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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.

Inside today's Italian Vegetables and Fruit box  we have:

1. Tomato Ox Heart 1kg

2.  White grapes 500 gr

3. Roman Zucchini 1kg

4. Garlic Braid 1kg

5. Amalfi Lemons  500 gr

6. Date tomatoes 1kg

7. High Quality Italian Melon 1kg

Picture is for reference only!

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

1. Tomato Ox Heart 1kg

2. Roman Zucchini 1kg

3. Garlic Braid 1kg

4. Curly Kale  500 gr

5. Organic Sicilian Lemons 1kg

6. High Quality Italian Melon 1kg

Picture is for reference only!

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

1. Date tomato 1kg

2. Roman Zucchini 1kg

3. Garlic Braid 1kg

4. Curly Kale  500 gr

5. Organic Sicilian Lemons 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.

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.

Camone tomatoes are a new variety developed recently in Sardinia specifically for raw eating. Small, round and scarlet with a hint of green on the cusp, they make crunchy sweet eating with an unusually crisp texture… ideal for al fresco dining.

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.

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

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

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

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.

Avocado, also called alligator pear, fruit of Persea americana of the family Lauraceae, a tree native to the Western hemisphere from Mexico ,south to the Andean regions. Avocado fruits have greenish or yellowish flesh with a buttery consistency and a rich, nutty flavour. They are often eaten in salads, and in many parts of the world they are eaten as a dessert. Mashed avocado is the principal ingredient of guacamole, a characteristic sauce in Mexican cuisine. Avocados provide thiamin, riboflavin, and vitamin A, and in some varieties the flesh contains as much as 25 percent unsaturated oil.

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.

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.

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

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

Zucchini blossoms are the flowers on a zucchini plant from which the zucchini will grow. Sometimes you can even find small zucchini with the blossoms still attached (or, to the zucchini blossom fanatic, zucchini blossoms with small zucchini). They have a delicate zucchini flavor and soft, slightly velvety texture. To store them, keep them loosely wrapped in a plastic bag and chilled. Be sure to put them where they won't be crushed by other produce.

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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)

It’s the time of the vendemmia or grape harvest, and in all the markets now you can find this irresistibly, seductive fruit. A pulp, sweet at first, sour if you bite into it, which pops out of a rather thick tart skin. Delicious, addictive. Nature’s “SweeTart.” This is the Uva Americana or “American Grape,” also known in Italy as Uva Fragolaor “Fragolino” because of its strawberry overtones. This vine originating in North America survives well in Italy’s northern climes. And thank God it does, because it is one of September’s greatest sensual pleasures. If the taste doesn’t overwhelm your senses, its appearance will. Deep purple, the color of sensuality itself, dusted with what appears to be a permanent morning mist. Don’t be shy when buying them. A large “vaschetta” (or little tubful) will disappear before you know it.

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

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

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

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.