Product List

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.

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.

Vittoria Grapes is rich and its ripening is early. It is a very good vine above all for its earliness and its productivity. The bunch is big, pyramid-shaped and quite loose. The yellow grape is big and elliptic-shaped, the peel is little pruinose, medium-thick and green-yellow, the pulp is crunchy and at the same time juicy and quite sweet. It has a good resistance to carriage.

The organic black grapes is a typical Sicilian fruit that is produced in the middle of summer with excellent properties beneficial for our health. Grown from organic orchards, it is ideal for your fruit-based aperitifs or a quick summer lunch on the beach. They are fruits rich in antioxidants useful to keep us young thanks to their anti-aging power. It is a small fruit with firm and dark flesh, covered with a thin cuticle and tending to black. Sometimes there is a small kernel inside the grape, depending on the variety.

The grape has an ancient origin, already in Neolithic times it was used as food and some Egyptian hieroglyphics represent its cultivation and processing to obtain wine

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 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.

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!

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.

It is an aesthetically very particular fruit, of a round shape sometimes compressed at the poles, whose skin is completely smooth or partially netted in the area of ​​the petiole. The color is equally unusual, because it can change from light gray-green to straw yellow-cream based on the maturation stage; according to the varieties, even in full ripeness, some darker green rays that start from the petiole can be found. The peel is medium-thick. The flesh has a light orange color, sometimes it turns to a "salmon" color. The placental cavity where the seeds are contained is very small and it occupies less than 25% of the entire fruit, which makes it a good use as a slice on the plate. The fruit is generally evaluated as "unusual" by the consumer, as it does not immediately attract for its characteristics of smooth skin and light colors, but precisely for this reason it stands out in a unique way from all the other melons on the market.

Created in the 17th century by crossing Radicchio di Treviso and escarole, the variegated Radicchio di Castelfranco Veneto is a type of Italian leaf chicory grown within the provinces of Treviso, Padua and Venice. Thanks to its peculiar shape and blanched yellow leaves covered in red flecks, Radicchio di Castelfranco is often nicknamed 'orchid lettuce'or 'winter rose'.

Undeniably the most prized variety of chicory, Castelfranco grows in autumn and is very sensitive to cold winter weather. The flavor of its tender leaves ranges from sweet to pleasantly bitter which makes this versatile leaf vegetable used in a wide variety of dishes, from salads to desserts such as Sformato di Radicchio al Domino, a type of sweet flan made with ricotta, custard and chocolate.

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

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.

Sweet like a cantaloupe, the Yellow Melon, also known as Spanish melon or Juan Canary, pairs well with citrus or ginger flavors and makes a refreshing cold soup or drink. Like other melons, the canary melon is a healthy addition to your diet, offering a number of benefits. Not only does this melon help you keep a lid on calories, but it's also a good source of nutrients that help you fight off disease.

The Golden plum has a thin golden outer skin and is roughly the size of a golf ball. The inner flesh of the Golden plum has a juicy consistency, is golden in color like the outer skin and offers a sweet flavor with floral undertones.

The Costoluto Genovese tomato is an indeterminate heirloom type from Italy that’s well adapted to high heat but also does well in cooler weather and coastal climates. The large, red, flattened and deeply ribbed fruits have a complex, slightly tart flavor. Slicing will produce cool scallop-edged rounds perfect for sandwiches or snacking. Often used for making sauces, soups, or juice, this is a good choice to grow for cooking or preserving because the flavor intensity will only increase with heat.

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.

Sorrento tomato is a tomato of big size with a round shape: it is particularly costated, and when picked presents a light red colour fading into pink with green hues. It has a delicious pulp, meaty and compact with a delicate and sweet taste. According to some this variety arrived in the area through trades with America at the beginning of the century, when, exporting lemons, the tradesmen purchased the seed. This theory is confirmed by the fact that the cultivation is limited to few towns in an area called "I Colli", and it coincides with the place the ship-owners who exported lemons resided at and in which there are other plants that are endogenous to the local vegetation, almost surely imported at the same time as the tomatoes. The cultivation of this variety became common in other Vesuvian towns where the product though does not have the same organoleptic characteristics.

A traditional Italian Purple / Violet coloured artichoke variety which produces an abundance of medium sized globes which have tender, meaty leaves with an excellent delicate artichoke flavour. It is highly versatile in cooking, since it may be eaten raw, fried, filled with various ingredients, combined with pasta and risotto, preserved or even served as dessert. Check a traditional recipe in Serving Suggestions ↑

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.

BabyOnions are actually immature onions of different varieties and range in sizes of around a little less or more than 1 inch diameter. They are planted densely so that they cannot grow to be more than that size

The large, red stalks of the Giant Red celery have a wonder flavor, some prefer it over green stalks! The Giant Red celery is a hidden gem. This variety is by far the best tasting celery you can grow! The yellow-pink hearts of the Giant Red are great in salads or soup and it grows great throughout the United States.

Mid of September starting the season of this seedless and full of fresh taste early Clementine Orange. Farmed in Sicily

The starting of the Autumn in Italy raise up the season of the Melograno, Pomegranate.

A wonderful fruit to boost your need of premium Vitamins and precious antioxidant.

Together with the Pomegranate another great autumn fruit from Italy!

Amazing tasty, super sweet, a gourmet experience enjoying this Persimmon.

The Avola Almond is a Traditional Sicilian Product. It is grown in the South East zone of Sicily, in the provinces Siracusa and Ragusa, Italy’s sunniest.

it is good and healthy even consumed as it is, by virtue of its optimal organoleptic and nutritional properties. Just one example: it contains three times the polyphenols present in the Californian almond.

They are used extensively in making pastry and confectionery. Here are some benefits of Avola almonds and why one should take it on daily basis. 

High concentration of nutrients

High antioxidant content

Natural source of protein and fiber

Filled with vitamin E

Power-packed with minerals

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.

Pan di zucchero is a chicory, not as bitter as radicchio, comprable to a dense head escarole.

The Angeleno is a heart-shaped plum with dark red to purple skin and moderately sweet, firm, amber flesh and pale yellow in colour which encompasses a small centred stone. The flesh of this dark red plum is dense, firm and crunchy. The fruit in less juicy but its flavour is well-balanced because of its long growing time. Opposite to the main-steam plum varieties, it doesn’t soften along the time and it is very different to other soft succulent varieties like Victoria plum for example, but the Angeleno plum is very popular with customers due to ease of storage and transport.

The Golden kiwi has bronze toned, smooth, hairless paper-thin skin. The golden flesh is dotted with the trademark edible black seeds. Its flavors are sweet and tropical with notes of pineapple and mango. Its shape is oval, coming to a blunted point at its stem end.

There are plenty of health benefits of the golden kiwi. Here is the list of some popular reasons why golden kiwis are awesome for your health.

Prevents Dehydration

Avoids High Blood Tension

Shields You from Vision Loss

Improves Blood Flow

Protects You from Diabetes

Takes Good Care of Your Digestion

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.

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 Ox heart tomato throughout the Mediterranean stands out for its unique fragrance and its inimitable texture. A true prince of cold dishes. To enjoy all the sweetness and firmness of the flesh, it should be eaten simply in a salad, with plenty of basil and extra virgin olive oil. The tomato of Sorrento, comparable to the "costoluta" but has combined green with reddish hues. The fruit can be up to a kilo in weight, it is firm and fleshy. Easily cut into slices without bruising or crushing the fruit.

Though not aethetically pleasing to the eye, the celeriac has a mild, celery-like flavor with a starchy, rather potato-like texture. What it lacks for in appearance is most certainly made up for in taste. As a root vegetable, it stores well, making it a real treat for local eaters in autumn and winter.

Since this is a root vegetable, it stores well and for an amazingly long time if it is kept cool. Having spent most of its life underground, it also enjoys the dark. Kept loosely wrapped in plastic in the fridge it will last up to several weeks, even longer if it was freshly harvested.

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.

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.

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.

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.

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.