VIOLET ARTICHOKE FROM ALBENGA

The artichoke from the Albenga plain is also known as spinoso violetto (spiny violet artichoke), thanks to its very pointed outer leaves that distinguish it from other varieties. It is a highly prized agricultural product in Liguria. It is cultivated from September and harvested by hand from early November to May. Available fresh for a short period, it is highly appreciated when preserved in olive oil. Anfosso selects the tenderest hearts and immerses them in their multi-award-winning, delicate extra virgin olive oil to preserve their flavour throughout the year.

Soft and crunchy, it has a sweet and delicate flavour, making it ideal both raw (in salads) and cooked. Also try these small artichokes in Fregola Sarda ai Carciofi, a famous Sardinian dish, or in a risotto.

Olio Anfosso

Since 1945, Olio Anfosso has been producing extra virgin olive oil in full respect of the tradition of Western Liguria. Its high-quality offerings include DOP Riviera Ligure - Riviera dei Fiori, Monocultivar Taggiasca and Tumaì extra virgin olive oils. Over the years, Anfosso's extra virgin olive oils have received several awards, including the Ercole Olivario Award (2018, 2019 and 2020) and 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 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.