Mediterranean Vegetables: The Icons of Italian Cooking
Mediterranean vegetables are the beating heart of Italian cooking: sun-ripened, intensely aromatic, and endlessly versatile. Here’s your guide to the classics and the best ways to bring them to the table.
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The signature varieties
- Aubergines: grilled, baked, or preserved in olive oil
- Peppers: sweet and smoky, perfect for antipasti
- Zucchini: delicate and adaptable
- Tomatoes: fresh, sun-dried, or simmered into sauce
- Artichokes and mushrooms as ready-to-serve antipasti
How to prepare them
Mediterranean vegetables shine with just a handful of quality ingredients: extra-virgin olive oil, garlic, sea salt, and fresh herbs. Whether oven-roasted, char-grilled, or steeped in olive oil, simplicity is the secret to their depth of flavour.
Making them last
Preserved sott’olio, Mediterranean vegetables keep for weeks and are always on hand for an impromptu antipasto. One golden rule: make sure every piece is fully submerged in oil.
Ready-made antipasti from Cilento
Discover our artisan sott’olio: aubergines, peppers, and sun-dried tomatoes in extra-virgin olive oil—or explore them all in the Mediterranean Aperitivo Kit.
