The local artichoke of Puglia is processed by hand immediately after harvesting, boiled in desulfurized vinegar and Margherita di Savoia salt through a traditional process for the preservation of artichokes, in olive oil and seed oil. Among the best in Italy according to the Gamberorosso guide, present yourself in our screen-printed pack, an absolute novelty in the food world. Apulian artichoke boiled in desulphurised vinegar and Salt of Margherita di Savoia. A new adventure with the same passion as always, we have chosen to promote a typical product of our land, remaining faithful to the culture of handmade production and traditional procedure, with olive and sunflower oil. One of the best in Italy in Gamberorosso guide.