Coral beans are legumes rich in water, fiber and minerals. They are a low calorie food, but rich in nutrients and also contain a particular substance called inositis, with cardiotonic properties.

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.

Cedro citrons are a very large variety of citrus, usually up to three times the size of common lemons. They measure between 20 and 30 centimeters in diameter and are elongated to roundish with a pronounced mammilla opposite of the stem end. The rind of the citron is very aromatic, and is rich in volatile oils. The surface is wrinkled and pebbled, ripening from a green to a bright yellow. They are sometimes harvested while still green. Around 70% of the lemon is made up of the white pith, or albedo. It can be anywhere from 2 to 5 centimeters thick, and is very soft and fragrant. The center of the fruit contains a small amount of pulp, separated into segments, with several pale seeds. The dry pulp offers very little juice, and in some cultivars, is relatively non-existent. The taste is milder than a common lemon.

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.

We love oranges in winter, summer, spring, and autumn, and are very familiar with the sweet, seedless Navel Orange that is in season from winter to late spring. Because of the peculiar human-navel-like formation found opposite the stem-end, we can easily identify Navel Oranges from other cultivars or varieties. This belly-button like formation answers the question “Why are Navel Oranges called Navel Oranges?” Navel oranges are an excellent source of vitamin C, dietary fiber, and thiamin and also contain potassium, vitamin A, beta-carotene, and calcium.

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.

Clementine is a variety of mandarin orange (Citrus reticulata), so named in 1902. The exterior is a deep orange colour with a smooth, glossy appearance. Clementines can be separated into seven to fourteen segments. They tend to be very easy to peel, but are almost always seedless. The colors of organic clementine are more 'alive and the properties' are beneficial to the body.

Organic  Pink Grapefruit is a citrus fruit rich in fiber vitamins and with a very juicy pulp. These features give a sour, bitter and sweet flavor. It is harvested from the end of November until the beginning of spring.
Perfect fruit for “healthy” diets due to its low-calorie intake and its rich vitamin content.
It is also used for juices, salads, sorbets and digestives.
Pink Grapefruits are not treated with any type of chemical product.
The peel is totally edible!

The Roman zucchine 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.

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)

The Williams' bon chrétien pear, commonly called the Williams pear or the Bartlett pear in the United States and Canada, is the most commonly grown variety of pear in most countries outside Asia.

It is a cultivar (cultivated variety) of the species Pyrus communis, commonly known as the European Pear. The fruit has a bell shape, considered the traditional pear shape in the west, and its green skin turns yellow upon later ripening, although red-skinned derivative varieties exist. It is considered a summer pear, not as tolerant of cold as some varieties. It is often eaten raw, but holds its shape well when baked, and is a common choice for canned or other processed pear uses.

It is completely rusty, characterized by a delicate burnt colour. This pear is the most suitable in cooking. It is large and its rusty skin with yellow bronze background shows many spots. Its pulp is characterized by shades which range from white to light yellow. It is very consistent and pleasantly granular. The balance between its juiciness, sweetness, bitterness, and aromas allow pleasant combinations with cheeses, wines, cakes, and ice cream.

A mix selection of current available seasional pears like Abate, Williams, Kaiser Angelica,Madernessaand and Decana to taste different varieties of Italian growings pears.

This is a typical product of the Emilia region. The Decana pear has a rounded shape and the peel is yellow-green and develops red stripes as it ripens. Its pulp is juicy and sweet. It can be eaten on its own and can also be used to make cakes and other traditional deserts.

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.

Bassano del Grappa, province of Vicenza, is located at the base of Mount Grappa on the Brenta River, just one hour by train from Venice and boasts a fine asparagus season which runs from April through May. In fact, the town is the centre of Italy when it comes to white asparagus.

The story of the vegetable is accidental; in the 1500's Bassano was hit with a hailstorm destoying the asparagus crop, forcing the farmers to harvest the part underground. Upon tasting the asparagus, its white color due to the lack of sunlight , the farmer was astounded to find how tasty and tender it was, and began to cultivate it underground.

Bassano has been famous for its asparagus at least since the mid 1500's: a receipt from from 1534 lists asparagus among the delicacies purchased for a banquet. Asparagus tasting is almost a religion in Bassano, everyone has something to say about the correct way to serve it.

Romanesco broccoli (also known as Roman cauliflower, Broccolo Romanesco, Romanesque cauliflower or simply Romanesco) is an edible flower bud of the species Brassica oleracea. First documented in Italy, it is chartreuse in color. The Romanesco has been grown in Italy since the 16th century and has a striking appearance because its form is a natural approximation of a fractal. When compared to a traditional cauliflower, its texture as a vegetable is far more crunchy, and its flavor is not as assertive, being delicate and nutty.

Romanesco superficially resembles a cauliflower, but it is chartreuse in color, and its form is strikingly fractal in nature. The inflorescence (the bud) is self-similar in character, with the branched meristems making up a logarithmic spiral. In this sense the bud's form 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 pattern is only an approximate fractal since the pattern eventually terminates when the feature size becomes sufficiently small. The number of spirals on the head of Romanesco broccoli is a Fibonacci number. Nutritionally, romanesco is rich in vitamin C, vitamin K, dietary fiber, and carotenoids. The causes of its differences in appearance from the normal cauliflower and broccoli have been modeled as an extension of the preinfloresence stage of bud growth, but the genetic basis of this is not known.

Leeks, known scientifically as Allium porrum, are related to garlic, onions, shallots, and scallions. Leeks look like large scallions, having a very small bulb and a long white cylindrical stalk of superimposed layers that flows into green, tightly wrapped, flat leaves. Cultivated leeks are usually about 12 inches in length and one to two inches in diameter and feature a fragrant flavor that is reminiscent of shallots but sweeter and more subtle.

With a more delicate and sweeter flavor than onions, leeks add a subtle touch to recipes without overpowering the other flavors that are present. Although leeks are available throughout the year they are in season from the fall through the early part of spring when they are at their best.

Tuscan Kale in Italian and often in English is called Cavolo Nero, literally "black kale" is a variety of kale with a long tradition in Italian cuisine, especially that of Tuscany. It has been grown here for centuries which is found mainly in the autumn-winter season and is one of the traditional ingredients of minestrone and ribollita. This green leafy vegetable is considered a super food rich in antioxidant properties, vitamins such as A, C, and E, but also those of group B and contain folic acid is a source of calcium, zinc and iron. Despite being a nutritious food, it only provides 35 calories per 100 grams.

Organic white cabbage is a versatile and mild tasting, low calorie, vegetable, perfect for a balanced diet.

The Tarocco blood orange is a medium to large sized, sweet orange variety. It is globular in shape with a semi-thick, yellow-orange peel that gently clings to its flesh. The juicy flesh is nearly seedless or seedless with bright, sweet, flavor and aromatics. The Tarocco blood orange coloring is deep ruby red. The Tarocco blood orange's distinctive pigment is due to the presence of anthocyanin, which creates deep red hues in plants. It is the same natural compound found in pomegranates, which share blood orange's trademark coloring. Tarocco blood oranges are a good source of Vitamin C.

Wild asparagus can be found among the tall grasses and older growth from previous years. The stalks are thin and green with green or purple, coniferous-like crowns and similarly colored scales or leaves, growing along the stems. The stalks are firm and provide a crisp texture. Their flavors are earthy, grassy and nutty, reminiscent of the terrain in which they are surrounded. If left to grow, the stalk will begin to produce side shoots and eventually feathery, fern-like foliage.

Wild asparagus is nutrient dense, rich in potassium calcium, fiber and vitamin C. It is a good source of magnesium, iron, phosphorus and B-complex vitamins. The thin stalks also contain a sulfuric compound called asparagine, which provides diuretic properties. 

Radicchio di Chioggia is typical Italian chicory, has mainly red and white leaves with mild bitter spicy taste. Can be eaten in salad or roasted, grilled and in risotto preparations.

Broad beans are an excellent source of vitamin C, vitamin K and manganese. Plus green beans are very good source of vitamin A (notably through their concentration of carotenoids including beta-carotene), dietary fibre, potassium, folate, and iron. And, green beans are a reasonable source of protein, magnesium, thiamine, riboflavin, copper, calcium, phosphorus, protein, omega-3 fatty acids and niacin.

The Topinambur or Jerusalem artichoke (Helianthus tuberosus), also called sunroot, sunchoke, or earth apple, is a species of sunflower native to central North America. It is also cultivated widely across the temperate zone for its tuber, which is used as a root vegetable.

Fresh Organic farming Carrots from Italy, delicious with a crunchier texture full of vitamins and nutritions like potassium and fiber

Organic Val Venosta Golden  apples are firm, crisp, and white-fleshed. These apples have a balanced sweet-tart aromatic flavor, which has been described as honeyed.

Kiwi, (Actinidia deliciosa), also called kiwifruit or Chinese gooseberry, woody vine and edible fruit of the family Actinidiaceae. The plant is native to mainland China and Taiwan and is also grown commercially in New Zealand and California. The fruit has a slightly acid taste and can be eaten raw or cooked. The juice is sometimes used as a meat tenderizer. Raw kiwis are high in vitamins C and K.

The Candonga is a real VIP in the Strawberries family, its goodness and sweetness are in fact famous all over the world. It has both inside and outside bright red color(not common peculiarity even in the wider category of red fruits). It ripens under the sun of South Italian Basilicata region boasting an extraordinary balance between acidic and sweetness taste.

Italian Candonga Strawberries it have a source of beneficial properties for health because is naturally high in antioxidants, potassium and fibe, generally it can have more Vitamin C than an orange, it have a source of folic acid and can stimulates the production of seratonin and melatonin, a true healthy superfood from only 27 kcal per 100g

Candonga strawberry seedlings are planted in October and begin to produce fruit from January to June. The production is gradual and the strawberry retains the same characteristics throughout the harvest period, as average a medium-large size fruit it weight between 22 and 23g. 

The unmistakable Yellow Selenium Potatao. The result of years of research and selection, Selenella is a product of excellence with unmistakable characteristics: highly digestible, rich in starches, vitamins and mineral salts, it is even more precious because it is a source of selenium, an antioxidant ally of our health. Check our recipe in Serving Suggestions section

The pride of the agriculture of Treviso, the Late Red Chicory is the most precious variety of this chicory, unique for its making process and for its taste, lightly bitter.

The Late is harvested after the Early, from the first days of November following three production steps. The first is the “preforzatura”, in which the harvested plants with the roots are cleaned and the external leaves are removed. After this initial cleaning, big bunches are created, binding together 25-30 tufts in order to place the collars at the same height. Then, the bunches are buried and covered with protective tunnels to avoid contact with rains and ice.

The second step is the “imbiancamento” (in English: whitening), which make unique the taste, the consistency and the appearance of the Late Chicory. During this phase the plants are soaked until the collar in baths with slope water at a controlled temperature until a complete ripening, about 15-20 days. During this period the plant make new internal leaves which remain white and without chlorophyll, because they are protected from light sources. This operation, carefully checked, allows developing particular organoleptic characteristics, the leaves lost their fibrous consistency, becoming crispy and lightly bitter.

The last step is the “toilettatura” or finishing phase, where the tufts are set to be sold. Once unbound, the single tufts are cleaned from the external leaves and washed with fresh water.

Savoury and slightly bitter, it is perfect to be eaten both cooked and uncooked in various ways.

GREEN ASPARAGUS

PURPLE ASPARAGUS

NEW HARVEST !

The “Lara“ Walnut is characterized by an intense and pleasant aroma, it best expresses its properties when served with semi-mature cheeses, robust red wines and salads. Its attractive shaped kernel makes it perfect for preparation of aperitifs, fruit salads and decoration of biscuits, cakes and sandwiches. Excellent for pesto and risottos preparation and as a crispy breading for fish and meat.

Properties: Thanks to vitamin E, walnuts are small pearls of youth which fight the action of free-radicals and act as an excellent antioxidant. Walnuts are rich in polyunsaturated fatty acids and mineral salts, such as zinc, calcium, potassium, copper and iron. They are particularly high in magnesium and therefore are considered one of the natural food supplements of this mineral. Walnuts are also important source of vitamin E and folic acid. The omega 3 acids contained in walnuts help lowering the “bad” cholesterol level in the blood, preventing arteriosclerosis and most likely fighting stress.

Sicilian eggplants (called also aubergine) in a long shape variant. The eggplant colors range from white to lavender to dark purplish-black as well as pale green, yellow, and reddish. There are even some striped varieties. Various eggplant varieties may be used interchangably in most recipes, unless the skin color is a specific visual factor in the dish. When cut, this vegetable quickly oxidizes and the flesh turns brown. Salt water or lemon will help to keep the flesh from turning brown.

The variety of hazelnut tree grown in Piedmont is the Tonda Gentile Trilobata, which is mainly produced in the provinces of Cuneo, Asti and Alessandria, in the hilly areas of the Langhe, Roero and Monferrato.

The PGI denomination guarantees the quality and authenticity of the product to users and consumers.

The “Nocciola Piemonte PGI.”, is particularly appreciated by the confectionary industry for its quality parameters as:

• spherical shape of the seed
• excellent aroma and taste after roasting
• easy to peel
• good shelf life

These are the reasons why the Nocciola Piemonte is commonly recognised as the Best in the World!

Friggitelli peppers are elongated and slender pods, averaging 5 to 12 centimeters in length, and have a conical shape that tapers to a partially indented and rounded non-stem end. The waxy skin bears shallow folds and furrowing, ripening from green to red when mature. Underneath the thin skin, the flesh is crisp and pale green, encasing a central cavity filled with flat and round, cream-colored seeds. When picked green, Friggitello peppers are subtly sweet and offer a mild bitterness. As the pod matures into its scarlet red state, it develops an even sweeter flavor and a mild heat. Excellent source of vitamins A, B, and C, and also contain many essential minerals like potassium, iron, and manganese.

Friggitelli peppers are often referred to as “the famous frying pepper of Naples” and are favored for their sweet, crisp flesh and mild heat. In Italy, the sweet peppers are fried with garlic and light seasonings in olive oil and are traditionally served at restaurants with basil, tomatoes, and parmesan cheese over crusty bread. Outside of Italy, Friggitello peppers also received the Award of Garden Merit from the Royal Horticultural Society of the United Kingdom in 2005. This distinction is given to varieties of plants that demonstrate superior growth traits for home gardening through rigorous trial and assessments. Some of the characteristics tested include color and production, availability, and resistance to disease and pests.

Natural anti-inflammatory, antioxidant, precious nutrition supplement, rich in nutritional principles, Almond is among the healthiest and nutritious dry fruits. To be used as a delicious and healthy snack, as ingredient for cakes and biscuits or as a precious cooking decoration.  Sicilian almonds are remarkable for their size and shape, as well as the very low percentage of broken pieces.Their agreeably soft and nutty flavour is also impressive. The almonds are crunchy and well suited for using directly or combining with other foods. This almonds are from the island of Sicily and are harvested, pitted, blanched and gently dried there.

The fruit of the 'Pistacchio verde di Bronte' is sweet, delicate, aromatic, characterized by an intense green colour. It is a symbol of a land which withstands the volcano and takes advantage of its fertility. Unlike the products of American or Asian origin, which are mostly yellow-green, the Pistacchio di Bronte is characterized by an intense bright green colour, with very marked aroma and flavour.

The pistachio is a fruit which boasts a very ancient history. It was already known by Babylonians, Assyrians, Jordanians, Greeks. According to some theories, it comes from Psitacco, a town of Syria. The pistachio tree, twisted, characterized by a reddish bark, which becomes grey when the plant is grown, is widespread in the Middle East, Iran, California, and China, but the one which produces the finest fruits is at Bronte, a municipality on the hills in the Park of Etna on Sicilian Island.

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 this red onion. In March 2008, the European Union registered the Protected Designation of Origin mark for the onions produced in this particular area.

The shape of its bulbs, of a deep purple color, vary from round to oval to elongated. The onion’s extraordinary sweetness, its delicate scent, its lightness and enjoyable taste, which derive from the morphological peculiarities of the soil and microclimate where it is grown, make it a much sought after ingredient by gourmets and chefs.

As if its wonderful taste wasn’t enough, the Tropea onion has proven health benefits, known since ancient times. Recent studies have shown that the Tropea onion, because of its high quality, seem to provide better therapeutic functions than other varieties, especially diuretic, hypoglycemic, and anticancer functions. In addition, it has antiseptic properties, it can alleviate both cold and flu symptoms, it strengthens the cells and tone the arteries, it lowers blood pressure, and it is also used in dermatology.

Salanova is a "multi-leaf" lettuce, so called because of the large amount of leaves three times greater than normal lettuce, it therefore presents itself with a compact and dense head of green or red color. This salad is rich in fiber, potassium and vitamins A and C

Red Oak leaf lettuce have elongated, lobed and loosely serrated leaves similar to those of oak leaves. The vibrant burgundy stained leaves form a semi-tight rosette, growing upward and outward. Red Oak Leaf lettuce has a buttery texture and an incredibly mellow, nutty and sweet flavor. It is known for its sweetness, which may be an even more memorable quality than its attractive foliage.

Oak leaf makes classy mixed salads and stays tasty even in drought and heat. The leaves are very attractive, distinctively lobed with the oak leaf shape. The plant is attractive with fairly tight rosettes of medium green leaves. Oak leaf lettuce is a type of butter lettuce whose leaves are distinctively lobed

Annual Herbaceous plant classified in the valerianaceae family, It is native to the Mediterranean region. Its scientific name is “ valerianella olitoria” and it is one of the most popular plants for salad with elongated leaves grouped in small tufts. It is a relative of “valeriana officinalis”, used in pharmacies, but it does not have the same properties of the latter. It contains 33 calories per 100 grams. Moreover it is rich in important nutrients substances and food by revitalizing, emollient, laxative and purifying properties.

Amazing tasty potatoes from South Tyrol, Val Pusteria country side.

A flavourful crinkled leaf cabbage and considered one of the best varieties for cooking. Savoy Cabbage has distinctive wrinkled leaves and a loose head. It is a dark green colour and a mild flavour. Savoy cabbage in particular-turns out to be an especially good source of sinigrin.

This Organic Red Cherry Tomatoes in Summer  season are sweet and flavorful. Perfect for salads and snacks.

Now these wonderfully delicious apples are available organic. Gala Apples have a mild, sweet flavor that is one of the most popular apples. They have a thinner skin and are fairly resistant to bruising which makes them a perfect snack out of hand or utilized as a tasty apple for baking.

The modern-day quince is shaped like a hybrid of an apple and pear, and similar in size. The average quince weighs about 4 ounces, has a rich yellow exterior, and gives off a strong, pleasant fragrance. It's hard, acidic, and astringent before cooking, but it turns red, takes on a whole different flavor, and tastes divine when cooked. Aluminum cookware will deliver the deepest red color in cooked quince. Quinces grow on trees and are ripe and ready for eating in late autumn.

Crown Prince pumpkins are large, round to ovate fruits, averaging 25-35 centimeters in diameter, and have a flattened shape with shallow ribbing. The rind is firm, dense, smooth, and ranges in color from silver to blue-grey. Underneath the surface, the flesh is bright orange, dense, waxy, and dry, encasing a central cavity filled with moderately sized, flat, cream-colored seeds. Crown Prince pumpkins hold their shape well when cooked and develop a tender, soft consistency with a honey-sweet, nutty flavor.

Crown Prince pumpkins are a good source of beta-carotene, which is an antioxidant that creates the orange pigment found in the flesh and can be converted into vitamin A within the body. The squashes also contain fiber, which can help regulate digestion.

The onion of Cannara is a typical product of Umbria protected: it is one of the many regional food and wine products of excellence that has gained a wide recognition, to emphasize not only the goodness and versatility in the kitchen but also dating back to the historical roots of its use.
Besides the prestigious award from the Ministry of Agriculture, the Onion of Cannara also won the coveted title of Slow Food.

Currently, the traditional cultivation and harvesting of onion of Cannara is carried out by small producers called “cipollari”, often handed down from father to son a passion for this production of excellence for generations.

The producers and growers of this vegetable that has a fundamental importance to the area since the sixteenth century, are now gathered into the Consortium of Onion of Cannara, an organization founded under the auspices of the City which aims to monitor the whole the production chain and guaranteeing quality standards and origin of this precious resource of the territory.

The onion of Cannara is a typical product of Umbria protected: it is one of the many regional food and wine products of excellence that has gained a wide recognition, to emphasize not only the goodness and versatility in the kitchen but also dating back to the historical roots of its use.
Besides the prestigious award from the Ministry of Agriculture, the Onion of Cannara also won the coveted title of Slow Food.

Currently, the traditional cultivation and harvesting of onion of Cannara is carried out by small producers called “cipollari”, often handed down from father to son a passion for this production of excellence for generations.

The producers and growers of this vegetable that has a fundamental importance to the area since the sixteenth century, are now gathered into the Consortium of Onion of Cannara, an organization founded under the auspices of the City which aims to monitor the whole the production chain and guaranteeing quality standards and origin of this precious resource of the territory.

A pumpkin is a cultivar of winter squash that is round with smooth, slightly ribbed skin, and is most often deep yellow to orange in coloration. The thick shell contains the seeds and pulp. The name is most commonly used for cultivars of Cucurbita pepo, but some cultivars of Cucurbita maxima, C. argyrosperma, and C. moschata with similar appearance are also sometimes called "pumpkin".

Native to North America (northeastern Mexico and the southern United States), pumpkins are one of the oldest domesticated plants, having been used as early as 7,500 to 5,000 BC.

Pumpkin has an impressive nutrient profile.

• Highly Nutritious and Particularly Rich in Vitamin A
• High Antioxidant Content May Reduce Your Risk of Chronic Diseases
• Packs Vitamins That May Boost Immunity
• Vitamin A, Lutein and Zeaxanthin May Protect Your Eyesight
• Nutrient Density and Low Calorie Count May Promote Weight Loss
• Antioxidant Content May Lower Your Risk of Cancer
• Potassium, Vitamin C and Fiber May Benefit Heart Health
• Contains Compounds That Promote Healthy Skin
• Incredibly Versatile and Easy to Add to Your Diet

A delicious Rustic and Golden apples from valley Val Venosta Organic farming. Golden Delicious is the queen of Val Venosta apples. That the most popular apple has a real quality, can be seen in its lovely red cheek. By the way, this is typical of fruits on a hillside. It taste sweet with delicate acidity, they are juicy with very fine and soft pulp. Gala Apples have a mild, sweet flavor that is one of the most popular apples. They have a thinner skin and are fairly resistant to bruising which makes them a perfect snack out of hand or utilized as a tasty apple for baking.

Delica pumpkins are squat and irregular, each presenting a completely unique landscape of scarred, green-grey skin. These pumpkins have a depth of flavour that consistently sets them apart. Beneath each gnarly rind, we find densely packed, vibrant flesh that smells distinctly sweet and stays firm once cooked.

This unique combination of texture and flavour can only be achieved through meticulous growing methods and a concerted effort to reduce the water content of each pumpkin.

Celeriac is a large root, generally thick, spherical and surrounded by small secondary roots, that are usually remover for their commercialisation. It is of a ground-like brown colour and it has a hard and compact yellowish white flesh.

The thistle plant not only has wonderful purple flowers, but the plant has many features: both paper and oil can be produced from it and wool can be “carded” with it (the verb comes from ‘”cardo,” the Italian name of the plant). In the pre-industrial era, dried thistle flowers were used to clean raw wool before spinning. However, we should focus on the food facts here because thistle is not only edible, but it’s also really tasty.

Thistle an exclusively winter food because, to be suitable for cooking, the plant should be reaped while still young. The plant’s toughest parts, its prickly leaves and spines, should be stripped off before baking the flowers and stems in the oven or trying them raw with “pinzimonio” (a condiment of oil, vinegar and salt). Even the remains are great ingredients, as long as they don’t become black in color. The best advice is to use gloves and always dip these remains in water and lemon to avoid oxidation before freezing them.

The rennet is a sweet and fragrant acidulous apple originating in France ('reinette') of different color depending on the variety: from uniform green to uniform rusty yellow to uniform rusty gray, two-colored green-red or yellow-red plus or less rusty.

The rennet is particularly suitable for the filling of apple strudel.

Enjoy the widest selection of Apple in Hong Kong. Exoression of the uncomparable bio diversity of Italy. From the Vesuvian Area south of Italy to the Dolomities Mountain in Noth East.

Apples are the ideal fruit to eat at any time, having a positive role in the achievement of nourish balance. Their skin may be green, yellow or reddish, and the meat taste ranges from a bitter to sweet flavour.

It is one of the most consumed fruit in the world. There is a great amount of varieties; thanks to that, apples are available all the year round.

Organic Pink Grapefruit. Named for the fact that the fruits grow in grape-like bunches, grapefruits are the largest citrus fruits, growing up to 18cm in diameter. Tart and tangy with an underlying sweetness, grapefruit has a juiciness that rivals that of the ever popular orange and sparkles with many of the same health promoting benefits.

Grapefruit is an excellent source of vitamin C. It is also a good source of dietary fibre, vitamin A, potassium, folate, and vitamin B5. Grapefruit also contains phytochemicals including liminoids and lycopene.

Beetroot (Beta vulgaris) is a root vegetable also known as red beet, table beet, garden beet, or just beet.

Packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C.

Beetroots and beetroot juice have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance.

Many of these benefits are due to their high content of inorganic nitrates.

Beetroots are delicious raw but more frequently cooked or pickled. Their leaves — known as beet greens — can also be eaten.

There are numerous types of beetroot, many of which are distinguished by their color — yellow, white, pink, or dark purple.

Appropriately named for their shape and size, oxheart varieties of tomato can produce fruit that weigh up to three pounds. They are very meaty with few seeds, making them a great slicing tomato. (My dad’s favorite tomatoes are the ones where one slice covers the bread completely, and the oxhearts don’t disappoint.) Their size also makes them a good tomato for stuffing, and since there are few seeds, their meat works well in sauces and salsas.

The Iron Cup pumpkin is similar to the Delica variety - a soft and sweet paste widely used for risottos and flans - but later than this one, with a dark green skin and orange pulp, firm, sweet and dense, also good simply oven with oil, rosemary and salt.

The purple-robed prince among cabbages. It has an intense musky flavor and sweet snappiness. Red cabbage can be stewed, braised, or even curried. It's crispy when you scoop the raw leaves into dip. Crunchy when you stir-fry small wedges. A silky herbal accent on the tongue when you add chopped leaves to stew or soup.

Tarocco oranges represent the main variety of blood orange. It is a very popular variety all over the world. Their distinctive flesh can range from streaked pink to the deep red color blood oranges are known for. Equally good for juicing or for eating out of hand. From an organoleptic point of view, they are characterized by a very pleasant taste, thanks to the high but at the same time balanced content of sugars and acids.

These dates are of the Medjoul variety, considered among the most valuable of all.They are large in size, pulpy, with an intense burnished color, a characteristic aroma, a soft consistency and a strong and enveloping flavor.They are neither treated nor molasses and are particularly appreciated in both sweet and savory preparations.

The Chantecler apple is a cross between the American Golden Delicious and the French Reinette Clochard. It keeps well like the Golden Delicious and has the nice flavour of the Reinette Clochard. It is slightly flat in shape with a yellow-gold skin and is a little rough-looking, giving it a very natural appearance. The acid and sugar content is very balanced, making it ideal for both eating fresh and baking.

Shallots (Allium ascalonicum) are a member of the allium family, closely related to onions, garlic, and chives. Whether diced, minced, or sliced, shallots are used for seasoning dishes, either with a soft onion undercurrent or a pop of sharp acidity similar to a hint of garlic.

Figs are a unique fruit resembling a teardrop. They’re about the size of your thumb, filled with hundreds of tiny seeds, and have an edible purple or green peel. The flesh of the fruit is pink and has a mild, sweet taste. The scientific name for the fig is Ficus carica.

Figs — and their leaves — are packed with nutrients and offer a variety of potential health benefits. They may promote healthy digestion, decrease your risk of heart disease, and help you manage your blood sugar levels.

Dried figs are high in sugar and rich in calories, as the sugar becomes concentrated when the fruits are dried.

Figs also contain small amounts of a wide variety of nutrients, but they’re particularly rich in copper and vitamin B6.

Copper is a vital mineral that’s involved in several bodily processes, including metabolism and energy production, as well as the formation of blood cells, connective tissues, and neurotransmitters.

Vitamin B6 is a key vitamin necessary to help your body break down dietary protein and create new proteins. It also plays an important role in brain health.

Tarocco blood oranges are medium to large in size, averaging 7-10 centimeters in diameter, and are globular to round in shape with a small bump on the stem-end. The semi-thick, yellow-orange rind exhibits only the occasional light pink blush, giving no indication to the potential color of its interior. The rind is also smooth with prominent oil glands that create a pebbled appearance across the surface and underneath the surface of the rind, there is an off-white pith that is spongy and gently clings to the flesh. The flesh can range in color from orange with light blushes of pink to a deeper ruby red, depending on growing temperatures. The soft flesh is also nearly seedless, juicy, and is divided into 10-12 segments by thin membranes. Tarocco blood oranges are the sweetest of all the blood orange varieties and have a bright and balanced flavor with tangy notes of raspberry.

The early Ciaculli mandarin, otherwise known as primintvu, owes its name to the small city of Ciaculli, not far from Palermo, in which it is grown.
It is a product included among the Slow Food Arca del Gusto presidia and the late term indicates that its production takes place later than that of other citrus fruits. The fruit is an endemic variety and is not made by grafting or genetic engineering operations. It has a strong aroma, a high sugar content and a very thin skin.

Tacle is a citrus fruit obtained by crossing Tarocco orange and clementine with traditional techniques. It has an orange, firm, very juicy pulp with a delicately aromatic taste, and is rich in vitamin C.

Giant PGI Agen Prunes

Top quality prunes made in Agen, France, on the edge of what used to be the old Gascony area of France. They are dark purple with a hint of blue in them, they are produced in the most traditional way, preserving their natural nutrients.

Soft and creamy are perfect for your most favorite recipes, to boost your breakfat or as ready to eat super healthy snack !

 They are the dried version of plums called “Ente” plums grown in the Lot-et-Garonne region.

The harvest happens between the third week of August and the third week of September. It is done using machines. Collars are placed around the trunks of the trees, which the machines then shake so that the falling plums are caught by the collars. The plums are then washed and sorted. They used to be first dried in the sun, then in ovens.

Some people say the Ente plum was in France since the Romans; others say it was brought there from Syria by the returning crusaders.

The monks at Clairac Abbey were the first to grow it.

Commercial production of the plums into prunes started in the 1400s in the Quercy and Rouergue regions. Export of the prunes had begun by the 1600s.

The crusco pepper is a sweet red pepper that is dried and fried for a few seconds in oil: the temperature range causes the vegetable to become "crusco", ie crunchy.
The pepper cooked in this way can therefore be used as a side dish or snack, or as ingredients of other typical dishes of the region, such as cod in Basilicata, strascinate / orecchiette with turnip greens and cruschi peppers, sciacciate Calabrese olives or, especially in Calabria, in sautéed fresh vegetables (turnip tops, escarole).

Accentuated sweetness and low acidity. Crunchy, juicy. It loves the mild climate of South Tyrol: the ideal habitat to develop its bright red dress. It keeps for a long time.

Topaz is a medium or medium-large apple, although the size can vary. The skin color is yellow, almost completely overlaid with red and crimson flush. The flesh is crisp and cream-colored. Topaz is a modern disease-resistant apple variety from the Czech Republic. It always does well in taste tests, especially if you like a sharper-tasting apple.

A baby artichoke is not a different variety than a regular artichoke. It's just a smaller and fully mature version of the traditional artichoke. Baby artichokes are fun because with just a little trimming, you can eat the whole thing. Its petite size comes from being picked from the lower part of the plant.

Hayward is a cultivar of Actinidia deliciosa. The reference for Kiwi in Italy, where it represents 95% of production. Hayward prefers fresh and well-drained soils rich in mineral organic substances, has medium-high vigor, excellent productivity and uniformity of development. Hayward has regular, elongated and rounded fruits at the apex. The skin is hairy, the pulp is very bright green, it has excellent organoleptic qualities and is also rich in vitamins and minerals.

Vitelotte potatoes are small to medium in size and are elongated and slender, similar to a fingerling potato, and are cylindrical with irregular lumps. The smooth skin ranges from dark purple to deep violet-blue and is speckled with deep-set eyes giving it a bumpy texture. The flesh is smooth, firm, and dense and has a deep purple hue that is occasionally marbled with white. When cooked, Vitelotte potatoes retain their vibrant hue and offer a dry, floury flesh with nuances of chestnuts.

The Ratte potato (also known as La Ratte, La Reine Ratte du Touquet, or Asparges) is a small potato with a unique nutty flavor and smooth, buttery texture. The nutty flavour is said to have come from the types of soils the variety is grown in by the French farmers. This potato has an ovate shape, often with a slight curve and golden speckled skin. The flesh of this potato is a golden yellow and its texture maintains even when cooking.

Small round white bulbs sporting tiny roots and bright green stalks, white spring onions definitely deliver the fresh flavor of spring. These tiny tasty onions are simply young onions that are harvested before reaching maturity.

The laurel tree is native to Southwest Asia and is now also native to southern Europe and parts of America. Because the laurel tree is not winter hardy, it is often grown in northern Europe as an ornamental plant in the bucket. The dried leaves of the laurel tree are used as a spice. From the fruit oils are pressed.

the new potato, also called primaticcia, is an early variety of the potato. Small in size, it is characterized by a very thin skin and a sweet and delicate flavor. Small in size, it is characterized by a very thin skin and a sweet and delicate flavor.

The outer wrappers of the Red garlic are white and paper thin, and beneath the sheath, the creamy cloves are housed in tight, burgundy wrappers. Red garlic has a pungent and sweet flavor unique to the variety, and one clove can offer enough garlic flavor for a dish.

Turnip, (Brassica rapa, variety rapa), also known as white turnip, hardy biennial plant in the mustard family (Brassicaceae), cultivated for its fleshy roots and tender growing tops. The turnip is thought to have originated in middle and eastern Asia and is grown throughout the temperate zone. Young turnip roots are eaten raw in salads or pickled, and the young leaves may be cooked and served. The roots are also cooked and served whole or mashed and are used in stews. Though sometimes called yellow, or wax, turnips, rutabagas (Brassica napus, variety napobrassica) are a different species.

Very tasty and productive variety of peppers with long, large and conical-shaped fruits. Once ripe, they change color from dark green to red.

The raspberry is the fruit of the raspberry shrub or bramble. This plant grows wild in several regions of Europe, although it is also cultivated, becoming quite an important crop. It is a small, conical or round fruit with a velvety red or yellowish skin. The pulp is very aromatic and has a bittersweet taste. It is eaten raw or used to make jam, jelly and drinks.

The blueberry is a fruit that grows wild in fresh areas of the North hemisphere. It is a bluish-black, rounded berry measuring 6mm of diameter. It is mainly consumed in jams, cakes or as garnish for various dishes. It is rich in vitamins and it supplies very few calories.

The melon is a climbing annual plant of the Cucurbitaceae family from which countless cultivars have been selected.

The term melon indicates both the fruit and the plant itself, depending on the contexts in which it is used.

It is widely cultivated for its edible, sweet and fragrant fruit. Not all varieties of melons are sweet. For example, the serpentine melon is a non-sweet melon, widespread mainly in Asia from Turkey to Japan, with an elongated shape and a taste similar to cucumber.

Morel mushrooms are small to large in size with caps that are oblong, cone-shaped, bulbous, or egg-shaped and are attached to short, stout stems. The cap averages 2-7 centimeters in diameter and ranges in color from blonde, light brown, grey, to dark brown. The fragile, brittle cap also has a hollow, honeycomb-like exterior that consists of many irregular holes and ridges with a small, bumpy texture and attaches directly to the stem. Inside the cap and stem, there is a hollow cavity running the length of the mushroom and the stem is white and averages 2-9 centimeters in length. When cooked, Morel mushrooms are meaty and tender with a deep, earthy, nutty, and woodsy flavor.

The myrtus communis is a medicinal plant that spontaneously grows only in Europe and is typical of the Mediterranean. It is very common in Sardinia, where it is called “murta”. Being a thermophilic species it prefers neutral or subacid soil, limiting its range to grow naturally below a half mile (800 mt.) above sea level. Sensitive to strong winds and rather demanding in terms of humidity of the substrate, it is localized preferably in the concaved areas of valleys and slopes.

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.

This fruit is spherical in shape, compact and durable to the touch, with an average weight of around 100 grams. The flesh is firm and the flavor is slightly acidic. It has a good capacity to last for a long time if stored in the refrigerator.

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.

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. If you store celery, wrap top to bottom, in foil, and put it in your fridge, it will last up to 10 days without going rubbery. Celery is an excellent source of dietary fibre and a good source of Potassium, which counters an overload of Sodium in our bodies. 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.

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.

This red onion from South of Italy has a stronger and sweeter aroma and the inner part is juicier and whiter than the other red onions.

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.

With roots - 80~100gr

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.

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 organic mandarins from Sicily are grown with the method of organic farming. The organic farming allows to obtain very sweet and fragrant citrus completely natural. Organic mandarins these offer recipes based on citrus very tasty and nutritious. The colors are more vivid and organic mandarin properties are beneficial for the body.

They are sweet and fragrant, easy to peel, of a bright orange in colour, with few seeds and of a medium caliber.

The organic orange, Lanellata, 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!