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.

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.

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.

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!

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.

It is completely rusty, characterized by a delicate burnt colour. This pear is the most suitable in cooking. It is large and its rusty skin with yellow bronze background shows many spots. Its pulp is characterized by shades which range from white to light yellow. It is very consistent and pleasantly granular. The balance between its juiciness, sweetness, bitterness, and aromas allow pleasant combinations with cheeses, wines, cakes, and ice cream.

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.

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

Broad beans are an excellent source of vitamin C, vitamin K and manganese. Plus green beans are very good source of vitamin A (notably through their concentration of carotenoids including beta-carotene), dietary fibre, potassium, folate, and iron. And, green beans are a reasonable source of protein, magnesium, thiamine, riboflavin, copper, calcium, phosphorus, protein, omega-3 fatty acids and niacin.

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.

The unmistakable Yellow Selenium Potatao. The result of years of research and selection, Selenella is a product of excellence with unmistakable characteristics: highly digestible, rich in starches, vitamins and mineral salts, it is even more precious because it is a source of selenium, an antioxidant ally of our health. Check our recipe in Serving Suggestions section

The pride of the agriculture of Treviso, the Late Red Chicory is the most precious variety of this chicory, unique for its making process and for its taste, lightly bitter.

The Late is harvested after the Early, from the first days of November following three production steps. The first is the “preforzatura”, in which the harvested plants with the roots are cleaned and the external leaves are removed. After this initial cleaning, big bunches are created, binding together 25-30 tufts in order to place the collars at the same height. Then, the bunches are buried and covered with protective tunnels to avoid contact with rains and ice.

The second step is the “imbiancamento” (in English: whitening), which make unique the taste, the consistency and the appearance of the Late Chicory. During this phase the plants are soaked until the collar in baths with slope water at a controlled temperature until a complete ripening, about 15-20 days. During this period the plant make new internal leaves which remain white and without chlorophyll, because they are protected from light sources. This operation, carefully checked, allows developing particular organoleptic characteristics, the leaves lost their fibrous consistency, becoming crispy and lightly bitter.

The last step is the “toilettatura” or finishing phase, where the tufts are set to be sold. Once unbound, the single tufts are cleaned from the external leaves and washed with fresh water.

Savoury and slightly bitter, it is perfect to be eaten both cooked and uncooked in various ways.

GREEN ASPARAGUS

PURPLE ASPARAGUS

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.

Sicilian eggplants (called also aubergine) in a long shape variant. The eggplant colors range from white to lavender to dark purplish-black as well as pale green, yellow, and reddish. There are even some striped varieties. Various eggplant varieties may be used interchangably in most recipes, unless the skin color is a specific visual factor in the dish. When cut, this vegetable quickly oxidizes and the flesh turns brown. Salt water or lemon will help to keep the flesh from turning brown.

The variety of hazelnut tree grown in Piedmont is the Tonda Gentile Trilobata, which is mainly produced in the provinces of Cuneo, Asti and Alessandria, in the hilly areas of the Langhe, Roero and Monferrato.

The PGI denomination guarantees the quality and authenticity of the product to users and consumers.

The “Nocciola Piemonte PGI.”, is particularly appreciated by the confectionary industry for its quality parameters as:

• spherical shape of the seed
• excellent aroma and taste after roasting
• easy to peel
• good shelf life

These are the reasons why the Nocciola Piemonte is commonly recognised as the Best in the World!

Friggitelli peppers are elongated and slender pods, averaging 5 to 12 centimeters in length, and have a conical shape that tapers to a partially indented and rounded non-stem end. The waxy skin bears shallow folds and furrowing, ripening from green to red when mature. Underneath the thin skin, the flesh is crisp and pale green, encasing a central cavity filled with flat and round, cream-colored seeds. When picked green, Friggitello peppers are subtly sweet and offer a mild bitterness. As the pod matures into its scarlet red state, it develops an even sweeter flavor and a mild heat. Excellent source of vitamins A, B, and C, and also contain many essential minerals like potassium, iron, and manganese.

Friggitelli peppers are often referred to as “the famous frying pepper of Naples” and are favored for their sweet, crisp flesh and mild heat. In Italy, the sweet peppers are fried with garlic and light seasonings in olive oil and are traditionally served at restaurants with basil, tomatoes, and parmesan cheese over crusty bread. Outside of Italy, Friggitello peppers also received the Award of Garden Merit from the Royal Horticultural Society of the United Kingdom in 2005. This distinction is given to varieties of plants that demonstrate superior growth traits for home gardening through rigorous trial and assessments. Some of the characteristics tested include color and production, availability, and resistance to disease and pests.

Natural anti-inflammatory, antioxidant, precious nutrition supplement, rich in nutritional principles, Almond is among the healthiest and nutritious dry fruits. To be used as a delicious and healthy snack, as ingredient for cakes and biscuits or as a precious cooking decoration.  Sicilian almonds are remarkable for their size and shape, as well as the very low percentage of broken pieces.Their agreeably soft and nutty flavour is also impressive. The almonds are crunchy and well suited for using directly or combining with other foods. This almonds are from the island of Sicily and are harvested, pitted, blanched and gently dried there.

The fruit of the 'Pistacchio verde di Bronte' is sweet, delicate, aromatic, characterized by an intense green colour. It is a symbol of a land which withstands the volcano and takes advantage of its fertility. Unlike the products of American or Asian origin, which are mostly yellow-green, the Pistacchio di Bronte is characterized by an intense bright green colour, with very marked aroma and flavour.

The pistachio is a fruit which boasts a very ancient history. It was already known by Babylonians, Assyrians, Jordanians, Greeks. According to some theories, it comes from Psitacco, a town of Syria. The pistachio tree, twisted, characterized by a reddish bark, which becomes grey when the plant is grown, is widespread in the Middle East, Iran, California, and China, but the one which produces the finest fruits is at Bronte, a municipality on the hills in the Park of Etna on Sicilian Island.

Don’t be fooled by a peach’s small size and delicate skin. Just one fruit has up to 15% of the vitamin C you need each day. This nutrient helps your body heal wounds and keeps your immune system going strong. It also helps get rid of “free radicals” -- chemicals that have been linked to cancer because they can damage your cells.

Tabacchiera are white-fleshed peaches, an extremely peculiar peach, with a very intense scent. This peach is immediately recognisable by its shape, so flat to resemble a snuffbox (which is the meaning of its Italian name, Tabacchiera), medium-small in size. The white-pulped variety features intense varietal scents and a sweet, soft pulp.

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

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

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

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

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.

Sliced

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

The shape of its bulbs, of a deep purple color, vary from round to oval to elongated. The onion’s extraordinary sweetness, its delicate scent, its lightness and enjoyable taste, which derive from the morphological peculiarities of the soil and microclimate where it is grown, make it a much sought after ingredient by gourmets and chefs.

As if its wonderful taste wasn’t enough, the Tropea onion has proven health benefits, known since ancient times. Recent studies have shown that the Tropea onion, because of its high quality, seem to provide better therapeutic functions than other varieties, especially diuretic, hypoglycemic, and anticancer functions. In addition, it has antiseptic properties, it can alleviate both cold and flu symptoms, it strengthens the cells and tone the arteries, it lowers blood pressure, and it is also used in dermatology.

Salanova is a "multi-leaf" lettuce, so called because of the large amount of leaves three times greater than normal lettuce, it therefore presents itself with a compact and dense head of green or red color. This salad is rich in fiber, potassium and vitamins A and C

Red Oak leaf lettuce have elongated, lobed and loosely serrated leaves similar to those of oak leaves. The vibrant burgundy stained leaves form a semi-tight rosette, growing upward and outward. Red Oak Leaf lettuce has a buttery texture and an incredibly mellow, nutty and sweet flavor. It is known for its sweetness, which may be an even more memorable quality than its attractive foliage.

Oak leaf makes classy mixed salads and stays tasty even in drought and heat. The leaves are very attractive, distinctively lobed with the oak leaf shape. The plant is attractive with fairly tight rosettes of medium green leaves. Oak leaf lettuce is a type of butter lettuce whose leaves are distinctively lobed

Annual Herbaceous plant classified in the valerianaceae family, It is native to the Mediterranean region. Its scientific name is “ valerianella olitoria” and it is one of the most popular plants for salad with elongated leaves grouped in small tufts. It is a relative of “valeriana officinalis”, used in pharmacies, but it does not have the same properties of the latter. It contains 33 calories per 100 grams. Moreover it is rich in important nutrients substances and food by revitalizing, emollient, laxative and purifying properties.

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

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

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

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

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

Along with cantaloupe, honeydew, and cucumber, watermelons are a member of the Cucurbitaceae family.

There are five common types of watermelon: seeded, seedless, mini, yellow, and orange.

Watermelon is around 90% water, which makes it useful for staying hydrated in the summer. It can also satisfy a sweet tooth with its natural sugars.

Watermelon also contains antioxidants. These substances can help remove molecules known as free radicals, or reactive species, from the body. The body produces free radicals during natural processes, such as metabolism. They can also develop through smoking, air pollution, stress, and other environmental pressures.

If too many free radicals stay in the body, oxidative stress can occur. This can result in cell damage and may lead to a range of diseases, such as cancer and heart disease.

The body can remove some free radicals naturally, but dietary antioxidants support this process.

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.

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.

Swiss Chard, also known as Rhubarb Chard, Verde a costa bianca. It is one of the most popular variety in Italy, because it is considered to have the best characteristics. It has thick, meaty, white stalks and large green leaves that cook like spinach.

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.

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

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.

This Organic Red Cherry Tomatoes in Summer  season are sweet and flavorful. Perfect for salads and snacks.

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.

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 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.

Enjoy the widest selection of Apple in Hong Kong. Exoression of the uncomparable bio diversity of Italy. From the Vesuvian Area south of Italy to the Dolomities Mountain in Noth East.

Apples are the ideal fruit to eat at any time, having a positive role in the achievement of nourish balance. Their skin may be green, yellow or reddish, and the meat taste ranges from a bitter to sweet flavour.

It is one of the most consumed fruit in the world. There is a great amount of varieties; thanks to that, apples are available all the year round.

Purple cauliflower gets its color from anthocyanin, a naturally occurring phytochemical that is also found in other red, blue, or purple fruits and vegetables, as well as red wine.  Carotenoids are responsible for the color in orange cauliflower; carotenoids are also found in carrots, squash, and other yellow vegetables and fruits. Orange cauliflower actually came about as a genetic mutation that allows it to hold more beta carotene than its white counterpart.  Green cauliflower, also known as broccoflower, is a hybrid of broccoli and cauliflower.  Green cauliflower contains more beta carotene than white cauliflower, but less than broccoli.

Colored cauliflower can be eaten raw, roasted, grilled, sautéed or steamed.  Cooks Illustrated experimented to find out the best method of preparation for holding color.   They found that the orange cauliflower proved to be the most stable; the orange pigments are not water soluble or sensitive to heat.  The chlorophyll in the green cauliflower is heat sensitive just like broccoli; overcooking will cause the cauliflower to become brown.  The anthocyanins in purple cauliflower leach out in water which dulls it’s color; color is better retained with dry heat such as roasting, grilling, or sautéing.   

Orange cauliflower actually came about as a genetic mutation that allows it to hold more beta carotene than its white counterpart. Purple cauliflower gets its color from anthocyanin, a naturally occurring phytochemical that is also found in other red, blue, or purple fruits and vegetables, as well as red wine.  Carotenoids are responsible for the color in orange cauliflower; carotenoids are also found in carrots, squash, and other yellow vegetables and fruits. Green cauliflower, also known as broccoflower, is a hybrid of broccoli and cauliflower.  Green cauliflower contains more beta carotene than white cauliflower, but less than broccoli.

Colored cauliflower can be eaten raw, roasted, grilled, sautéed or steamed. Cooks Illustrated experimented to find out the best method of preparation for holding color.   They found that the orange cauliflower proved to be the most stable; the orange pigments are not water soluble or sensitive to heat.  The chlorophyll in the green cauliflower is heat sensitive just like broccoli; overcooking will cause the cauliflower to become brown.  The anthocyanins in purple cauliflower leach out in water which dulls it’s color; color is better retained with dry heat such as roasting, grilling, or sautéing.   

One of the most central herbs to Roman cooking is mentuccia, also sometimes called mentuccia romana. This is a specific type of mint, commonly known as lesser calamint, with small, tender leaves and a delicate flavor of mint mixed with oregano. It is most famous for its use in Carciofi alla Romana – Roman style artichokes. In this quintessential Roman dish, the fresh, bright flavor of mentuccia is indispensable. Some recipes for trippa alla romana call for it, but most use the more pungent menta (regular mint).

This herb grows wild around the Mediterranean, cropping up in parks and fields as well as cracks in the sidewalks or cobblestones usually in the Summer, and through the Fall. It is also used in Sicilian, Calabrian, Campanian, Sardinian, and even Tuscan food. It is also called nepitella and poleggio.

Beetroot (Beta vulgaris) is a root vegetable also known as red beet, table beet, garden beet, or just beet.

Packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C.

Beetroots and beetroot juice have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance.

Many of these benefits are due to their high content of inorganic nitrates.

Beetroots are delicious raw but more frequently cooked or pickled. Their leaves — known as beet greens — can also be eaten.

There are numerous types of beetroot, many of which are distinguished by their color — yellow, white, pink, or dark purple.

Appropriately named for their shape and size, oxheart varieties of tomato can produce fruit that weigh up to three pounds. They are very meaty with few seeds, making them a great slicing tomato. (My dad’s favorite tomatoes are the ones where one slice covers the bread completely, and the oxhearts don’t disappoint.) Their size also makes them a good tomato for stuffing, and since there are few seeds, their meat works well in sauces and salsas.

The Iron Cup pumpkin is similar to the Delica variety - a soft and sweet paste widely used for risottos and flans - but later than this one, with a dark green skin and orange pulp, firm, sweet and dense, also good simply oven with oil, rosemary and salt.

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.

Shallots (Allium ascalonicum) are a member of the allium family, closely related to onions, garlic, and chives. Whether diced, minced, or sliced, shallots are used for seasoning dishes, either with a soft onion undercurrent or a pop of sharp acidity similar to a hint of garlic.

Figs are a unique fruit resembling a teardrop. They’re about the size of your thumb, filled with hundreds of tiny seeds, and have an edible purple or green peel. The flesh of the fruit is pink and has a mild, sweet taste. The scientific name for the fig is Ficus carica.

Figs — and their leaves — are packed with nutrients and offer a variety of potential health benefits. They may promote healthy digestion, decrease your risk of heart disease, and help you manage your blood sugar levels.

Dried figs are high in sugar and rich in calories, as the sugar becomes concentrated when the fruits are dried.

Figs also contain small amounts of a wide variety of nutrients, but they’re particularly rich in copper and vitamin B6.

Copper is a vital mineral that’s involved in several bodily processes, including metabolism and energy production, as well as the formation of blood cells, connective tissues, and neurotransmitters.

Vitamin B6 is a key vitamin necessary to help your body break down dietary protein and create new proteins. It also plays an important role in brain health.

Giant PGI Agen Prunes

Top quality prunes made in Agen, France, on the edge of what used to be the old Gascony area of France. They are dark purple with a hint of blue in them, they are produced in the most traditional way, preserving their natural nutrients.

Soft and creamy are perfect for your most favorite recipes, to boost your breakfat or as ready to eat super healthy snack !

 They are the dried version of plums called “Ente” plums grown in the Lot-et-Garonne region.

The harvest happens between the third week of August and the third week of September. It is done using machines. Collars are placed around the trunks of the trees, which the machines then shake so that the falling plums are caught by the collars. The plums are then washed and sorted. They used to be first dried in the sun, then in ovens.

Some people say the Ente plum was in France since the Romans; others say it was brought there from Syria by the returning crusaders.

The monks at Clairac Abbey were the first to grow it.

Commercial production of the plums into prunes started in the 1400s in the Quercy and Rouergue regions. Export of the prunes had begun by the 1600s.

The crusco pepper is a sweet red pepper that is dried and fried for a few seconds in oil: the temperature range causes the vegetable to become "crusco", ie crunchy.
The pepper cooked in this way can therefore be used as a side dish or snack, or as ingredients of other typical dishes of the region, such as cod in Basilicata, strascinate / orecchiette with turnip greens and cruschi peppers, sciacciate Calabrese olives or, especially in Calabria, in sautéed fresh vegetables (turnip tops, escarole).

Topaz is a medium or medium-large apple, although the size can vary. The skin color is yellow, almost completely overlaid with red and crimson flush. The flesh is crisp and cream-colored. Topaz is a modern disease-resistant apple variety from the Czech Republic. It always does well in taste tests, especially if you like a sharper-tasting apple.

The heirloom tomato black cherry features a dark color, round shape, and has a sweet and rich flavor. Mature black cherry tomatoes measure about 1.5 inches.

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.

Small round white bulbs sporting tiny roots and bright green stalks, white spring onions definitely deliver the fresh flavor of spring. These tiny tasty onions are simply young onions that are harvested before reaching maturity.

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.

the new potato, also called primaticcia, is an early variety of the potato. Small in size, it is characterized by a very thin skin and a sweet and delicate flavor. Small in size, it is characterized by a very thin skin and a sweet and delicate flavor.

The blueberry is a fruit that grows wild in fresh areas of the North hemisphere. It is a bluish-black, rounded berry measuring 6mm of diameter. It is mainly consumed in jams, cakes or as garnish for various dishes. It is rich in vitamins and it supplies very few calories.

The melon is a climbing annual plant of the Cucurbitaceae family from which countless cultivars have been selected.

The term melon indicates both the fruit and the plant itself, depending on the contexts in which it is used.

It is widely cultivated for its edible, sweet and fragrant fruit. Not all varieties of melons are sweet. For example, the serpentine melon is a non-sweet melon, widespread mainly in Asia from Turkey to Japan, with an elongated shape and a taste similar to cucumber.

Our selection of seasonal mixed mushroom:

CARDONCELLI

PIOPPINI

CHANTERELLE

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.

Albenga asparagus

The tips of the large spears of Albenga violet asparagus are deep purple, gradually shading to cream towards the base. The unusual color of this unique variety is not the result of a specific cultivation technique, but comes from its genetic heritage. This particular asparagus has 40 chromosomes instead of 20, like all other varieties, so it cannot be adulterated through crosses. This has meant it has maintained its inimitable fragrance and flavor. Even so, the cultivation of this extraordinary Ligurian variety, so popular in the 1930s, has by now been almost completely abandoned.

White asparagus

White and green asparagus are the same thing with one major exception—the way they’re grown. Just like your skin changes color when exposed to the sun, so does asparagus. When new spears pop out of the ground, reaching up toward the sun’s rays, they develop chlorophyll, which turns the spears green through the magic of photosynthesis. White asparagus, however, is grown completely under the soil or covered with plastic so it is never exposed to sunlight. This prevents photosynthesis, keeping the spears milky white. As they grow, more dirt is mounded up around them, keeping them covered until harvest.

The Pinova is a very aromatic apple with a fine pulp and a crisp texture. When ripe, the intense orange and banana aromas alternate, followed by a slightly herbaceous and honey-like note. The aroma of the Pinova is long-lasting and the first taste impression is sweet with a slight astringency in the aftertaste.

Medlars are a typical fruit of the spring season consumed at the beginning of summer that first spread to Central Europe from Asia, only to be supplanted by the Japanese medlar, which corresponds to the fruit tree that gives what today we commonly consider medlar.
The fruit of the medlar tree, the medlar, has a rounded shape and a light green skin when it is non ripe and yellow-orange when ripe, has dimensions that can vary depending on the type, but which generally range from 2 to 3 cm in diameter.

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.

The fruit of the almond is a drupe, consisting of an outer hull and a hard shell with the seed, which is not a true nut, inside. Shelling almonds refers to removing the shell to reveal the seed. Almonds are sold shelled or unshelled.

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.

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.

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

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

Belonging to the genus brassica of the mustard family, the cauliflower is a mass of tiny, tightly packed flower heads called curds, which grow from a thick central stem to form a single round head cupped by green leaves. It has a firm, almost waxy texture, and a mild, delicate flavour.

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

With roots - 80~100gr

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.

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.