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The Vesuvian Piennolo Tomato PDO (Lycopersicon esculentum) is one of the most typical agricultural products of Campania, so to be represented even in the scene of the traditional Neapolitan crib.

It benefits from the volcanic soil and the generous sun: it is said that even his "burning" color is the work of the volcano, because according to legend, its roots are nourished by the lava of Vesuvius.

The Vesuvian Piennolo Tomato is grown with a traditional method, which involves the use of wooden stakes and iron wires, which prevent that the berries touch the ground and ensure that they receive sunlight evenly. The tomatoes, weighing about 25-30 grams, are round and have a little pointed tip at the bottom end. The skin is leathery and the pulp is firm and compact. It has a characteristic sweet sour aftertaste, due to the concentration of sugars and minerals

This variety is also called "Piennolo" because the traditional preservation technique is based on the formation of "Piennoli", ie pendulums: whole bunches, collected between July and August, placed on a hemp thread tied in a circle, to compose a single large cluster, kept suspended in dry and ventilated places. This system favors a slow maturation and allows to have "fresh red gold" until the spring following the year of cultivation.

Fresh pomodorini directly from Italy. Small, bursting with flavour cherry tomatoes ideal to eat with pasta in a fresh homemade sauce or as a 'Caprese' salad; on top of buffalo mozzarella. The cherry tomato is also consumed as a fruit because its flesh is very sweet.

The fruits are small, elongated in shape compared to the more rounded cherry tomato. It has a thick and firm texture and the taste has a good balance between acidic and sweet. Low in calories but with an intense aromatic flavor, the date tomato is rich in minerals, vitamins A and C.

Marinda tomatoes are grown in Sicily, around the renowned Pachino area, during the winter months and are harvested between February and May. For this reason they are known as winter tomatoes. The salty soil and water in this area give this variety of tomato a flavour rarely matched by other varieties.

It has a crunchy, fairly thick, heavily ridged skin and a firm pulp, slightly tart and incredibly full flavoured, almost salty. As opposed to summer tomatoes, which can be used both for salads and for sauces, this tomato is at its best when still shot with green (the perfect Marinda has a dark green 'shoulder') and is mainly used for salads or to be eaten raw.

The tomato, originally from Central America, arrived in Europe during the 16th century. At the time, the plant had primarily an ornamental value. It slowly spread across Europe thanks to the Bourbon Courts that were close with the Spanish royal family. According to a couple of sources, tomatoes were not considered food until the 18th century. Tomatoes arrived in the Kingdom of Naples around 1770 and the plant thrived in the fertile soil of near San Marzano. The tomato we know today is the result of a series of selection processes. The area of production of San Marzano tomatoes is located in the Campania region and more specifically in communes in the provinces of Naples, Salerno and Avellino. Tomatoes can only be grown in areas with good irrigation.

This variety is known for its long shape, red color, thin and easily peelable skin, solid pulp, few seed and bittersweet flavor. San Marzano is considered the king of tomatoes according to many of its distinctive characteristics.

A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and curly kale, which has crinkly leaves. Curly kale is the most common of the two. Instead of forming a head, the leaves grow in a loose rosette at the top of a stem. The leaves are green, sometimes tinged with blue or purple, and their flavour is strong and distinct.

Kale is one of the healthiest veggies you can put on your plate. One serving, which contains just 30 calories, provides a day's worth of vitamin C, twice the recommended daily intake of vitamin A, and nearly seven times the recommended amount of vitamin K. Add a sizable dose of minerals and healthy fatty acids, and you've got yourself a nutrition powerhouse.

Cime di Rapa has many spiked leaves that surround clusters of green buds that resemble small heads of broccoli. Small, edible yellow flowers may be blooming among the buds. The flavor of cime di rapa has been described as nutty, bitter, and pungent. Rapini is a source of viamina A, C, and K, as well as potassium, calcium and iron.

Commonly known as a wild plant, since the time of the Egyptians (4000 a.c), the tender shoots from this vegetable is used to make many dishes known throughout the Meditteranean. Asparagus is rich in fiber, and vitamins A, B1, B6, C, folic acid, amino acids, carotenoids, and minerals such as calcium, phosphorus and potassium. It contains very few calories making it particularly suited for weight-loss diets and has many nutritional characteristics and properties including the ability to stimulate the appetite, whilst also reducing water retention.

Puntarelle Romane or Chicory Sprout are as the name implies traditionally a Roman vegetable from the chicory family; from there comes their deliciously bitter, fresh flavour. Examining a head of puntarelle, it looks green and leafy. But start to pry apart the outer leaves and you’ll soon find the pale green, crunchy center that sets this vegetable apart. The core of the vegetable grows into multiple pointy spears, that are almost asparagus like at the tips.

Celery is a long green plant that grows in stalks with leaves on the ends. It makes an excellent low fat snack and can be eaten raw or cooked. Celery is available all year round. Storage If you wrap celery, top to bottom, in foil, and put it in your fridge, it will last up to 10 days without going rubbery. Nutrition Celery is an excellent source of dietary fibre and a good source of Potassium, which counters an overload of Sodium in our bodies. Ideal Use Celery is highly versatile ? it’s a great low fat snack, great in stews and casseroles and great for a little extra crunch in a salad. Celery can be eaten cooked or raw, it tastes good either way.

The early variety is readily available on the markets at the end of September. It comes in bunches with broad leaves and a white central rib. These neat little bunches of treviso chicory are compact and uniform. The narrow leaves with the dorsal rib is entirely white and the leafier outer parts a beautiful deep purplely marron colour. They are tender and crispy, sweet and has a pleasantly bitterish taste.

The most flavourful and prized, this comes last in the season. It is less common, even in Italy, as it is only grown in a small area around the town of Treviso. Identifiable by its large thick edible root and long, thin, pointed dark red leaves, it’s delicious simply grilled or pan-fried and is equally good in salads.

Belonging to the genus brassica of the mustard family, the cauliflower is a mass of tiny, tightly packed flower heads called curds, which grow from a thick central stem to form a single round head cupped by green leaves. It has a firm, almost waxy texture, and a mild, delicate flavour.

Romanesco broccoli resembles a cauliflower, but is of a light green color and the inflorescence (the bud) has an approximate self-similar character, with the branched meristems making a logarithmic spiral. In this sense the broccoli's shape approximates a natural fractal; each bud is composed of a series of smaller buds, all arranged in yet another logarithmic spiral. This self-similar pattern continues at several smaller levels. The vegetable is rich in vitamin C, vitami K, fibre and carotenoids.

Courgettes (also known as zucchini), are beautifully refreshing - the perfect summer treat. Quintessentially Italian and now available all year round, we have to admit that those ripened in the gorgeous summer sun have the edge when it comes to flavour. Whenever you eat this Italian treat, enjoy their sweet, firm flesh in a huge variety of ways, from poaching, frying, stuffing to stewing.

The Roma zucchini is pale green in colour with deep ridges and has a mild nutty flavour. With high yields this delicious Italian favorite has a creamy sweet fleshy centre, tender striped skin, and long-holding edible blossoms.

Eggplants belong to the nightshade family of vegetables, which also includes tomatoes, sweet peppers and potatoes. They grow in a manner much like tomatoes, hanging from the vines of a plant that grows several feet in height. It has a marked precocity with very shiny purple colored fruits that make it highly popular with farmers and consumers. It has a sweet-spicy, very good in the kitchen.

Eggplant becomes bitter with age. Store in a cool dry place and use within a day or two of purchase. To store longer, place in the refrigerator.

Fennel is crunchy and slightly sweet, adding a refreshing contribution to the ever popular Mediterranean cuisine. It is readily available and at its best from autumn through to early spring. Fennel's aromatic taste is unique, strikingly reminiscent of licorice and aniseed. It's texture is similar to that of celery - crunchy and striated. The stalks are topped with feathery green leaves near which flowers grow and produce fennel seeds. The bulb, stalk, leaves and seeds are all edible.

These carrots are different than the normall farm-grown carrots. They are smaller, sweeter, more delicate, softer on the inside, and can make a great snack for yourng children. The tufted tops of the carrots are excellent when tossed with dressing and eaten on their own, or an addition to a composed salad.

These peppers are considered “fully ripened” or matured. They contain the same nutrients that are found in green peppers, however the content of these nutrients are higher since they have been allowed more time to mature on the vine. Additionally, they contain lycopene, an antioxidant pigment that can help prevent certain types of cancer such as prostate and breast cancer. Other pigment related nutrients distinct in red bell peppers are lutein and zeaxanthin, which are known to aid in the prevention of muscular degeneration and cataracts.

These peppers fall in between green and red bell peppers on the “ripeness” spectrum. They contain the same types of nutrients (potassium, important for regulating blood pressure, promoting muscle contraction and regular heartbeats - vitamin C, helps assist in tissue growth and repair, aids in the prevention of cancer, guards against infection and strengthens immunity - vitamin A, supports the immune system, enhances lung function and can improve eyesight) as green and red peppers but in different quantities. Yellow peppers have larger amounts of that which is found in green peppers because they are more mature, however they have less than red peppers since red peppers are fully ripened.

Broad beans are one of the oldest cultivated vegetables known to man. They have been eaten as a staple food since medieval times. Broad beans are a member of the Legume family. Thick fleshy pods protect the edible seeds. Broad beans are a good source of protein and carbohydrate whilst low in fat, which makes them an ideal choice for vegetarian and low fat recipes. They are an excellent source of fibre, Vitamin C, folic acid, pantothenic acid and a good source of Vitamin A and niacin.

French beans are defined as the unripe fruits of any kind of beans, especially common beans. The pods of which are known as string beans. French beans are a healthy option for many health conscious people as they are rich in many vital nutrients that are considered essential for the proper growth and metabolism of the body. French beans are filled with healthy dietary fibers that help in the prevention of cholesterol. These fibers are also beneficial for diabetic people as they help in preventing the sugar levels from rising up immediately after having a meal.

The red onion from Tropea, Italy, (Italian: "Cipolla Rossa di Tropea") is a particular variety of red onion which grows in a small area of Calabria in southern Italy named "Capo Vaticano" near the city of Tropea. This onion has a stronger and sweeter aroma and the inner part is juicier and whiter than the other red onions. It is completely possible to make a marmalade with from this red onion. In March 2008, the European Union registered the Protected Designation of Origin mark for the onions produced in this particular area.

Italian garlic can easily be distinguished from other garlics by its appearance. Its solid bulb is almost uniformly round. The bulb contains a thick central stem and about six to eight plump cream colored cloves in a relatively easy-to-peel skin. The cloves are aromatic, spicy, rich and bold in flavor, and with which only increases with maturity. When eaten raw, a little bit goes a long way. With the Italian Purple garlic, Its flavor lingers for quite a while.

Bundle of fresh Basil direct from Italy. It can be kept for a short time in plastic bags in the refrigerator. Basil contains essential oils which, the traditional herbal medicine, attributes analgesic, anti-inflammatory and antiseptic effects. In the kitchen has become the symbol of the Ligurian cuisine as the main ingredient of pesto.

Italian parsley can be initially distinguished from its curly counterparts by its flat deeper green loosely-toothed leaves. In fact it can be mistaken more readily for cilantro. What makes Italian parsley stand out from other parsleys, though, is its flavor, which can be attributed to its concentration of essential oils. These oils make up the backbone of its fresh peppery, tangy and floral notes. Italian Parsley is most often used fresh, to finish a dish or for garnish, but may also be cooked.

Rosemary is grown for ornamental and culinary purposes. It is harvested for its leaves, both dried and fresh and for its volatile oil. It is highly aromatic and releases aromas of pine, menthol and pepper. Those aromatics translate directly into its flavor profile, making rosemary one of the most powerful stand alone herbs in the kitchen.

Sage is a perennial herb with long, green, narrow and slightly furred leaves that offer a warm musty intense herbaceousness. Its tendency to release a potent camphor aroma gives this herb the reputation to use it sparingly. The word sage means 'save' and refers to its original medicinal uses. It was originally used to heal wounds cure ailments as early as the Middle Ages.

Selenella is the selenium-rich potato. Produced using natural methods, healthy and delicious, Selenella unites the taste of traditional farming to modern demands for healthy foods. It’s completely safe – the production chain is closely monitored and the potatoes are GMO-free – and very good for you thanks to the beneficial effects of selenium on human health. Selenium is a very important element because it contrasts some cardiovascular diseases and it delays the cell ageing process.

Getting older, human organism produces smaller quantity of cellular energy; it entails a lower defence capacity against free radicals and higher disease risk. In order to defend itself from these risks, human body needs antioxidant substances that fight this process, like Selunium. Taking every day the right quantity of Selenium is the way to prevent ageing process, respect its own body and take care of itself.

Selenium is naturally contained in food we eat. However our daily diet is not enough to cover the optimal demand of our organism. Selenella Potato is a great help to naturally increase Selenium quantity in our diet.

Arugula consists of vibrant green leaves attached to a pale creamy green hued stem. The leaves are lobed and can be harvested when young and mild in flavor or when fully mature at 3 or 4 inches in length. Arugula offers an herbaceous, peppery flavor with nuances of nuts and mustard. Leaves allowed to mature too long on the arugula plant will become bitter in taste. The pungent flavor of arugula is due to its high content of sulfur containing compounds known as glucosinolates.

The word “pumpkin” arrived in the English language in the 17th century, derived from the French, pompon, which came from the Latin, pepon, denoting a large, ripe melon. Melons were known to the ancients, but not pumpkins, which were New World vegetables. However, such facts did not deter modern writers translating Apocolocyntosis, Seneca’s satire of Claudius, as the “pumpkinification” of the late emperor. In the 19th century, the pumpkin connoted folly and empty-headedness, as gourd and colocynth did in ancient Roman times. Colocynth, the fruit of a trailing vine, is native to the Mediterranean region and Asia and is sometimes referred to as a bitter apple or a bitter cucumber. The Italian word “zucca” is used to describe both pumpkins and gourds and “Fiori di zucca” is what we call zucchini flowers. The varieties of pumpkin grown in Italy are typically the big orange Halloween pumpkins as well as dark green ones. The quality and flavor of the pumpkin depends largely on the quality and nature of the terrain and soil.The orange flesh is cooked as a sweet vegetable or enjoyed as a soup. Diced pumpkin may be sprinkled with cheese and olive oil and grilled au gratin in a hot oven. Pumpkin is also used as a sweet pie filling or as holiday decorations.

Golden Delicious is the non plus ultra of apple varieties. It is the most widely grown variety in the Val di Non and Europe as a whole. It is also the variety of choice for Italian families and more than 50% of the apples bought are Golden Delicious. The “pink blush” sometimes found on an area of skin on certain apples most exposed to the sun in mountain orchards is one of the distinctive feature.

Strong and sweet. The variety of apple preferred by women. Flesh: fine texture. Crisp and juicy when picked; increasingly sweet, tender and aromatic as it ripens. First grown in the USA in 1890, Red (Stark) Delicious was introduced into Europe in 1914, where it found a particularly favourable growing environment in the Val di No

Pere Abate are richer in fructose and other simple sugars than most pears, and are therefore ideal when one needs a burst of energy. They are also a good source of fiber, mineral salts, and malic and citric acid, which are antioxidant. Though one can do other things with them, the classic Italian way of enjoying a pear is with a moderately firm wedge of Pecorino Toscano or Sardo (not Romano, which is much saltier)

Fresh Italian Apricot.

Fresh sweet Italian cherries. Dark red colour with sweet taste. Italy is a worldwide producer of cherries and the most cultivated varieties are:

Bigarreau: cherries whose collection begins in mid-May until the beginning of June;

Duroni: famous cherries of Vignola (Modena); intense red or black, of great size, very sweet, the collection of which is made in the month of June.

These excellent lemons are gorgeously juicy and have very little pips to get in the way. They are medium-large, with a thick, rough skin and intense aroma. They are superb for any cooking that requires using the skin as they are unwaxed – a much desired quality.

This fine, and fleshy lemon, rich in essential oils, gives the liqueur, an unequaled aroma and taste. Another characteristic that makes “Sfusato lemons”world famous is the fact that they can be preserved for long periods. Because of the particular micro climate of the Amalfi Coast, the right mixture of mountain and sea air and the chemical properties of the terrain, a geographical indication status (P.G.I.) has been conferred by the Italian authorities.
The first lemon trees, were brought to the Amalfi Coast by the Jewish population, during the first century B.C. By this time the Amalfi Republic had reached its apex, around 1000 A.D., lemon trees had spread throughout the Amalfi Coast territory.
Trade between the Amalfitani and the Byzantines flourished from the eighth to the thirteenth centuries. From Amalfi shiploads of precious stones, textiles and spices were unloaded and, last but not least, citrus trees to be cultivated all over the region.
Healing properties were soon discovered and Sfusato lemons were used in medicines by the famous Salerno Medical School.

The organic lemons from Sicily are characterized by the juicy flesh from the bright yellow color. The form of organic lemons is oval, in the pulp you can find some seed. The peculiarity of organic lemons lies in the fact of being rich intense flavor of juice. The genuineness of organic lemons allows not only the consumption of the precious juice but mainly the fragrant skin, very useful for the preparation of sweet and citrus liqueurs, first of all, the lemon liqueur Limoncello.

The biological orange, Navelina, from Sicily is grown with the organic farming method. The organic allows to obtain very sweet and fragrant citrus completely natural. Organic citrus like these allows recipes (with oranges), very tasty and nutritious. The colors of organic citrus are more 'alive and the properties' are beneficial to the body. The casing of the clove is thin, with the characteristic navel. Characteristics of biological Navel are: blonde pulp, Juicy and without seeds, a pleasant taste with low acidity. They are exceptional for the table, but nobody prevents us from doing a good juice!

Moro Sicilian oranges grow organic method of farming. The biological farming method allows to obtain very sweet and fragrant citrus completely natural. The colors of organic citrus are more 'live and properties' are beneficial to the body.

Moro oranges biological characteristics: red pulp, juicy and intense flavor.

Moro oranges biological peculiarity: exceptional if squeezed due to higher yield of juice. Presence of anthocyanin pigments antioxidants, which give it the coloring.

It's melon with firm texture, very juicy, bright orange-red in color, with a very sweet flavor (thanks to a high natural sugar content) and with a distinctive aroma and taste pleasantly persistent. Contains nutrients such as vitamin C, beta-carotene (pro-vitamin A) and in particular lycopene, which, in addition to characterize the color, are considered to be among the most 'important and active antioxidants to be introduced with the diet.

With a weight between 1-1.5 kg, clear and smooth skin. The flesh is firm, bright orange colour, a good flavour characteristics with particular aroma.

The white peaches skins are pale green tinged with red and their pale white flesh has a delicate sweetness tinged with bitter overtones. The season begins in mid-June and continues through early September.The classic Italian way to eat them is to slice the peach into a glass, fill the glass with wine, and then eat the slices, spearing them with the point of the knife. The peach adds a delightful accent to the wine, which can be either red or white, depending upon what is produced in the area.

Yellow peaches skins are gold tinged with orange and the flesh is sweeter and more direct than the white peaches.

Tabacchiera are white-fleshed peaches, an extremely peculiar peach, with a very intense scent. This peach is immediately recognisable by its shape, so flat to resemble a snuffbox (which is the meaning of its Italian name, Tabacchiera), medium-small in size. The white-pulped variety features intense varietal scents and a sweet, soft pulp.