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 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.

A mix selection of current available seasional pears like Abate, Williams, red williams, Kaiser, 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.

Aprrox. 3-4pcs per 500gr

The name "prickly pear" is quite deceiving, because the fruit actually comes from a cactus plant called the "Opuntia" that's native in the Americas.

With a bright red exterior it's commonly used in juices, cocktails, syrups, jams, and candies for its refreshingly sweet taste.

Prickly pear cactus — or also known as nopal, opuntia and other names — is promoted for treating diabetes, high cholesterol, obesity and hangovers. It's also touted for its antiviral and anti-inflammatory properties.

Some preliminary evidence shows that prickly pear cactus can decrease blood sugar levels in people with type 2 diabetes. Some research also suggests that prickly pear cactus extract may lessen the unpleasant effects of a hangover, possibly due to its anti-inflammatory effects.

It might be too early to call prickly pear cactus a superfood, but it can be part of a healthy diet. It's high in fiber, antioxidants and carotenoids. Indeed, prickly pear cactus is popular in many areas of the world, particularly Latin America, where it is a native plant.

The edible parts are the leaves, flowers, stems and fruit. Prickly pear cactus is eaten whole (boiled or grilled). It is also made into juice and jams.

Also known as Strawberry Vine grapes or Uva Fragola, Strawberry grapes are recognized for their hardiness, vigor, and sweet berry-like flavor. Fragola is the Italian word for strawberry, and these grapes had been in limited supply until 2011 when commercial production began in the United States and the United Kingdom. The demand for new grape flavors contributed to this grape’s production, and they were spread across the world for their unique flavor as a table grape.

Strawberry grapes are medium in size and are round to oval in shape, growing in tight clusters. The smooth skin matures from a pink to a deep red or purple, and when ripe, the grapes develop a silvery bloom or film, which is a protective coating that prevents the grapes from losing moisture. The translucent flesh is juicy and contains a few, small seeds, which are edible. Strawberry grapes have a rich flavor with sweet, berry-like notes. Strawberry grapevines also have deeply lobed, thick, green leaves that turn yellow in the autumn.

The origins of the Muscat grape are not entirely clear, although some believe that these grapes date all the way back to ancient Egyptians and Persians. More commonly it is thought that Muscat grapes originated with the ancient Greeks and Romans and classical writers like Columella and Pliny the Elder describe a grape that was very sweet and attractive to bees, but there is no historical documentation to confirm that the grapes written about were actually Muscat grapes. English Franciscan scholar Bartholomeus Anglicus provided the first documented mention of wine made from the Muscat grape in his De proprietatibus rerum, written sometime between 1230 to 1240.

The origin of grape comes from myth and legend. Someone says that the fruit ate by Adam and Eve was not an apple but grapes.
It was grown and appreciate by pharaons in Egypt, kings in Babylon and in the Greek society. It was there where the apirene grapes where discovered and then diffused around the mediterranean.
Seedless grape “apirene” is caracterized by partial or total absence of seeds in berries.
Currently, research and varietal innovation have by far improved original features of seedless varieties, making every grape a delighting experience for the palate, insomuch as new varieties are assuming relevant commercial importance for grapes fresh consumption close to traditional seeded varieties. In some countries, seedless grapes request has even overtaken seeded grapes one: it is easy to figure how sensorial experience, already positive when tasting a seeded grape, is furtherly improved when you do not come across seeds presence! Without considering advantages for kids, the prevention of hindrance in expelling seeds, ease in cakes and jams, convenience in fresh cut fruits preparation.And, all of this, keeping, obviously, healthy properties typical of every kind of grapes, riched in A, B, C, vitamins, tannins, polyphenols and simple sugars.

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.

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

Enjoy our tomato mix, where you can find different varieties perfect for your salads, in this tomato mix, you will find different textures, flavors, and colors, 6-7 different tomatoes are included in this mix.

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.

Gala apple is very popular with those with a sweet tooth, the Gala's distinctive sweetness and low acid content.  These characteristics make it the perfect snack and the ideal ingredient for cakes, desserts and creative dishes.

These big sweet peppers come in a rainbow of colors (green, red, yellow). Because of their size and mild-sweet taste, they are perfect to stuff , but are also incredibly versatile, adding flavor to any dish they are used in

The fruits are fantastic for salads or to just set out in bowls for snacking, best-tasting tomato in their trials for its sweetness and rich tomato flavor that includes just the right amount of tartness.

These tomatoes are very sweet and are perfect to be eaten raw in salads and as a garnish.

Enjoy our tomato mix, where you can find different varieties perfect for your salads, in this tomato mix, you will find different textures, flavors, and colors, 9-10 different tomatoes are included in this mix.

Patata della Sila PGI refers to the tuber, with yellow or red skin and yellow or white flesh, obtained from the Agria, Desirèe, Ditta, Majestic, Marabel and Nicola varieties of the Solanum tuberosum L.
The production area of Patata della Sila PGI involves some municipalities of the Silano Plateau, in the provinces of Cosenza and Catanzaro, in the Calabria region.

They are essential to complement the dishes and salad dressings, in this mix you will find, Sage, Rosemary, and Bay leave.

The onion of Montoro is a native variety from the plains of Montoro, taste is sweet, and it is intensely aromatic. It is excellent in any culinary preparation; it can be eaten both raw, in an innumerable variety of salads, and cooked in preparations such as soups, sauces and side dishes. 

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.

Nectarines are nearly identical to peaches in both their genetic makeup and nutritional profile. The most obvious differences are their skin and flavor. Peaches are covered with fuzz, while nectarines have thin, smooth skin. Nectarines also have slightly firmer flesh and a more sweet-tart flavor. Although their flavors are distinctive, nectarines and peaches can often be interchanged in recipes.

In addition to being low in calories and rich in fiber, nectarines are a good source of vitamin A, vitamin C, and potassium. These nutrients offer health benefits in terms of improved metabolism, digestion, and heart health. 

Italian selection of fresh imported apricots, soft, slightly velvety and ready to be eaten. 

In the Chinese culture is often associate the apricot with education and medicine. For instance, the classical word 杏 壇 (literally: "apricot altar") (xìng tán 杏坛) which means "educational circle", is still widely used in written language. Chuang Tzu, a Chinese philosopher in the fourth century BC, told a story that Confucius taught his students in a forum surrounded by the wood of apricot trees. The association with medicine in turn comes from the common use of apricot kernels as a component in traditional Chinese medicine, and from the story of Dong Feng (董奉), a physician during the Three Kingdoms period, who required no payment from his patients except that they plant apricot trees in his orchard upon recovering from their illnesses, resulting in a large grove of apricot trees and a steady supply of medicinal ingredients.

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.

Weight around 1.5kg per pc. Immediate pleasant feeling of sweetness (the sugar level is above average) and structure, with aromatic support enhanced by the after taste which remains on the palate for a long time. The pulp when it is opened is red colour of the pulp emerges this strong colouring is due to the very high Lycopene content, a carotene pigment, in comparison with the other varieties. It can have a close net-like, thin skin, with light furrows and a light green colour when fully ripe or, on the contrary, a plain skin which is a yellow-cream colour with middle sized and round in shape, lightly oval at the top and bottom.

White Vittoria grape havie all the preventive properties of grapes, the properties of the seeds themselves are of particular relevance in these varieties. They have nutritional, antioxidant and anticancerogenic properties, as well as important advantages for the treatment of venous insufficiency and other types of swelling.

The nutrients in the grape’s seeds protect against heart disease, cancer, inflammation and other health issues.
Grape contains flavonoids, which can have antioxidant effects, lower the levels of low density lipoproteins (LDLs, or “bad cholesterol”), relax blood vessels, and reduce the risk of coronary heart disease. The antioxidants in grape might help to prevent heart disease and have other potentially beneficial effects. Red grape varieties provide more antioxidants than white or blush grape varieties.

Grape leaf might reduce inflammation and have astringent effects. In other words, grape leaf seems to be able to draw tissue together, which could help stop bleeding and diarrhea. These properties appear to be greatest in the red leaves.

Plums belong to the same family as peaches, nectarines, and apricots. But plums are much more diverse than their stone-fruit cousins. They can be large or small, with red, purple, green, yellow or orange skin, and pink, yellow, or orange flesh.

They first grew in China thousands of years ago. Then plums made their way to Japan, parts of Europe, and America. Today, more than 2,000 varieties grow all over the world.

Plums add subtle sweetness to salads and desserts, but their health benefits are the juiciest part of the package.

 Plums have plenty of antioxidants. These substances protect the body against the cell and tissue damage that can lead to diabetes, Alzheimer's disease, Parkinson's disease, and cancer.

This incredibly pungent oregano comes to us from Sicily. Left on the branch to dry, the oregano is intense and wonderfully woodsy. 

Use for seasoning pizzas, tomato sauces & braised dishes.

Fresh and crispy seasonal cucumber

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

Raw Beetroots have a crunchy texture that turns soft and buttery when they are cooked. Beetroots are also an excellent source of folate and a very good source of manganese, potassium, and copper. They are also a good source of dietary fiber, magnesium, phosphorus, vitamin C, iron, and vitamin B6.

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.

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.

What is more wintery than chestnuts? Whether you are roasting them on an open fire, on your stovetop, or in your oven they will help you catch the seasonal spirit. And fresh chestnuts are worth the extra effort.

Chestnuts are revered in Europe and particularly in the Mediterranean cultures. In Italy, where the growing climate is perfect for chestnuts, everybody eats chestnuts in many variations. They can be candied or ground into a flour, and they are often puréed and sweetened to make desserts. Roasting chestnuts produces a delicate and slightly sweet flavor while softening the texture to potato-like consistency.

Chestnuts are a unique fruit of the Castanea species of deciduous trees. This fruit is most common in Asia though it has also been linked to the traditional Italian cuisine for centuries. Chestnuts are appreciated for their characteristic taste and for the ductility with which they can be consumed: boiled, roasted, and dried, or in the form of jam or flour. They are also excellent sources of vitamins and minerals (such as manganese, molybdenum, cooper and magnesium).

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.

The Kanzi apple ticks all the right boxes for a modern apple. It has the modern bi-coloured appearance, and does indeed look very attractive on the supermarket shelf. The marketing literature suggests that Kanzi is a crimson-red but all the examples we have seen are red-orange. It is a good firm fairly crisp apple, with a mild but pleasant apple flavour, slightly sharp rather than sweet and quite juicy.

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.

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.

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.

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).

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.

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.

 Castelfranco is the epitome of delicacy - it tastes somewhat bitter with a buttery texture. perfect to add in you salad. 

These lovely little seeds are used worldwide in so many cuisines. The Mediterranean are recognized for its intense taste and flavour!

They are also known as pinoli in Italian, pignoles, pinon, pine kernel. Pine nuts are actually the seeds found inside the pine cone. While every tree produces seeds, only certain trees have nuts that taste good enough to be edible.

Iconic ingredient together with the fresh basil for authentic Genovese pesto, the pine nuts are so versatile in the kitchen and as super food for your favorite breakfast and mix nuts.

A unique selection of Italian top onions from different area, each one with their special taste and health benefits.
A total mix of 2Kg of the following onions:

-IGP Tropea Onion: Red onions from Tropea (IGP) are a variety of onion that grows in Calabria.The incredible sweetness of this onion makes it a real all-rounder in any dishes, it is eaten in sandwiches, pasta dishes, burgers and salads and generously sliced over pizza.

-IGP Giarratana Onion: The town of Giarratana, in the Iblei mountains (Ragusa province), has long been known for the production of large, extraordinarily sweet onions. The bulbs have a slightly squashed shape and brownish-white skin. The flesh is white and flavorful, without pungency

-IGP Montoro Onion: The onion of Montoro is a native variety from the plains of Montoro, between the provinces of Avellino and Salerno. Slightly flattened globe shape, the Montoro onion’s skin features shades of purple internally and reddish or copper externally. The taste is sweet, and it is intensely aromatic. It is excellent in any culinary preparation; it can be eaten both raw, in an innumerable variety of salads, and cooked in preparations such as soups, sauces and side dishes. Largely use for the ragù sauce

-IGP Acquaviva Onion: , the red onion IGP Acquaviva from Puglia region is renowned for its bold flavor and sweetness. The color ranges from carmine to violet, getting completely white towards the core. The cultivation is done in accordance with tradition using nature-friendly methods.

Organic white grapes has crisp, juicy, sweet, and tart flesh that's somewhat translucent, they are perfect to pack as snack. 

Butternut squash (Cucurbita moschata), known in Australia and New Zealand as butternut pumpkin or gramma, is a type of pumpkin or winter squash that grows on a vine. It has a sweet, nutty taste similar to that of a pumpkin. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the blossom end.

The pomegranate fruit can be considered a "superfood", that is a food with a high nutritional value. In fact, it has so many nutritional properties that it becomes an excellent preventive and curative remedy for many of the most common ailments.

ANNURCA IGP

ORGANIC RED GALA

GOLDEN APPLE

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.

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shiny legume , leathery when ripe, weighing  about  g 20-40, formed by two valves about 10-20 cm long flat, arched and smooth with very hard and tenacious epicarp, almost blackish-brown iris-scent. 

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.

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Arabic	Hebrew	Polish
Bulgarian	Hindi	Portuguese
Catalan	Hmong Daw	Romanian
Chinese Simplified	Hungarian	Russian
Chinese Traditional	Indonesian	Slovak
Czech	Italian	Slovenian
Danish	Japanese	Spanish
Dutch	Klingon	Swedish
English	Korean	Thai
Estonian	Latvian	Turkish
Finnish	Lithuanian	Ukrainian
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Haitian Creole	Persian

 

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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.

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.

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.