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.

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

FRESH ORGANIC !!

The Rustic Organic Navel Oranges  from Sicily is grown following 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!

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

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, Kaiser Angelica,Madernessaand and Decana to taste different varieties of Italian growings pears.

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

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.

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.

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

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

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

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

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

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

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

Delicious Kiwi from Piedmont now in season!

Woody vine and edible fruit of the family Actinidiaceae. The fruit has a slightly acid taste and can be eaten raw or cooked. The juice is sometimes used as a meat tenderizer. Raw kiwis are high in vitamins C and K.

NEW HARVEST !

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

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

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.

Stinging Nettle Leaf (Urtica dioica and the closely related Urtica urens) helps cleanse the body of toxins and wastes. Nettle leaves can relieve fluid retention, bladder infections, stones and gravel. It gently stimulates the lymphatic system, seeming to enhance the excretion of wastes through the kidneys. Nettle leaves promote the elimination of uric acid from joints with a gentle, alkalizing diuretic activity. Thus its use is indicated in most types of joint diseases and doubly so in degenerative conditions.

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

Black grapes are comparatively richer in antioxidants. They contain fiber too. Their skin is rich in phenolic acids, like caffeic acid.

These compounds are responsible for the fruit’s anti-inflammatory, anticancer, cardioprotective, and antidiabetic properties

The most important compound in black grapes (and grapes, in general) is resveratrol. Resveratrol is a potent antioxidant that is extensively studied. Research states that it can fight inflammation, prevent heart disease, and even combat tumors 

The best way to enjoy the benefits of black grapes is to eat them as a whole (or even by consuming whole-grape products). The beneficial constituents in such whole-grape products can enhance the overall results

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.

Excellent in the salad, very handy in the kitchen, the red onion of Acquaviva delle Fonti (Puglia region), a Slow Food product, is renowned for its bold flavor and sweetness.
From the early 19th century, the farmers from Acquaviva grow these onions with the typical oblate shape large discs 2-3 cm thick and up to a span wide, weighing roughly 500 grams.
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.

Dr Jules Guyot is an early cropping variety that produces pale green fruits turning to pale yellow with a slight flush. Creamy white, sweet juice and melting flesh with an excellent pear flavour. The tree itself is compact and upright in habit, very easy to grow and has beautiful clusters of white blossom in the spring.

Guyot is best eaten when soft. As an early variety, the fruit ripens quickly.

Although named after Docteur Jules Guyot, an expert in the cultivation of grapevines, the variety was developed by nurseryman, M. Ernest Baltet and his brother in Troyes, France and released in 1875. In 1885, the variety was introduced into the USA.

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

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

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

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

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

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

The ellipsoidal kiwi fruit is a true berry and has furry brownish green skin. The firm translucent green flesh has numerous edible purple-black seeds embedded around a white centre. The deciduous leaves are borne alternately on long petioles (leaf stems), and young leaves are covered with reddish hairs.

Kiwis are small fruits that pack a lot of flavor and plenty of health benefits. Their green flesh is sweet and tangy. It’s also full of nutrients like vitamin C, vitamin K, vitamin E, folate, and potassium. They also have a lot of antioxidants and are a good source of fiber. Their small black seeds are edible, as is the fuzzy brown peel, though many prefer to peel the kiwi before eating it.

• Can help treat asthma
• Aids digestion
• Boosts the immune system
• Reduces risk of other health conditions
• Can help manage blood pressure
• Reduces blood clotting
• Protects against vision loss

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.

Top QUALITY from Albenga with long stem. The spine artichoke it is a versatile artichoke, very delicate and not very bitter; has a lot of fiber and a good amount of calcium, magnesium, phosphorus and potassium; it has very few calories (but this applies to all artichokes) and regulates appetite; it has detoxifying and diuretic functions.

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

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

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

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

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

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.

The “Gorizia’s Rose” is a rare and unique red chicory a true gastronomic specialty in Italy.
The Rose Chicory has an intense flavor, slightly bitter, crisp, the color is bright red with variegated shades towards pink or garnet red.

Gorizia sits on the left bank of the river Isonzo, on the alluvial plain it created and it is surrounded by hills of Eocene origin that, to the east belong to the Republic of Slovenia, while to the northwest, make up the Collio, famous for its wines and agricultural products. The wide variety of environments and cultures that gravitate on it has produced over the centuries a rich and varied gastronomic tradition. In the urban vegetable gardens and in the agricultural areas located on the outskirts of the city, a local variety of red chicory (Cichorium intybus) has been cultivated since immemorial time, similar to a rose that has just blossomed: the Rosa di Gorizia.

In October, the Rose reaches the optimal size and the color of the leaves turns from deep green to reddish with the first frost. Its heart is protected by the larger outer leaves that protect it from the frost. At this stage it is ready for harvesting. The Rose is collected in bunches or in boxes with roots and is stored in sheltered areas to protect it from frost that would compromise the vitality necessary for the subsequent processing in which the radicchio is placed on a warm bedding allowing complete maturation . This last procedure lasts from 15 to 20 days.  Each January is the annual flowering of this exclusive red radicchio-chicory.

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 Red Chard is a biennial herbaceous plant (annual in cultivation) native to the Mediterranean basin. It is harvested by cutting the leaves when they reach a height of 5-10 cm, by mechanical mowing, the number of cuts changes according to the cultivation period.

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).

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

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

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.

The Margherita of Savoia PGI White Onion has white bulbs, with a sweet and succulent flavor and a tender and crunchy texture.

The production area of ​​Margherita of Savoia PGI White Onion includes the Adriatic coast that extends from the mouth of the Ofanto river to the mouth of the Candelaro stream, in the territory of the municipality of Margherita of Savoia, in the province of Barletta-Andria-Trani, and the municipalities Zapponeta and Manfredonia, in the province of Foggia, in the Puglia region.

Onion has always been considered an anti-inflammatory and an antibiotic offered by mother nature for free. The bulb contains vitamins, mineral salts, sulfur glycosides and other trace elements with positive effects on many pathologies. It also helps regulate cholesterol and blood pressure.

The production area includes the territory of Margherita of Savoia, Zapponeta and Manfredonia. In this area, the sandy soil is ideal for the production of sweet and tender products with a perfect shape.

The White Onion of Margherita of Savoia has been grown for about three centuries in this area with the same production techniques.

Black grape has a sweet taste and a low degree of acidity. Ripens early in June, it has a medium conical cluster and almost completely seedless blue-black ellipsoidal grains.

French beans, botanically classified as Phaseolus vulgaris, are a tender, flavorful type of bean belonging to the Fabaceae family. Many different bean cultivars are generally categorized under French beans, and varieties can be of the pole or bush types, found in varying colors. French beans are also known as Filet beans, French Green Beans, Fine Beans, Haricots Verts Filets Extra-Fins, and Haricots Verts, and are specifically bred for their pods rather than their seeds. The beans are typically hand-harvested from plants and are picked early to ensure a tender texture and a rich flavor. Chefs utilize French beans primarily in their fresh state, and the beans are rarely grown for processing and canning. When lightly cooked, French beans provide earthy, sweet, and vegetal flavors, and they are a popular supporting side to rich, savory main dishes.

Nutritional Value

French beans are a good source of vitamin C to strengthen the immune system, vitamin K to assist in faster wound healing, fiber to regulate the digestive tract, and copper to build connective tissue. The beans are also a source of vitamin A to maintain healthy organ functioning, calcium to protect bones and teeth, potassium to balance fluid levels, and other amounts of iron, magnesium, phosphorus, and vitamins B1 and B2.

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.

Lime is a citrus fruit belonging to the Rutaceae family. The files have a rounded shape and usually do not exceed 6 cm in diameter and have a thin emerald-green skin. The pulp is rich in juice and is usually used to flavor dishes and drinks.

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.

ANNURCA IGP

ORGANIC RED GALA

GOLDEN APPLE

Porro di Cervere is a variety of Italian leek that has traditionally been cultivated in the municipality of Cervere, located in the province of Cuneo. The leeks are characterized by long and thin stalks with a large portion of the white edible part, which is renowned for its uniquely tender texture and a distinctively sweet and delicate flavor.

Another distinguishing trait of this leek variety is its easy digestibility due to low levels of lignin and cellulose. Cervere leeks are grown from carefully selected seeds of the local porro lungo d'inverno (long winter leek) variety, following traditional methods of cultivation that rely mostly on manual labor.

They owe their excellent organoleptic characteristics to the unique soil composition and the favorable microclimate of the area where they've been grown for many generations, as well as to the extensive knowledge and experience of the producers. This traditional vegetable is mainly appreciated for its white part, and it can be consumed either raw or cooked, lending its distinctive sweetness to a variety of Italian specialties such as pasta, soups, creams, quiches, flans, or omelets.

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.

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.

Puntarelle Romane or Chicory Sprout are as the name implies traditionally a Roman vegetable from the chicory family; from there comes their deliciously bitter, fresh flavour. Examining a head of puntarelle, it looks green and leafy. But start to pry apart the outer leaves and you’ll soon find the pale green, crunchy center that sets this vegetable apart. The core of the vegetable grows into multiple pointy spears, that are almost asparagus like at the tips.

Celery is a long green plant that grows in stalks with leaves on the ends. It makes an excellent low fat snack and can be eaten raw or cooked. Celery is available all year round. If you store celery, wrap top to bottom, in foil, and put it in your fridge, it will last up to 10 days without going rubbery. Celery is an excellent source of dietary fibre and a good source of Potassium, which counters an overload of Sodium in our bodies. Celery is highly versatile, it’s a great low fat snack, great in stews and casseroles and great for a little extra crunch in a salad. Celery can be eaten cooked or raw, it tastes good either way.

The early variety is readily available on the markets at the end of September. It comes in bunches with broad leaves and a white central rib. These neat little bunches of treviso chicory are compact and uniform. The narrow leaves with the dorsal rib is entirely white and the leafier outer parts a beautiful deep purplely marron colour. They are tender and crispy, sweet and has a pleasantly bitterish taste.

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.

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.

Borage is a plant of the family Borraginaceae, characterized by beautiful flowers of an intense blue, star-shaped with five points. Typical of the Mediterranean region, borage leaves are primarily used both for the preparation of some recipes that herbal medicine. Borage, in fact, has many therapeutic properties, it's used as treatment of respiratory problems or rheumatism and nervous system problems. Even the flowers of borage, as well as in the kitchen, are highly valued for bee-keeping, as they have much nectar.

Rocket Salad, italian Rucola, 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.

Available in 100gr tray.