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.
Cherry Tomato Extra Quality
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.
San Marzano tomato
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.
Ox heart tomato
The ox heart tomato throughout the Mediterranean stands out for its unique fragrance and its uninimitable 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.
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. Storage If you wrap celery, top to bottom, in foil, and put it in your fridge, it will last up to 10 days without going rubbery. Nutrition Celery is an excellent source of dietary fibre and a good source of Potassium, which counters an overload of Sodium in our bodies. Ideal Use 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.
Treviso Chicory Round
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.
Green Italian Broccoli
The broccoli is a member of the cabbage family and is closely related to the cauliflower. Its cultivation originated in Italy. 'Broccolo', its Italian name, means "cabbage sprout." Because of its different components, broccoli provides a range of tastes and textures from soft and flowery (the floret) to fibrous and crunchy (the stem and stalk). Do not let the smell of the sulfur compounds that are released while cooking keep you away from this highly nutritious vegetable.
Courgettes (also known as zucchini), are beautifully refreshing - the perfect summer treat. Quintessentially Italian and now available all year round, we have to admit that those ripened in the gorgeous summer sun have the edge when it comes to flavour. Whenever you eat this Italian treat, enjoy their sweet, firm flesh in a huge variety of ways, from poaching, frying, stuffing to stewing.
The Roma zucchini is pale green in colour with deep ridges and has a mild nutty flavour. With high yields this delicious Italian favorite has a creamy sweet fleshy centre, tender striped skin, and long-holding edible blossoms.
Zucchini blossoms are the flowers on a zucchini plant from which the zucchini will grow. Sometimes you can even find small zucchini with the blossoms still attached (or, to the zucchini blossom fanatic, zucchini blossoms with small zucchini). They have a delicate zucchini flavor and soft, slightly velvety texture. To store them, keep them loosely wrapped in a plastic bag and chilled. Be sure to put them where they won't be crushed by other produce.
Eggplants belong to the nightshade family of vegetables, which also includes tomatoes, sweet peppers and potatoes. They grow in a manner much like tomatoes, hanging from the vines of a plant that grows several feet in height. It has a marked precocity with very shiny purple colored fruits that make it highly popular with farmers and consumers. It has a sweet-spicy, very good in the kitchen.
Eggplant becomes bitter with age. Store in a cool dry place and use within a day or two of purchase. To store longer, place in the refrigerator.
Fennel is crunchy and slightly sweet, adding a refreshing contribution to the ever popular Mediterranean cuisine. It is readily available and at its best from autumn through to early spring. Fennel's aromatic taste is unique, strikingly reminiscent of licorice and aniseed. It's texture is similar to that of celery - crunchy and striated. The stalks are topped with feathery green leaves near which flowers grow and produce fennel seeds. The bulb, stalk, leaves and seeds are all edible.
These carrots are different than the normall farm-grown carrots. They are smaller, sweeter, more delicate, softer on the inside, and can make a great snack for yourng children. The tufted tops of the carrots are excellent when tossed with dressing and eaten on their own, or an addition to a composed salad.
Red Bell Pepper
These peppers are considered “fully ripened” or matured. They contain the same nutrients that are found in green peppers, however the content of these nutrients are higher since they have been allowed more time to mature on the vine. Additionally, they contain lycopene, an antioxidant pigment that can help prevent certain types of cancer such as prostate and breast cancer. Other pigment related nutrients distinct in red bell peppers are lutein and zeaxanthin, which are known to aid in the prevention of muscular degeneration and cataracts.
Yellow Bell Pepper
These peppers fall in between green and red bell peppers on the “ripeness” spectrum. They contain the same types of nutrients (potassium, important for regulating blood pressure, promoting muscle contraction and regular heartbeats - vitamin C, helps assist in tissue growth and repair, aids in the prevention of cancer, guards against infection and strengthens immunity - vitamin A, supports the immune system, enhances lung function and can improve eyesight) as green and red peppers but in different quantities. Yellow peppers have larger amounts of that which is found in green peppers because they are more mature, however they have less than red peppers since red peppers are fully ripened.
Fresh Green Peas flat
Few vegetables are nicer than freshly shelled peas, and most Italians (especially my wife) are quite willing to take the time to shell them personally, thus guaranteeing themselves the freshest possible peas to enjoy. When you purchase peas in the pod, keep in mind that the pods weigh as much as the peas, so you will have to buy twice as much (by weight) as the recipe calls for. Shelled peas will keep for a day or two in the crisper section of the refrigerator. From a nutritional standpoint, fresh peas are an excellent source of fiber and also a good source of protein (7 grams per 100 grams of peas), vitamins A, B, and C, calcium, phosphorous, and iron. They are also fairly caloric; 100 grams of peas contain 93 calories (by comparison, 100 grams of bell peppers are 17 calories).
Tropea Red Onion
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 from this red onion. In March 2008, the European Union registered the Protected Designation of Origin mark for the onions produced in this particular area.
Italian Garlic Braid
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 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.
Bundle of fresh Basil direct from Italy. It can be kept for a short time in plastic bags in the refrigerator. Basil contains essential oils which, the traditional herbal medicine, attributes analgesic, anti-inflammatory and antiseptic effects. In the kitchen has become the symbol of the Ligurian cuisine as the main ingredient of pesto.
Italian parsley can be initially distinguished from its curly counterparts by its flat deeper green loosely-toothed leaves. In fact it can be mistaken more readily for cilantro. What makes Italian parsley stand out from other parsleys, though, is its flavor, which can be attributed to its concentration of essential oils. These oils make up the backbone of its fresh peppery, tangy and floral notes. Italian Parsley is most often used fresh, to finish a dish or for garnish, but may also be cooked.
Rosemary is grown for ornamental and culinary purposes. It is harvested for its leaves, both dried and fresh and for its volatile oil. It is highly aromatic and releases aromas of pine, menthol and pepper. Those aromatics translate directly into its flavor profile, making rosemary one of the most powerful stand alone herbs in the kitchen.
Sage is a perennial herb with long, green, narrow and slightly furred leaves that offer a warm musty intense herbaceousness. Its tendency to release a potent camphor aroma gives this herb the reputation to use it sparingly. The word sage means 'save' and refers to its original medicinal uses. It was originally used to heal wounds cure ailments as early as the Middle Ages.
High Quality Potatoes Selenella novelle
Selenella is the selenium-rich potato. Produced using natural methods, healthy and delicious, Selenella unites the taste of traditional farming to modern demands for healthy foods. It’s completely safe – the production chain is closely monitored and the potatoes are GMO-free – and very good for you thanks to the beneficial effects of selenium on human health. Selenium is a very important element because it contrasts some cardiovascular diseases and it delays the cell ageing process.
Getting older, human organism produces smaller quantity of cellular energy; it entails a lower defence capacity against free radicals and higher disease risk. In order to defend itself from these risks, human body needs antioxidant substances that fight this process, like Selunium. Taking every day the right quantity of Selenium is the way to prevent ageing process, respect its own body and take care of itself.
Selenium is naturally contained in food we eat. However our daily diet is not enough to cover the optimal demand of our organism. Selenella Potato is a great help to naturally increase Selenium quantity in our diet.
Fresh Italian Arugula
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.
Yellow Italian Pumpkins
The word “pumpkin” arrived in the English language in the 17th century, derived from the French, pompon, which came from the Latin, pepon, denoting a large, ripe melon. Melons were known to the ancients, but not pumpkins, which were New World vegetables. However, such facts did not deter modern writers translating Apocolocyntosis, Seneca’s satire of Claudius, as the “pumpkinification” of the late emperor. In the 19th century, the pumpkin connoted folly and empty-headedness, as gourd and colocynth did in ancient Roman times. Colocynth, the fruit of a trailing vine, is native to the Mediterranean region and Asia and is sometimes referred to as a bitter apple or a bitter cucumber. The Italian word “zucca” is used to describe both pumpkins and gourds and “Fiori di zucca” is what we call zucchini flowers. The varieties of pumpkin grown in Italy are typically the big orange Halloween pumpkins as well as dark green ones. The quality and flavor of the pumpkin depends largely on the quality and nature of the terrain and soil.The orange flesh is cooked as a sweet vegetable or enjoyed as a soup. Diced pumpkin may be sprinkled with cheese and olive oil and grilled au gratin in a hot oven. Pumpkin is also used as a sweet pie filling or as holiday decorations.
Golden Apple Extra
Golden Delicious is the non plus ultra of apple varieties. It is the most widely grown variety in the Val di Non and Europe as a whole. It is also the variety of choice for Italian families and more than 50% of the apples bought are Golden Delicious. The “pink blush” sometimes found on an area of skin on certain apples most exposed to the sun in mountain orchards is one of the distinctive feature.
Stark Apple Extra Quality
Strong and sweet. The variety of apple preferred by women. Flesh: fine texture. Crisp and juicy when picked; increasingly sweet, tender and aromatic as it ripens. First grown in the USA in 1890, Red (Stark) Delicious was introduced into Europe in 1914, where it found a particularly favourable growing environment in the Val di No
Pere Abate are richer in fructose and other simple sugars than most pears, and are therefore ideal when one needs a burst of energy. They are also a good source of fiber, mineral salts, and malic and citric acid, which are antioxidant. Though one can do other things with them, the classic Italian way of enjoying a pear is with a moderately firm wedge of Pecorino Toscano or Sardo (not Romano, which is much saltier)
Science is now revealing what we’ve perceived intuitively for centuries: Grapes are very, very good for us. Research has shown that grapes of all colors – red, green and black – are a natural source of beneficial components called polyphenols, which are also antioxidants. Grape polyphenols may contribute to a healthy heart, and may help defend against a variety of age-related and other illnesses. Today, research is ongoing to uncover even more links between grapes and heart, eye, brain, and joint health, and much more.
It’s the time of the vendemmia or grape harvest, and in all the markets now you can find this irresistibly, seductive fruit. A pulp, sweet at first, sour if you bite into it, which pops out of a rather thick tart skin. Delicious, addictive. Nature’s “SweeTart.” This is the Uva Americana or “American Grape,” also known in Italy as Uva Fragolaor “Fragolino” because of its strawberry overtones. This vine originating in North America survives well in Italy’s northern climes. And thank God it does, because it is one of September’s greatest sensual pleasures. If the taste doesn’t overwhelm your senses, its appearance will. Deep purple, the color of sensuality itself, dusted with what appears to be a permanent morning mist. Don’t be shy when buying them. A large “vaschetta” (or little tubful) will disappear before you know it.
These excellent lemons are gorgeously juicy and have very little pips to get in the way. They are medium-large, with a thick, rough skin and intense aroma. They are superb for any cooking that requires using the skin as they are unwaxed – a much desired quality.
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.
Extra Quality Melon
It's melon with firm texture, very juicy, bright orange-red in color, with a very sweet flavor (thanks to a high natural sugar content) and with a distinctive aroma and taste pleasantly persistent. Contains nutrients such as vitamin C, beta-carotene (pro-vitamin A) and in particular lycopene, which, in addition to characterize the color, are considered to be among the most 'important and active antioxidants to be introduced with the diet.
With a weight between 1-1.5 kg, clear and smooth skin. The flesh is firm, bright orange colour, a good flavour characteristics with particular aroma.