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.

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

The common Avana Mandarin is juicy and very sweet thanks to the greater presence of sucrose than other citrus fruits. The peel is thin and smooth, fragrant and poorly attached to the pulp, the fruit is therefore very easy to peel. The fruit has a slightly flattened and globular shape. The pulp may contain seeds, is made up of easily divisible segments and is of an intense orange color.

We love oranges in winter, summer, spring, and autumn, and are very familiar with the sweet, seedless Navel Orange that is in season from winter to late spring. Because of the peculiar human-navel-like formation found opposite the stem-end, we can easily identify Navel Oranges from other cultivars or varieties. This belly-button like formation answers the question “Why are Navel Oranges called Navel Oranges?” Navel oranges are an excellent source of vitamin C, dietary fiber, and thiamin and also contain potassium, vitamin A, beta-carotene, and calcium.

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

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

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.

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.

Enjoy our tomato mix, where you can find different varieties perfect for your salads, in this tomato mix, you will find different textures, flavors, and colors, 6-7 different tomatoes are included in this mix.

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.

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.

Gala apple is very popular with those with a sweet tooth, the Gala's distinctive sweetness and low acid content.  These characteristics make it the perfect snack and the ideal ingredient for cakes, desserts and creative dishes.

Albenga violet asparagus, unmistakable for its intense color which fades towards the base and for its tasty and delicate flavor.
Unique in the world since its genetic makeup determines its color and preserves its purity.
The microclimate and the sandy soil of the plain of Albenga are necessary conditions for the purple asparagus to thrive. Outside of this habitat, any attempt to cultivate never produced results.
Rich in vitamins, minerals, folic acid, antioxidants, carotenes, magnesium and iron.

Albenga purple asparagus is a Slow Food Presidium.

TRANSLATE with x

English

Arabic	Hebrew	Polish
Bulgarian	Hindi	Portuguese
Catalan	Hmong Daw	Romanian
Chinese Simplified	Hungarian	Russian
Chinese Traditional	Indonesian	Slovak
Czech	Italian	Slovenian
Danish	Japanese	Spanish
Dutch	Klingon	Swedish
English	Korean	Thai
Estonian	Latvian	Turkish
Finnish	Lithuanian	Ukrainian
French	Malay	Urdu
German	Maltese	Vietnamese
Greek	Norwegian	Welsh
Haitian Creole	Persian

 

TRANSLATE with

COPY THE URL BELOW

Back

EMBED THE SNIPPET BELOW IN YOUR SITE

Enable collaborative features and customize widget: Bing Webmaster Portal

Back

These big sweet peppers come in a rainbow of colors (green, red, yellow). Because of their size and mild-sweet taste, they are perfect to stuff , but are also incredibly versatile, adding flavor to any dish they are used in

Camone tomato comes from Sardinia, They have an intense tomato flavour and a great balance of acidic and sweet, there as the best tomato for salads.

The fruits are fantastic for salads or to just set out in bowls for snacking, best-tasting tomato in their trials for its sweetness and rich tomato flavor that includes just the right amount of tartness.

These tomatoes are very sweet and are perfect to be eaten raw in salads and as a garnish.

It looks like a mini San Marzano: red or green and with an elongated shape. It weighs from twenty to twenty five grams, has a strong and delicate flavor at the same time, with a perfect balance between acidity and sugar content. These are the main characteristics of Torpedino, a tasty hybrid, grown in the Piana di Fondi and which has now become a product of Made in Italy excellence in the world.

Enjoy our tomato mix, where you can find different varieties perfect for your salads, in this tomato mix, you will find different textures, flavors, and colors, 9-10 different tomatoes are included in this mix.

The black  Camone tomato comes from Sardinia and is known there as the best tomato for salads. The fruits are juicy.

Patata della Sila PGI refers to the tuber, with yellow or red skin and yellow or white flesh, obtained from the Agria, Desirèe, Ditta, Majestic, Marabel and Nicola varieties of the Solanum tuberosum L.
The production area of Patata della Sila PGI involves some municipalities of the Silano Plateau, in the provinces of Cosenza and Catanzaro, in the Calabria region.

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.

They are essential to complement the dishes and salad dressings, in this mix you will find, Sage, Rosemary, and Bay leave.

Green garden peas are the seeds inside young pea pods that are picked at the peak of ripeness.
The fresh peas are then eaten fresh, either raw or cooked, or they're steamed and frozen for long-term storage.
When it comes to nutrition, these little green nubs pack a lot in their small package. Each half-cup serving (or 170 grams) of green peas contains 62 calories, 70 percent of which comes from carbohydrates, and offers a host of vitamins, minerals, and macronutrients.
So yes, green peas are very good for you.

The onion of Montoro is a native variety from the plains of Montoro, taste is sweet, and it is intensely aromatic. It is excellent in any culinary preparation; it can be eaten both raw, in an innumerable variety of salads, and cooked in preparations such as soups, sauces and side dishes. 

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.

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

This incredibly pungent oregano comes to us from Sicily. Left on the branch to dry, the oregano is intense and wonderfully woodsy. 

Use for seasoning pizzas, tomato sauces & braised dishes.

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.

Borlotti beans are some of the most colorful and pretty beans out there. Also called cranberry beans, this hearty ingredient has a light, beige-pink color with spots of red-brown speckled all over. Use it for casseroles, as a side dish, mix into a soup, or cook and cool to serve in a salad.

Borlotti bean is versatile, easy to use, and simple to prepare. Even if the legumes lose their vibrant color while cooking, they gain their signature creamy texture.

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.

A flavourful crinkled leaf cabbage and considered one of the best varieties for cooking. Savoy Cabbage has distinctive wrinkled leaves and a loose head. It is a dark green colour and a mild flavour. Savoy cabbage in particular-turns out to be an especially good source of sinigrin.

The 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.

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.

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.

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

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

The 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 semi-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.

TRANSLATE with x

English

Arabic	Hebrew	Polish
Bulgarian	Hindi	Portuguese
Catalan	Hmong Daw	Romanian
Chinese Simplified	Hungarian	Russian
Chinese Traditional	Indonesian	Slovak
Czech	Italian	Slovenian
Danish	Japanese	Spanish
Dutch	Klingon	Swedish
English	Korean	Thai
Estonian	Latvian	Turkish
Finnish	Lithuanian	Ukrainian
French	Malay	Urdu
German	Maltese	Vietnamese
Greek	Norwegian	Welsh
Haitian Creole	Persian

 

TRANSLATE with

COPY THE URL BELOW

Back

EMBED THE SNIPPET BELOW IN YOUR SITE

Enable collaborative features and customize widget: Bing Webmaster Portal

Back

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.

A baby artichoke is not a different variety than a regular artichoke. It's just a smaller and fully mature version of the traditional artichoke. Baby artichokes are fun because with just a little trimming, you can eat the whole thing. Its petite size comes from being picked from the lower part of the plant.

Hayward is a cultivar of Actinidia deliciosa. The reference for Kiwi in Italy, where it represents 95% of production. Hayward prefers fresh and well-drained soils rich in mineral organic substances, has medium-high vigor, excellent productivity and uniformity of development. Hayward has regular, elongated and rounded fruits at the apex. The skin is hairy, the pulp is very bright green, it has excellent organoleptic qualities and is also rich in vitamins and minerals.

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

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

 Castelfranco is the epitome of delicacy - it tastes somewhat bitter with a buttery texture. perfect to add in you salad. 

These lovely little seeds are used worldwide in so many cuisines. The Mediterranean are recognized for its intense taste and flavour!

They are also known as pinoli in Italian, pignoles, pinon, pine kernel. Pine nuts are actually the seeds found inside the pine cone. While every tree produces seeds, only certain trees have nuts that taste good enough to be edible.

Iconic ingredient together with the fresh basil for authentic Genovese pesto, the pine nuts are so versatile in the kitchen and as super food for your favorite breakfast and mix nuts.

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

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

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

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

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

Of all the netted melon is the best known and most consumed in the world. This type of melon includes many varieties that are distinguished by round shape, by color of the skin and pulp and by consistency.
The melon has numerous beneficial properties: it is composed of 90% water which gives it a high satiating power while remaining a low-calorie fruit. It contains a lot of iron, useful for fighting anemia, and phosphorus and calcium that promote bone health. In addition, the high content of beta-carotene helps the production of melanin.

A unique selection of Italian top onions from different area, each one with their special taste and health benefits.
A total mix of 2Kg of the following onions:

-IGP Tropea Onion: Red onions from Tropea (IGP) are a variety of onion that grows in Calabria.The incredible sweetness of this onion makes it a real all-rounder in any dishes, it is eaten in sandwiches, pasta dishes, burgers and salads and generously sliced over pizza.

-IGP Giarratana Onion: The town of Giarratana, in the Iblei mountains (Ragusa province), has long been known for the production of large, extraordinarily sweet onions. The bulbs have a slightly squashed shape and brownish-white skin. The flesh is white and flavorful, without pungency

-IGP Montoro Onion: The onion of Montoro is a native variety from the plains of Montoro, between the provinces of Avellino and Salerno. Slightly flattened globe shape, the Montoro onion’s skin features shades of purple internally and reddish or copper externally. The taste is sweet, and it is intensely aromatic. It is excellent in any culinary preparation; it can be eaten both raw, in an innumerable variety of salads, and cooked in preparations such as soups, sauces and side dishes. Largely use for the ragù sauce

-IGP Acquaviva Onion: , the red onion IGP Acquaviva from Puglia region is renowned for its bold flavor and sweetness. The color ranges from carmine to violet, getting completely white towards the core. The cultivation is done in accordance with tradition using nature-friendly methods.

Butternut squash (Cucurbita moschata), known in Australia and New Zealand as butternut pumpkin or gramma, is a type of pumpkin or winter squash that grows on a vine. It has a sweet, nutty taste similar to that of a pumpkin. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the blossom end.

ANNURCA IGP

ORGANIC RED GALA

GOLDEN APPLE

A valuable package of fresh citrus just arrived from Sicily. You can enjoy a mix of Orange Navel, Tarocco Orange, Organic Lemon, Organic Grapefruit, Mandarin 

15 oranges in one case

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.

TRANSLATE with x

English

Arabic	Hebrew	Polish
Bulgarian	Hindi	Portuguese
Catalan	Hmong Daw	Romanian
Chinese Simplified	Hungarian	Russian
Chinese Traditional	Indonesian	Slovak
Czech	Italian	Slovenian
Danish	Japanese	Spanish
Dutch	Klingon	Swedish
English	Korean	Thai
Estonian	Latvian	Turkish
Finnish	Lithuanian	Ukrainian
French	Malay	Urdu
German	Maltese	Vietnamese
Greek	Norwegian	Welsh
Haitian Creole	Persian

 

TRANSLATE with

COPY THE URL BELOW

Back

EMBED THE SNIPPET BELOW IN YOUR SITE

Enable collaborative features and customize widget: Bing Webmaster Portal

Back

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.

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 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.

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

Available in 100gr tray.