The taste of home

When we think of families, we think of our 1062ml jar. Loved by kids and adults alike, it’s a must-have for any home. Bring Mrs. Novella’s traditional recipes to your table.


Seasoned Artichoke Quarters "alla Novella"
Hors d'Oeuvre "Ortolano"
Hors d'Oeuvre "Superiore"
Hors d'Oeuvre "Fresca idea"
Giant Whole Olives
Giant Pitted Olives
Mixed Mushrooms with Porcini "Fantasia"
Sundried Tomatoes
Seasoned Peppers "Veneta"
Grilled Vegetable Mix
Rise Seasoning "Risintavola"
Borettane Onions in Balsamic
Seasoned Eggplants "alla Novella"
Green Seasoned Olives "la Bella di Cerignola"
Green Olives "la Bella di Cerignola"
Artichokes "alla Casereccia"
Seasoned Artichoke Hearts "Carciogoloso"
Artichoke With Stem "alla Romana"
Semi-dried Tomatoes
Peppers Stuffed With Tuna
Whole Grilled Champignon Mushrooms

The colors of summer

Looking for a delicious pasta salad to beat the heat this summer? Give our recipe a try, it’ll be ready in just a few minutes!

Ingredients (serves 4):

  • Farfalle or another type of pasta
  • Novella 1062ml Hors d’Oeuvre “Ortolano”
  • Novella 1062ml Artichoke With Stem “alla Romana”
  • Fresh, seasonal vegetables of your choice
  • Salt and pepper, to taste
  • EVOO
  • Tofu or mozzarella


Add the pasta to a pot of boiling salted water. As it cooks, drain the Novella 1062ml Hors d’Oeuvre “Ortolano” and a few pieces of Novella 1062ml Artichoke With Stem “alla Romana”.
Cut everything into cubes or strips and set aside the mix of Novella vegetables. Choose a few seasonal vegetables (for example, zucchini, tomatoes and corn for summer) and add a few cubes of tofu or mozzarella to the previously-created mix.
Once the pasta is cooked al dente, drain and let cool to room temperature.
Combine the cooled pasta with the fresh, seasonal vegetables, the Novella marinated vegetables and the cubes of tofu or mozzarella and…enjoy!

Mise en place

This colorful pasta will be irresistible even to kids, including picky eaters who don’t normally like vegetables. With a few small, colorful plates or bowls, you’ll win them over in no time.
Novella’s advice: try it with ricotta or cream cheese!