The Magazine
Stories of tradition, local ingredients and the food culture of the Venetian Food Valley. Short reads, tips and in-depth features from the heart of our kitchen!
The Art of Fermentation: The Secret of Our Sauerkraut
From fresh cabbage to glass jar, the journey of one of the world's oldest preserves. Discover why our sauerkraut is different.
Over 150 years of history: from 1868 to today
A small artisan workshop in Caltrano, in the province of Vicenza. That's where it all began. Today, we are one of the most significant companies in the Italian food preserving sector.
The Perfect Italian Aperitivo: Our Guide
Cerignola Olives, gherkins, giant capers and Borettana onions: the essential ingredients for an aperitivo for true connoisseurs.
Pickled vegetables or vegetables in oil? The differences that transform your table
Vinegar or extra virgin olive oil: two preservation techniques, two distinct flavour profiles. Here’s when to choose one over the other to elevate every dish.
The Asiago Plateau: the region that flavours our preserves
Fresh air, pure water, dedicated lands: the profound connection between Zuccato and the Venetian foothills is the primary ingredient in every jar.
The garden calendar: seasonality in quality preserves
Why an August pepper is worth more than an out-of-season one, and what "working from fresh" truly means for preserve producers.
5 Quick Ideas for Using Gherkins and Pickled Onions in Your Cooking
More than just an aperitivo accompaniment: our pickled vegetables become the stars of rice salads, tartare, sauces, and gourmet sandwiches.
Fermented Foods and Wellness: What Science Truly Says
Probiotics, microbiota, vitamins: what happens to our body when we incorporate natural sauerkraut and fermented foods into our daily diet.
Quality Ready-Made Sauces: What to Look for on the Label
Italian tomatoes, extra virgin olive oil, no preservatives: our short guide to recognising a well-made ready-made sauce.
The Secret to Crispness: Why We Only Process Cucumbers Fresh
That "crunch" at the first bite is no accident: it's the result of a fresh processing method we've preserved for over 150 years. Let us tell you our secret.
Capers: The Flower That Never Bloomed
Small, green, and distinctive: that tiny dot which gives a puttanesca its kick is actually an unbloomed flower. We’ll take you amongst the rocks and sun of the Mediterranean.