Focaccina is a "focaccia bread" sliced, impregnated with rice oil, flavored and baked according to the ancestral and unique recipe of a Piedmontese baker.

Cooking in rice oil and in the oven gives the focaccia its airy and crunchy side which makes it a perfect product for an aperitif. Focaccina can be eaten plain, or Italian style, wrapped in thin slices of raw ham. French style, it can be used on canapes spread with cream of vegetables or other spreadable meat, fish or vegetables.

Replacing traditional bread, focaccina will also sublimate your hot dishes of meat, fish or vegetables.

Crosta & Mollica has unearthed a selection of the best Italian aperitif products in Puglia and Piedmont: grissinis, torinesis, tarallinis and crostinis.

Appreciated as an aperitif, they are generally served with antipasti of raw ham, mozzarella, tomatoes, fresh figs, tomatoes or other spreads. Crostini are delicious in canapes and can be prepared well in advance while retaining their very crunchy texture.

For more than 32 years, Campo d'Oro has been producing a wide range of preserves and food specialties that reflect the Sicilian culinary tradition. All raw materials are worked with artisanal methods, immediately after harvesting, and quickly transformed without dyes or preservatives.

The addition of PDO cheeses from Sicily gives the pestos this creamy and round texture on the palate. They can be enjoyed either in hot pasta, rice or vegetable dishes, or simply as a dip as an aperitif.

It is advisable to heat tomato sauces separately from the dish you are cooking before adding it to your culinary preparation.