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DIVINA, HOT CRUNCHY OKRA
Crispy, crunchy and firm whole okra carry a nice kick of heat and mouthwatering tartness. Try them on a traditional Cuban sandwich.
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DIVINA, ARTICHOKE AND PIQUILLO PEPPER
Tender artichoke quarters and sweet Piquillo peppers married with a light marinade of sunflower oil and aromatic spices. Excellent as a cold side salad or as part of an antipasti platter.
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CIPOLLINE ONIONS IN BALSAMIC
These Italian onions, Cipolline, are known for their flat, saucer-like shape and sweet taste. They are marinated in tart balsamic vinegar and have a crisp, satisfying crunch that makes them hard to resist.
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ARTICHOKE HEARTS W/ STEMS ITALIAN, CORA
This product is ready to use and requires no further preparation. Sliced in half or served whole, these artichokes can be warmed and accompany an entree or used as an addition to antipasto.
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ARTICHOKE HEARTS (NO STEMS) IN WATER
Artichoke hearts cut from fresh mature artichokes, 30-40 pieces per can. Picked young and tender, all natural and savory artichokes are cleaned and cut so only the delicate heart remains. Packed in brine, these meaty artichoke hearts hold a mild taste that is ideal for cooking in pastas, pizzas or simply tossing in salads.
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CENTO, MARINATED ARTICHOKE QUARTERS
Cento Quartered & Marinated Artichoke Hearts deliver exceptional flavor because they are packed fresh from the field in a water, oil, vinegar and spice mixture to enhance their natural taste. Premium quality quartered and marinated artichokes, they are an excellent addition to any antipasto, salad, or pizza.
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CENTO, MARINATED ARTICHOKE QUARTERS
Cento Quartered & Marinated Artichoke Hearts deliver exceptional flavor because they are packed fresh from the field in a water, oil, vinegar and spice mixture to enhance their natural taste. Premium quality quartered and marinated artichokes, they are an excellent addition to any antipasto, salad, or pizza.
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BABY CORN
Baby corn (also known as young corn, cornlets or baby sweetcorn) is a cereal grain taken from corn (maize) harvested early while the stalks are still small and immature. It typically is eaten whole – cob included – in contrast to mature corn, whose cob is too tough for human consumption. It is eaten both raw and cooked. Baby corn is common in stir fry dishes.
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COUNTRY STYLE BEETS, OLYMPOS
Olympos beets are grown exclusively in Greece. The Mediterranean climate and soil gives them a unique flavor profile compared to beets grown in other countries. The beets are steamed, keeping their rich nutrients intact. Grape must is added to the brine to provide some additional sweetness without using sugar. These sweet beets are lightly steamed to assure a firm but tender texture and full flavor.
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CAPERBERRIES, DELICIAS
Each caper bud produces a fruit called a caperberry. The berry is on a long stem, and grows form the opened caper bud, as it transforms into a flower. Caperberries are sued in a wide variety of dishes. A great martini garnish, too!
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CAPONATA DI MELENZANE (EGGPLANT APPETIZER), CUOCO
A popular aubergine eggplant appetizer from Sicily. A jack of all trades, this dish can be served in a variety of ways (with a variety of accompaniments). Whether you’re eating it with bread, pasta, or on the side with meat, you can choose to keep it either hot or cold. Some say that room temperature is actually ideal.
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CENTO, CAPONATA
Cento’s unique blend of eggplant, capers, olives, and celery in a tomato base for a distinctive hot or cold appetizer or pasta sauce.
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CENTO, ARTICHOKE HEARTS, QUARTERS
Cento Quartered & Marinated Artichoke Hearts deliver exceptional flavor because they are packed fresh from the field in a water, oil, vinegar and spice mixture to enhance their natural taste. Premium quality quartered and marinated artichokes, they are an excellent addition to any antipasto, salad, or pizza.