San Ferdinando di Puglia, just north of Bari and near the famed coast of the Gargano peninsula, has long been celebrated for its fresh fruit and vegetable crops, especially artichokes.
Grandfather Ferdinando Todisco was the first in his family to begin to conserve the local artichokes, using just water, salt, and vinegar.
Since then two more generations of the family have broadened their expertise to make a variety of locally-sourced vegetables and olives in oil and vinegar, always with a nod to seasonal, hand processing and careful selection of raw materials from Puglia.
Their crunchy artichoke hearts, selected by RITROVO®, retain the firm texture and bite of a fresh Pugliese artichoke with a classic olive-oil based vinaigrette that pairs with all types of Italian dishes. They reflect the long-held tradition of seasonally processed vegetables that is one of the foundations of Italian regional cuisine.