The vegetables cultivated in the farm are then transformed and put in oil.
In this case, we also select local varieties such as the violet aubergine of Florence or the “Zucchino Costoluto” (ribbed zucchini) and the violet artichoke: besides the ease of adaptation to the land and the climate, being native plants, they have an excellent taste and tolerate processing very well.
The aubergines, zucchini and peppers are grilled and peeled by hand and then put into jars in extra virgin olive oil. The artichokes also require great manual skill in their preparation and their particularity is that the fruit remains very firm and tasty after processing.