Produced with black olives in brine of Taggiasca quality and flavored with the flavors of the Ligurian Riviera. The drupes are separated from the stone and the pulp is finely ground: a final addition of extra virgin olive oil makes it soft and creamy. Useful in the preparation of appetizers for canapés and appetizers: ideal seasoning on spaghetti.
Nowadays, Heinz Beck is known as one of the most notable “Masters” of gastronomy in the world.
His unique interpretation of the “Modern” kitchen goes beyond his undisputed culinary talent, but includes the utmost attention toward the selection of ingredients and their transformation into highly innovative flavors.
Beyond an excellent career as a highly decorated Chef, Heinz Beck has been heralded as a leader in Italian and Mediterranean culinary tradition.
Among numerous awards, Chef Beck has been recognized by “Michelin”, “Bibenda”, “Gambero Rosso” and “L’Espresso” (just to name a few).
His profound understanding of the culinary culture is revealed in several of his texts, which address more than culinary practices.