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In 2004, we began our business of glass jar preserves production in a small artisanal workshop. We started by making jams, preserves, and fruit compotes using carefully selected fresh fruit and drawing inspiration from traditional recipes, sometimes spiced up with creativity and a desire to experiment with innovative combinations. Over time, our production grew, and as the need for larger production and storage spaces increased, we moved our operational headquarters twice.

Currently, we operate in Borgomaro (IM), in a sunny facility nestled in nature. In addition to production, we also engage in research and development, which has led us, over the years, to offer an increasingly wide and diversified range of products. The passion we put into our work every day and the high-quality raw materials give our products an authentic and genuine taste, allowing our customers to explore a wide range of flavors and skillful pairings.

THE PRODUCTS

PHOTO GALLERY AND VIDEOS

MY SOCIAL MEDIA

IL MAGAZINE

THE TERRITORY

Like many towns in Liguria, we are situated amidst spectacular views of the Ligurian Alps, which are covered in lush forests and have peaks exceeding 2000 meters. This makes the area popular among nature enthusiasts, hikers, and climbers. These outdoor activities often find delightful stops in the many picturesque villages perched on the mountainsides. As you move south, there is a gradual transition towards the sea. The region of Imperia is renowned for its dramatic coastline, offering a variety of landscapes, including sandy beaches, rugged cliffs, and hidden coves. These shores are washed by the Ligurian Sea, which boasts crystal-clear waters and a mild Mediterranean climate. Everywhere you look, you’ll encounter centuries-old olive groves and terraced vineyards that contribute to our renowned gastronomy.

PAIRINGS

LOCAL CUISINE

We’d like to suggest a recipe that originates from our meadows because it’s made with wild herbs that can be foraged in the hills surrounding Borgomaro, such as nettles, dandelion, wild chard, and burnet. In our dialect, all these herbs together are called ‘preboggion,’ from which the recipe gets its name, ‘Pesto di preboggion.’ In addition to the herbs, you’ll need slightly toasted pine nuts, garlic, extra virgin olive oil, and a generous sprinkle of Parmesan cheese. Once everything is thoroughly blended, you can put it in a blender to obtain an extraordinary pesto to dress pasta or spread on some fragrant Ligurian bread crostini.