Taggiasca-olives, trumpet courgette, Albenga-aubergine, Albenga-artichoke, pesto Marco Ferrari

Region

Culinary tips

  • Vegetables: as an antipasto, cold in a salad
  • Fruit: with ice cream, in truffels and other chocolate preparations

Practical info

  • Albenga artichoke 500g
  • Albenga trumpet courgette 314 and 1062ml
  • Pitted taggiasca-olives in extravergine olive oil 314 ml and 3100ml
  • Taggiasca-olive paté 314ml
  • Pesto of Ligurian basilicum 314ml
  • Giardiniera 314ml
  • Extravergin olive oil Agazan 50cl
  • Extravergin olive oil Estremo 375ml

Points of sale

  • Cru
  • Cru Eylenbosch
  • SA Club Vinitaly

Chefs

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In this Ape I drive through the fields... not without risks: I fell out the Ape during November's olive harvest and broke my ribs!

Marco Ferrari

In short
  • More than organic culture: nature friendly, respect for terroir, attention to natuurvriendelijk, terroir-gericht, attention to the moon and sun, passion
  • Trumpet courgette grow best in south Liguria and the area of Nice in France
  • Taggiasca-olives produce a wonderfully soft olive oil. The olives and paté on the other hand have a strong tasting character
  • Candied amarena cherries with anice, what a combination!
  • Harvest 2016 was a poor one: 30% less olive oil produced. Quality remains nonetheless more than good, thanks to Marco's olive trees being high up on the hill to about 600m