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Italian vegetable creams and tapenades

A slice of toasted bread, a spoonful, and the aperitivo is served. Our creams and tapenades are made in small batches by La Madre Terra, at La Pietra Scartata, the workshop of the La Fraternità social cooperative in San Clemente, near Rimini. People with and without disabilities work there alongside skilled staff and educators.

Six recipes, from the gentlest to the boldest. The mushroom cream and the asparagus cream, delicate, on a warm bruschetta. The grilled aubergine cream, with its lightly smoky taste. The green olive and almond paste and the black olive tapenade, for the antipasti board. And finally the sun-dried tomato tapenade, which loosens with a little pasta water into a quick pasta sauce.