CARCIOFINI ANFOSSO

Carciofini, the first artichokes harvested in early July and preserved in exceptional quality extra virgin olive oil produced by the Anfosso family, can be served as an appetizer or incorporated into various famous Italian dishes.

We recommend trying these small artichokes in Fregola Sarda ai Carciofi, a renowned Sardinian dish, or in a risotto.

About Olio Anfosso

Since 1945, Olio Anfosso has been producing extra virgin olive oil in full respect of the Western Ligurian tradition. Among its high-quality offerings, the DOP Riviera Ligure - Riviera dei Fiori, Monocultivar Taggiasca, and Tumaì extra virgin olive oils stand out. Over the years, Anfosso's extra virgin olive oils have received several awards, including the Ercole Olivario Award (2018, 2019, and 2020) and the Gambero Rosso (consecutively since 2014), among others.

Always with award-winning extra virgin olive oil as its foundation, and combining carefully selected recipes with the family's experience, it also produces a wide range of typical Ligurian traditional products: Ligurian Taggiasca olives in extra virgin olive oil, pesto rosso, pesto di peperoni, and, of course, the award-winning Pesto con Basilico Genovese DOP, the most emblematic Ligurian product made with extra virgin olive oil, Genovese basil DOP, Grana Padano, and pine nuts.