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This fine, and fleshy lemon, rich in essential oils, gives the liqueur, an unequaled aroma and taste. Another characteristic that makes “Sfusato lemons”world famous is the fact that they can be preserved for long periods. Because of the particular micro climate of the Amalfi Coast, the right mixture of mountain and sea air and the chemical properties of the terrain, a geographical indication status (P.G.I.) has been conferred by the Italian authorities.
The first lemon trees, were brought to the Amalfi Coast by the Jewish population, during the first century B.C. By this time the Amalfi Republic had reached its apex, around 1000 A.D., lemon trees had spread throughout the Amalfi Coast territory.
Trade between the Amalfitani and the Byzantines flourished from the eighth to the thirteenth centuries. From Amalfi shiploads of precious stones, textiles and spices were unloaded and, last but not least, citrus trees to be cultivated all over the region.
Healing properties were soon discovered and Sfusato lemons were used in medicines by the famous Salerno Medical School.

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!

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.

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.

Organic  Pink Grapefruit is a citrus fruit rich in fiber vitamins and with a very juicy pulp. These features give a sour, bitter and sweet flavor. It is harvested from the end of November until the beginning of spring.
Perfect fruit for “healthy” diets due to its low-calorie intake and its rich vitamin content.
It is also used for juices, salads, sorbets and digestives.
Pink Grapefruits are not treated with any type of chemical product.
The peel is totally edible!

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.

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.

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.

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.

Tuscan Kale in Italian and often in English is called Cavolo Nero, literally "black kale" is a variety of kale with a long tradition in Italian cuisine, especially that of Tuscany. It has been grown here for centuries which is found mainly in the autumn-winter season and is one of the traditional ingredients of minestrone and ribollita. This green leafy vegetable is considered a super food rich in antioxidant properties, vitamins such as A, C, and E, but also those of group B and contain folic acid is a source of calcium, zinc and iron. Despite being a nutritious food, it only provides 35 calories per 100 grams.

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

The Tarocco blood orange is a medium to large sized, sweet orange variety. It is globular in shape with a semi-thick, yellow-orange peel that gently clings to its flesh. The juicy flesh is nearly seedless or seedless with bright, sweet, flavor and aromatics. The Tarocco blood orange coloring is deep ruby red. The Tarocco blood orange's distinctive pigment is due to the presence of anthocyanin, which creates deep red hues in plants. It is the same natural compound found in pomegranates, which share blood orange's trademark coloring. Tarocco blood oranges are a good source of Vitamin C.

Radicchio di Chioggia is typical Italian chicory, has mainly red and white leaves with mild bitter spicy taste. Can be eaten in salad or roasted, grilled and in risotto preparations.

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.

Kiwi, (Actinidia deliciosa), also called kiwifruit or Chinese gooseberry, woody vine and edible fruit of the family Actinidiaceae. The plant is native to mainland China and Taiwan and is also grown commercially in New Zealand and California. 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.

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.

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.

Sicilian blood oranges, cultivated exclusively in the Piana di Catania and in some villages in the area of Enna and Siracusa, are unique in the world for their taste and their nutritional value

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.

Mix herbs with great diuretic, slightly laxative, stomachic, anti-inflammatory, febrifuge, with a tonic action on the liver and gallbladder., it is excellent as a depurative due to the presence of dicaffeiltartaric acid, and for this reason, it is indicated in drainage and as an adjuvant in slimming therapies.

In the kitchen, you can use the leaves to prepare both raw and cooked salads, tasty.

The Fuji apple is named after a volcano, but inside the Japanese is very sweet. It has pale pink to dark red, lightly striped colour on a greenish-yellow background, rounded shape and very sweet and aromatic, compact and very juicy with high sugar content.

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

Sweet like a cantaloupe, the Yellow Melon, also known as Spanish melon or Juan Canary, pairs well with citrus or ginger flavors and makes a refreshing cold soup or drink. Like other melons, the canary melon is a healthy addition to your diet, offering a number of benefits. Not only does this melon help you keep a lid on calories, but it's also a good source of nutrients that help you fight off disease.

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

Top quality extra long stem from Sardinia. Traditional Italian Purple / Violet coloured artichoke variety which produces an abundance of medium sized globes which have tender, meaty leaves with an excellent delicate artichoke flavour. It is highly versatile in cooking, since it may be eaten raw, fried, filled with various ingredients, combined with pasta and risotto, preserved or even served as dessert. Check a traditional recipe in Serving Suggestions ↑

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.

The starting of the Autumn in Italy raise up the season of the Melograno, Pomegranate.

A wonderful fruit to boost your need of premium Vitamins and precious antioxidant.

The Avola Almond is a Traditional Sicilian Product. It is grown in the South East zone of Sicily, in the provinces Siracusa and Ragusa, Italy’s sunniest.

it is good and healthy even consumed as it is, by virtue of its optimal organoleptic and nutritional properties. Just one example: it contains three times the polyphenols present in the Californian almond.

They are used extensively in making pastry and confectionery. Here are some benefits of Avola almonds and why one should take it on daily basis. 

High concentration of nutrients

High antioxidant content

Natural source of protein and fiber

Filled with vitamin E

Power-packed with minerals

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.

Organic unwashed carrots are those that have earth on them, not only store better than their washed counterparts, but the soil also preserves their flavour and texture much better.

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

Now these wonderfully delicious apples are available organic. Gala Apples have a mild, sweet flavor that is one of the most popular apples. They have a thinner skin and are fairly resistant to bruising which makes them a perfect snack out of hand or utilized as a tasty apple for baking.

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.

Crown Prince pumpkins are large, round to ovate fruits, averaging 25-35 centimeters in diameter, and have a flattened shape with shallow ribbing. The rind is firm, dense, smooth, and ranges in color from silver to blue-grey. Underneath the surface, the flesh is bright orange, dense, waxy, and dry, encasing a central cavity filled with moderately sized, flat, cream-colored seeds. Crown Prince pumpkins hold their shape well when cooked and develop a tender, soft consistency with a honey-sweet, nutty flavor.

Crown Prince pumpkins are a good source of beta-carotene, which is an antioxidant that creates the orange pigment found in the flesh and can be converted into vitamin A within the body. The squashes also contain fiber, which can help regulate digestion.

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.

A pumpkin is a cultivar of winter squash that is round with smooth, slightly ribbed skin, and is most often deep yellow to orange in coloration. The thick shell contains the seeds and pulp. The name is most commonly used for cultivars of Cucurbita pepo, but some cultivars of Cucurbita maxima, C. argyrosperma, and C. moschata with similar appearance are also sometimes called "pumpkin".

Native to North America (northeastern Mexico and the southern United States), pumpkins are one of the oldest domesticated plants, having been used as early as 7,500 to 5,000 BC.

Pumpkin has an impressive nutrient profile.

• Highly Nutritious and Particularly Rich in Vitamin A
• High Antioxidant Content May Reduce Your Risk of Chronic Diseases
• Packs Vitamins That May Boost Immunity
• Vitamin A, Lutein and Zeaxanthin May Protect Your Eyesight
• Nutrient Density and Low Calorie Count May Promote Weight Loss
• Antioxidant Content May Lower Your Risk of Cancer
• Potassium, Vitamin C and Fiber May Benefit Heart Health
• Contains Compounds That Promote Healthy Skin
• Incredibly Versatile and Easy to Add to Your Diet

A delicious Rustic and Golden apples from valley Val Venosta Organic farming. Golden Delicious is the queen of Val Venosta apples. That the most popular apple has a real quality, can be seen in its lovely red cheek. By the way, this is typical of fruits on a hillside. It taste sweet with delicate acidity, they are juicy with very fine and soft pulp. Gala Apples have a mild, sweet flavor that is one of the most popular apples. They have a thinner skin and are fairly resistant to bruising which makes them a perfect snack out of hand or utilized as a tasty apple for baking.

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.

Zucchini flowers have longer, pointed petals, a typically orange-streaked coloring, and lack a recognizable scent. Zucchini flowers have a more squat shape, a good scent and a deep yellow color.

Top QUALITY from Sardinia with extra 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.

The Kanzi apple ticks all the right boxes for a modern apple. It has the modern bi-coloured appearance, and does indeed look very attractive on the supermarket shelf. The marketing literature suggests that Kanzi is a crimson-red but all the examples we have seen are red-orange. It is a good firm fairly crisp apple, with a mild but pleasant apple flavour, slightly sharp rather than sweet and quite juicy.

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.

Renoir apple flavor is excellent with an intense aroma reminiscent of "Renetta" but sweeter; the pulp is yellow, firm and juicy. The fruit is excellent if eaten as soon as it is picked.

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.

Green Organic Broccoli is part of cultivated Brassica crops in the northern Mediterranean starting in about the sixth century BC. Broccoli has its origins in primitive cultivars grown in the Roman Empire. It is eaten raw or cooked. It have particularly rich source of vitamin C and vitamin K. Contents of its characteristic sulfur-containing glucosinolate compounds, isothiocyanates and sulforaphane, are diminished by boiling, but are better preserved by steaming, microwaving or stir-frying.

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.   

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.

Tarocco oranges represent the main variety of blood orange. It is a very popular variety all over the world. Their distinctive flesh can range from streaked pink to the deep red color blood oranges are known for. Equally good for juicing or for eating out of hand. From an organoleptic point of view, they are characterized by a very pleasant taste, thanks to the high but at the same time balanced content of sugars and acids.

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.

The Chantecler apple is a cross between the American Golden Delicious and the French Reinette Clochard. It keeps well like the Golden Delicious and has the nice flavour of the Reinette Clochard. It is slightly flat in shape with a yellow-gold skin and is a little rough-looking, giving it a very natural appearance. The acid and sugar content is very balanced, making it ideal for both eating fresh and baking.

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.

These small, very round zucchini can be used in the same way as the long, thin zucchini, although it is worth noting that these round ones are particularly good for hollowing out, stuffing, and roasting or baking.

Tarocco blood oranges are medium to large in size, averaging 7-10 centimeters in diameter, and are globular to round in shape with a small bump on the stem-end. The semi-thick, yellow-orange rind exhibits only the occasional light pink blush, giving no indication to the potential color of its interior. The rind is also smooth with prominent oil glands that create a pebbled appearance across the surface and underneath the surface of the rind, there is an off-white pith that is spongy and gently clings to the flesh. The flesh can range in color from orange with light blushes of pink to a deeper ruby red, depending on growing temperatures. The soft flesh is also nearly seedless, juicy, and is divided into 10-12 segments by thin membranes. Tarocco blood oranges are the sweetest of all the blood orange varieties and have a bright and balanced flavor with tangy notes of raspberry.

The early Ciaculli mandarin, otherwise known as primintvu, owes its name to the small city of Ciaculli, not far from Palermo, in which it is grown.
It is a product included among the Slow Food Arca del Gusto presidia and the late term indicates that its production takes place later than that of other citrus fruits. The fruit is an endemic variety and is not made by grafting or genetic engineering operations. It has a strong aroma, a high sugar content and a very thin skin.

Intense yellow, enveloping aroma, strong taste. The IGP lemon grown in Rocca Imperiale, in the heart of Calabria, is one of the most popular citrus fruits in Southern Italy. Cultivated for centuries, since the Renaissance it has been known as the “Antico” or “Nostrano di Rocca Imperiale” lemon.

The name "Limone di Rocca Imperiale" was born in 2001 when the lemon growers of the Calabrian village came together in a consortium to protect the yellow treasure. A decidedly fruitful unit that led in 2011, ten years later, to the recognition of the PGI, the protected geographical indication that protects and enhances the place of origin where the fragrant golden-colored fruits grow luxuriantly.

The Vesuvian Piennolo Tomato PDO (Lycopersicon esculentum) is one of the most typical agricultural products of Campania, so to be represented even in the scene of the traditional Neapolitan crib.

It benefits from the volcanic soil and the generous sun: it is said that even his "burning" color is the work of the volcano, because according to legend, its roots are nourished by the lava of Vesuvius.

The Vesuvian Piennolo Tomato is grown with a traditional method, which involves the use of wooden stakes and iron wires, which prevent that the berries touch the ground and ensure that they receive sunlight evenly. The tomatoes, weighing about 25-30 grams, are round and have a little pointed tip at the bottom end. The skin is leathery and the pulp is firm and compact. It has a characteristic sweet sour aftertaste, due to the concentration of sugars and minerals

This variety is also called "Piennolo" because the traditional preservation technique is based on the formation of "Piennoli", ie pendulums: whole bunches, collected between July and August, placed on a hemp thread tied in a circle, to compose a single large cluster, kept suspended in dry and ventilated places. This system favors a slow maturation and allows to have "fresh red gold" until the spring following the year of cultivation.

Fresh pomodorini directly from Italy. Small, bursting with flavour cherry tomatoes ideal to eat with pasta in a fresh homemade sauce or as a 'Caprese' salad; on top of buffalo mozzarella. The cherry tomato is also consumed as a fruit because its flesh is very sweet.

The fruits are small, elongated in shape compared to the more rounded cherry tomato. It has a thick and firm texture and the taste has a good balance between acidic and sweet. Low in calories but with an intense aromatic flavor, the date tomato is rich in minerals, vitamins A and C.

This fruit is spherical in shape, compact and durable to the touch, with an average weight of around 100 grams. The flesh is firm and the flavor is slightly acidic. It has a good capacity to last for a long time if stored in the refrigerator.

Marinda tomatoes are grown in Sicily, around the renowned Pachino area, during the winter months and are harvested between February and May. For this reason they are known as winter tomatoes. The salty soil and water in this area give this variety of tomato a flavour rarely matched by other varieties.

It has a crunchy, fairly thick, heavily ridged skin and a firm pulp, slightly tart and incredibly full flavoured, almost salty. As opposed to summer tomatoes, which can be used both for salads and for sauces, this tomato is at its best when still shot with green (the perfect Marinda has a dark green 'shoulder') and is mainly used for salads or to be eaten raw.

The tomato, originally from Central America, arrived in Europe during the 16th century. At the time, the plant had primarily an ornamental value. It slowly spread across Europe thanks to the Bourbon Courts that were close with the Spanish royal family. According to a couple of sources, tomatoes were not considered food until the 18th century. Tomatoes arrived in the Kingdom of Naples around 1770 and the plant thrived in the fertile soil of near San Marzano. The tomato we know today is the result of a series of selection processes. The area of production of San Marzano tomatoes is located in the Campania region and more specifically in communes in the provinces of Naples, Salerno and Avellino. Tomatoes can only be grown in areas with good irrigation.

This variety is known for its long shape, red color, thin and easily peelable skin, solid pulp, few seed and bittersweet flavor. San Marzano is considered the king of tomatoes according to many of its distinctive characteristics.

Artichokes, the immature flowers of a member of the thistle family, are one of the nicest things about winter in Central Italy; they appear with the leaden skies of December and accompany us through the beginning of spring, in April. They come in a tremendous variety of shapes and colors, from tiny delicate ones well suited for being eaten raw in pinzimonio (Sardinian Artichokes), to purplish green medium-sized (Apulia artichokes), to Carciofi Romaneschi, the large round artichokes shown here, which are ideally suited for stuffing. Once you have selected your artichokes and gotten them home, stand them in a vase with water until you're ready to use them (they are flowers, after all). If need be you can keep them like this for a day or two, but they tend to toughen with time.

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.

This red onion from South of Italy has a stronger and sweeter aroma and the inner part is juicier and whiter than the other red onions.

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.

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.