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Italian antipasti in oil and condiments

In Italy, the aperitivo table is built from small jars. Courgettes, mushrooms and sun-dried tomatoes kept in olive oil, made in small batches by La Madre Terra; semi-dried cherry tomatoes and organic purple artichoke hearts from Libera Terra, jarred in Corleone, Sicily. Open the jar, arrange it on a plate, set bread beside it.

Each jar has its use. The courgettes and mushrooms in oil go with a cheese board or a focaccia. The sun-dried tomatoes join a salad, a cold pasta, a sandwich. The artichoke hearts are served as they are, or sliced over a pizza bianca. La Piccantissima, an intense hot sauce, is measured on the tip of a knife: a few grams wake up a tomato sauce or a soup.