One of the most typical Calabrian preserves, which allows you to savor the taste of this vegetable all year round. Made as it has been handed down for generations in our peasant family: the ripe aubergines are harvested, peeled and cut into sticks, left to marinate in an acidulated brine for at least a week, then they are seasoned with garlic, sedated and an inevitable chilli pepper and put in oil. This long and painstaking process allows us to have a crunchy, tasty product, which will allow you to bring to the table the real strong flavors that distinguish Calabrian cuisine. Perfect for filling bruschetta, indispensable in aperitifs or, as per tradition, to be served as an appetizer together with dried tomatoes. Try them in a sandwich with cold cuts and pecorino cheese: the best snack ever.