Artisan Eggplant in EVOO – Traditional Antipasto

Ripe eggplants, traditional processing

We select ripe eggplants, processed by hand and preserved in oil according to Mediterranean tradition. No rush, no machines: just hands, time and the right ingredients.

The slow processing preserves the structure of the eggplant, the garden fragrance and the balance between natural sweetness, the aroma of garlic and the crunchy note of crusco pepper.

A small variation on the tradition

In place of the classic spicy chili of old recipes, we chose dried sweet horn pepper — the one that in Lucania they call crusco. It's a small variation, but it changes everything: it gives a more modern, tasty aromatic note, less pungent than chili, with that typical hint of dried tomato and warm sweetness.

A choice that respects the tradition and offers an evolution, without betraying its soul.

Preserved in extra virgin olive oil

The eggplants are immersed in extra virgin olive oil, with a clove of garlic, dried crusco pepper and a note of white wine vinegar. A pinch of salt closes the recipe.

The oil becomes part of the product: when the jar is finished, it's an aromatic dressing not to throw away — perfect for warm pasta, bruschetta or a seasonal salad.

How to use them

Perfect as an antipasto, on a board next to cured meats and cheeses. On bruschettas of toasted rustic bread they become a Southern classic. In gourmet pairings they shine with buffalo mozzarella, where the sweet note of crusco and the freshness of mozzarella create a clean balance.

A jar to keep in the pantry for when you need a real antipasto, with a touch of originality.