chili pepper, acidity regulator E330, antioxidant E300.
- Storage: cool, dry place; after opening, keep refrigerated and covered in oil
- Jar: glass, "orcio" style
- Origin: Puglia (Italy)
How should they be eaten?
Straight from the jar. On a bread bruschetta, or a Pugliese puccia. On a charcuterie board with Bella di Cerignola Olives and the Trio of Mushrooms from the same producer. Alongside fresh or aged Pugliese cheeses.
What is the difference compared to halved artichokes? — The cooking process. The halved ones are artichoke wedges in oil; the grilled ones are passed over the grill first, which leaves sear marks and a smoky note.
How are they served? — At room temperature, drained. As an appetizer, a side dish to grilled meats, or on bruschetta.
Who produces them? — The Iaculli family in Cerignola, who grow them next to the family olive mill that has been operating for over 50 years.
How long do they last after opening? — In the refrigerator, kept covered in oil, they should be consumed within a few days.
