Our Preserved Vegetables

Whether fermented with salt, oil, or brine or marinated in vinegar, preserved vegetables allow us to experience all year round the authentic flavors of seasonal, garden-grown vegetables. Our Italian preserves maximize the authenticity and juiciness of the underlying vegetables while simultaneously reducing their environmental and financial impact. This is possible because the ingredients selected for our preserves are fresh, seasonal, and organic.

Take care of your wellbeing from the basics. Healthy eating is made simple by our organic, artisanal local Italian specialties. Such safe and natural goodness not only looks as good as it tastes, but is also ready to eat, quickly and easily. All you have to do is pour our buononaturale specialties out of their 100% recyclable packaging to prepare beautiful appetizers or aperitivi, or combine them with other natural ingredients to prepare whole meals.


The juiciest of preserved vegetables are now made available to you. Find anything from sun-dried tomatoes, artichokes, and capers to boiled legumes. Our preserves are ideal for salads as well as for more complicated pairings with pasta; you can also offer them as an elegant snack to your friends and family reunited for an aperitivo (or happy hour).


Discover the red gold of Apulia, known in Europe for the quality and quantity of tomatoes it produces. We select only fresh organic tomatoes. The buononaturale tomatoes are desiccated in protected environments in compliance with the highest hygiene practices, processed with the addition of white wine vinegar according to ancient traditional methods, and finally aromatized with extra-virgin olive oil and rigorously local spices.


Harvested and preserved at their ripest, our organic artichokes are preserved in two ways, in oil or in brine, retaining the flavor and crispiness of fresh artichokes.


Characterized by a distinctively penetrating flavor and by a host of aphrodisiac properties, caper flowers bud out from a singular woody shrub called Capparis spinosa that grows in calcareous, dry soils along the Mediterranean Sea. Italy’s long history of caper cultivation starts in Sicily. Suffice it to mention the salt-packed capers from the volcanic island of Pantelleria, off the coast of Sicily.

Capers can be used in a variety of dishes and come with benefits: they do not affect cholesterol levels; they contain large amounts of phytonutrients, vitamins, and antioxidant flavonoid compounds like rutin and quercetin; and they can serve as a natural remedy for allergies.


Legumes like cereals have been consumed for ages, since the first human civilizations settled down along the Mediterranean Sea. The Italian peninsula, specifically, is a land of legumes. Both the Etruscans and the Romans used to grow grain legumes in rotation with annual cereal crops to regenerate nutrient-deficient soils.

Legumes have several beneficial properties, as their consumption may help lower total cholesterol levels, hypertension, and the risk of developing cancer, among others. Our legumes combine authentically ancient cultivations with modern pragmatism as they are organic and ready to be used.