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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.

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.

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. 

WHITE

WILD

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PURPLE

 Inside today's Superior Italian Vegetable and Fruit we have:

1. Roman Broccoli 1kg

2. Roman Zucchini 1kg

3. Royal Gala Apples 1kg

4. Golden Apples  1kg

5. High Quality Melon 1kg

 Picture is for reference only!

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.

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.

Sardinian artichoke comes with thorns, they are oblong shaped characterized by a closed top with dark green external leaves. Among the varieties of artichokes the Sardinian one is at the top of the list for its taste and consistency.

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

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

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.

Unlike many other vegetables, where the buds smaller and purposes are also softer, thicker stems of asparagus turn out to be the softest, since they have a higher pulp.

The asparagus was already known as a wild plant, since the time of the Egyptians (4000 a. C), who widespread its cultivation in the Mediterranean basin. Asparagus is rich in fiber, and vitamins A, B1, B6, C, folic acid, amino acids, carotenoids, and minerals such as calcium, phosphorus and potassium; containing few calories, are particularly suited for this weight-loss diets. The asparagus have depurative and diuretic properties, but are also rich in uric acid. The asparagus have the characteristic to stimulate the appetite, also reducing water retention in the tissues due to the presence of purines (which arise as a result of their cleavage uric acid), they are indicated for those who want to eliminate cellulite.

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.

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 broccoli is a member of the cabbage family and is closely related to the cauliflower. Its cultivation originated in Italy. 'Broccolo', its Italian name, means "cabbage sprout." Because of its different components, broccoli provides a range of tastes and textures from soft and flowery (the floret) to fibrous and crunchy (the stem and stalk). Do not let the smell of the sulfur compounds that are released while cooking keep you away from this highly nutritious vegetable.

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.

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

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

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

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.

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.

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

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

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

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 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!

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.