When dining in Italy one is never served an alcoholic beverage-- an aperitivo --before a meal without some morsels of food as accompaniment: bread, bread sticks, tarallini, savory biscotti, salami and perhaps a sliver of cheese, the latter of which often has fruit or honey as an addition.

We have collected some of our favorite components for a cocktail party. Some are exotic, all are delicious, and the best we could discover or make. Our Calabrian fig-ball is a cocktail table still-life. These cooked figs are figleaf-wrapped, and bring not only visual delight but the necessary, sweet fruit flavors to your cocktail buffet. 

Our extensive bread stick assortment (eight varieties) are all of exceptional quality and joining them are four varieties of cocktail tarallini. Adding to this aperitivo buffet are our exceptional sauces to savor: pestos and salsas from Liguria. Our three locally-produced salami are of outstanding quality. Completing our appetizer menu are three varieties of fresh focaccia.  It is often confusing as to what is the difference between focaccia and pizza. Our rule is that focaccia tend to not have cheese and are more akin to savory breads. We have stayed close to the classics: rosemary, caramelized onion, and tomato studded. Our celebrated Scaletta bread literally goes with everything. You don’t need much more than a bottle of Prosecco to get the party going!