Our "Bruschettone Rustico" is a rustic but refined take on the classic bruschetta. We suggest serving it as a standalone appetizer as it is quite substantial.

We have chosen a hearty white sourdough that can sustain the number of ingredients and act as the perfect canvas. It is topped with petals of Latteria Sorrentina Fior di Latte, Rovagnati Coppa, Carciofi Trifolati Greci and Barbera extra virgin olive oil Giardin Paradiso.

The rich and salty Coppa is the perfect complement to the zesty artichokes. The fior di latte is sliced into very thin petals, allowing for just the right amount of creaminess. The olive oil ties and elevates the flavours with its extraordinary aromatics.



  1. Sourdough Bread
  2. Rovagnati Coppa Pelata 1/2 SV XKg (1.3)
  3. LS Fior Di Latte Filone X1KG
  4. Greci Carciofi Trifolati X800G
  5. Giardin Paradiso ORGANIC EVOO X750ml(12)



Cut the sourdough into thick slices and toast lightly on a pan or under the grill. Slice the fior di latte into thin (almost see-through) slices. Thinly slice the coppa into with a deli slicer. Cut the artichokes into slivers. Assemble all the ingredients on the toasted bread. Sprinkle the olive oil over the bruschetta. Serve immediately.