Hanging Cherry tomatoes Vesuvio DOP sauced
The Vesuvius DOP Tomato Piennolo is one of the oldest and most typical of agriculture bell, much to even be represented in the traditional Neapolitan nativity scene.The special features of this product are the high consistency of the peel, the strength of the stalk hanging and the high concentration of sugars that make it a long product shelf life during which none of its organoleptic qualities suffer ill effects. Characteristics linked to the typical soil and climate factors of the geographical area in which the tomato is grown.
In this environment, the quality of the tomato reaches peaks of excellence, its richness in organic acids determines the taste vivacity or "acidulità", which is the distinctive character of the Vesuvius tomato.
The Tomato for its quality of Vesuvius PDO Piennolo is a key ingredient of Neapolitan and Campania in general, and has a great versatility in the kitchen.
The typical area of production and storage of tomato, coincides with the full extent of the volcanic complex of Somma-Vesuvius, including its slopes until almost at sea level.
The production area and air-conditioning is provided by the specification that governs the production of Piennolo Tomato of Vesuvius PDO.
Whole tomato crop is processed the same day.
Semi dry yellow cherry Tomatoes 750gr Robo
Small tomatoes typical of the Vesuvius plain, split in two, partially dehydrated and prepared with oil, basil and garlic. Excellent for dressing pasta or to add flavour to flat bread, panini rolls, focaccia and pizza. Excellent when matched with the delicate flavours of fish and crustaceans.
Borettane Onions in Modena Balsamic Vinegar 840gr Robo
Peeled, sorted by size and preserved in a sweet and sour sauce of balsamic vinegar of Modena PGI, which gives them a characteristic amber colour. Perfect to accompany aperitifs, as a starter and as a side with cold cuts and meat dishes.
Green olives cream Armonia 530gr Robo
Green olives specially picked and crushed to obtain a smooth ready-to-use paste. A perfect base for making starters, seasoning pasta dishes, filling meat dishes, as a topping/filling for focaccia, pizza, panini rolls and bruschetta.
Calabrian BlackOlives cream Armonia w/ fennel seed 530g
A paste made from specially picked and crushed black olives. Can be used to make crostini, canapees and as a topping/filling for focaccia, pizza, panini rolls and bruschetta.
Capers Flower Buds in Vinegar (Caperberry) 540 gr
Caper berries with a unique aroma and traditional taste preserved in wine vinegar. Perfect as an unusual accompaniment to any type of aperitif, cocktail or starter.
Fruit Mustard 560 gr
Mustard is a typical specialty of Northern Italian gastronomy, and Cremona dates back as far back as 1397, when a shop boy, according to tradition, inadvertently dropped a melon in a honey-filled vat. This combination of flavors proved to be fundamental for the subsequent evolution of the product.
Sperlari has been producing it since 1836, following an accurate process that ranges from selecting the best raw materials, selected and harvested at the right point of ripeness, to candying, to then be immersed in a sugary syrup flavored with mustard, the unmistakable essence that characterizes the product with an original sweet-spicy flavor.
La Bella San Marzano Italian Peeled Tomatoes
La Bella San Marzano Plum Tomatoes are grown in the Agro Nocerino region, the area best known for D.O.P. Certified San Marzano Tomatoes. These Italian plum tomatoes are grown in the same style, same soil, and with the same growing methods as their certified counterparts to produce the same delicious San Marzano flavor at a much lower cost.
Armonia di pistacchio 520g
Produced in the heart of Sicily, the land of pistachios par excellence, this is a blend of pistachios, sunflower oil, salt and white pepper. Versatile in so many different dishes, it is ideal as a sauce for pasta, to accompany fish and meat dishes, as an ingredient in desserts or as stuffing for savoury pastries.
Yellow Cherry Tomatoes 520gr
Inserbo brings back to the table the taste of home-made tomato preserves, as it once was. Because the craftsmanship of the tomato, a tradition of the Campania region, is a family ritual.
San Marzano DOP 950gr Peeled Tomato
The Pomodoro San Marzano DOP of the Sarnese-Nocerino is the King of Tomatoes. It has elongated and bilobed shape, a deep red color and yellowish streak, it’s the only one that will not shatter during the manufacturing cycle, even if it’s very delicate for this process, remains intact in the jar, so with the Tomato San Marzano peeled you can get a high quality and supreme flavor. Main characteristic of the quality of the San Marzano are the hot land of Vesuvius and the favorable environmental conditions due to the mild climate because ofthe proximity of the sea. It’s born from three varieties of plants that were quite wide spread at the beginning of the last century in Sarno and throughout the Agro Sarnese-Nocerino: the Fiascona, the Fiaschella and King Umberto. The Pomodoro San Marzano produced by F.lli Manfuso at "Conserve Manfuso" comes directly from the land of Sant 'Antonio Abate, Angri, San Marzano sul Sarno, Pompeii, Sarno and San Valentino Torio. This is processed by hand work, from peeling until the topping and juice in glass jars. For sterilization the process is made by bain-marie. The process of production of the San Marzano tomatoes is under the control of Is.Me.Cert, the certification institution by the Ministry of Agriculture. To certify a Pomodoro San Marzano DOP of the Sarnese-Nocerino is necessary three tags on the label: - the DOP obtained by the acknowledgement in 1996; - Is.Me.Cert Mediterranean Institute of Certification ( By Ministry); - Label of the Consortium of San Marzano (born in 1999), of which Manfuso join since 2001.
Tomato San Marzano DOP from Agro Sarnese-Nocerino, San Marzano tomato juice.
Delicious Pop Corn from Pedon true Italian quality. A must have product, fast to prepare, easy tasty snack.
Bulgur wheat is similar to couscous only with larger grains, is made with steamed, dried, and ground sprouted whole-wheat grains.
This ingredient is a great source of fibre, B-vitamins, phosphorus, and potassium and is particularly popular in the Middle East. All whole grains have a high satiety index and bulgur is no different. It is a great substitute for pasta and rice and can be used to make both hot dishes, such as pilaf or soups, and cold ones, such as tabbouleh and salads.
Cherry dried tomatoes in oil
Cherry tomatoes are grown in April and handpicked in July.
Tomatoes are collected, washed, selected, cut manually, salted and dried for 4-5 days on the frames.
Then they are selected, washed and seasoned with Mediterranean spices and potted in extra virgin olive oil.
With this completely natural traditional method, to obtain 800gr of dried cherry tomatoes,
use about 10kg of fresh cherry tomatoes!
Sundried Tomatoes Ready to Eat
The sundried tomatoes are harvested by hand and naturally sun dried without preservatives, ready washed and desalted, perfect to accompany any kind of dish
Organic Peeled Tomatoes 950g
Produced using long in fruit tomatoes varieties, derived exclusively from Italian farms. Sun-ripened and harvested at the right point of maturity, only the best tomatoes are processed so as to preserve intact all their quality and worthily replace the fresh product. Processing of products from organic farming is carried out in the absence of chemical synthesis and in full respect of the environment.
Whole tomato crop is processed the same day.
Sardinian Wild Capers - Selargino
Selargini capers are a traditional Sardinian food product.
Capers are the budding flowers of a perennial plant that grows spontaneously among the limestone-rich rocks. The most widespread species of Caper in the Mediterranean - and therefore in Sardinia - is the "spiny" which is characterized by its fragrant and showy flowers. The plant grows in arid and semi-arid climates and blooms between May and September; the caper is harvested early in the day and at sunset.
Origins: the first news on the cultivation of the caper plant in the Selargius area dates back to the early 1800s when this fruit was used for therapeutic power. But it was only in 1850 that the production of the caper began to grow in size and importance by the family of Domenico Dentoni, mayor of the city of Selargius who promoted the intensive development of this cultivation and the use of both herbal and food products. And so it was that in the poor harvest years of grapes, wheat and olives it was precisely the capers producers and traders that kept the local Selargino market active.
Processing and use: the production and transformation of capers has remained unchanged over time, in fact the methods are always the same, handed down for generations. The use of wine vinegar derives from the ancient wine tradition of the territory of Selargius, Monserrato and Quartucciu while the salt came from the nearby salt pans. Capers are sold in bulk or packaged in glass or plastic containers in vinegar or in salt.
Artisanal Chilli Pesto In Extra Virgin Olive Oil
A sophisticated product obtained only from hot peppers from Calabria and embellished with the best olive oil, a useful reserve to spice up your dishes.
Stone Milled Shelled Barley
The hulled barley is grown only in the Dolomite area of Val Belluna. When the grain reaches a sufficiently low humidity, it is harvested and stone peeled according to the most ancient local tradition. This cereal is an excellent ingredient for the preparation of soups and broths; it also lends itself very well to barley, cold salads and many other traditional dishes. After soaking for 12 hours and cooking for about 30 minutes, it is ready to be used.
Organic Black Chickpea
Originally cultivated in the Mediterranean and the Middle East, chickpeas, also known as garbanzo beans, have spread their culinary influence to areas all over the world. They are featured prominently in Italian, Greek, Indian, Middle Eastern, Spanish and Portuguese cuisine.
Organic Lentils 500g
Viola farm produces lentils from organic farming, North African native plant species lens culinaris. Lentils are a dry legume, among the most digestible, the consumption of which dates back to the birth of agriculture in Mesopotamia. Viola Lentils are very small and therefore more valuable. Traditionally are eaten stewed, as a side dish to the cotechino or zampone.
This organic millet is grown in Umbria and is an excellent mineral rich, gluten free cereal. Start out by toasting the grains until golden and then cook using a 1 to 2 ratio of millet to water. Cook for about 15 minutes and test the texture. Fluff it as you would couscous, maybe with some butter or olive oil.
Organic Cannellini Beans
Slightly kidney-shaped with squarish ends, cannellini beans are creamy white in colour. When cooked, they have a fluffy texture and a slightly nutty, mild flavour. For convenience, choose canned, as the preparation is minimal. For more flavour and texture however, dried cannellini beans are the better choice.
Organic Borlotti Beans
A variety of kidney bean, this is a large plump bean that is pinkish-brown in colour with reddish-brown streaks. Borlotti beans are widely used in Italian cooking and have a sweetish flavour with a smooth creamy texture. They work well in salads and casseroles. The dried variety needs to be soaked in cold water before cooking.
Organic Roveja Pea
The roveja a small, pea-like legume, whose color varies from dark green to brown to gray. Some researchers believe it is an ancestor of the common pea, while others claim it is a true species. In either case, its botanical classification is still unclear. In past centuries it was a staple in the diet of herders and farmers in the Sibillini Mountains, but in recent years its cultivation has been almost completely abandoned. Only in Valnerina, particularly in the area around Cascia, does it continue to be sown. The beans are grown at altitudes between 600 and 1,200 meters, planted in March and harvested in the middle of the summer.
Organic Hulled Spelt
From species triticum dicoccum is an ancient and distant cousin of common wheat, spelt can be used just as you would use wheat. Spelt has a slightly nuttier and sweeter flavor, and is higher in protein, fiber and B vitamins, and is more easily digested. It can be ground into flour, or try cooked hulled spelt as a substitute for rice or potatoes, or add to soups and salads.
High-fiber foods like spelt can help you feel fuller longer, leading you to consume fewer calories and possibly lose weight. Although this organic spelt flour is not suitable for a gluten-free diet, it can be tolerated by some people who are allergic to common wheat.
Organic Pearl Barley from Italy
On the scenographic area of the wildlife reserve of Fiume Nera, in a setting of mountains and ancient woods, is placed Bartolini’s farm.
Here we cultivate the olives, the legumes, the cereals, and on the higher parts near the woods, we breed cattle in the wild and dig seasonal truffles. Respectful of the environment, we are at the forefront of the cultivation of biological products and we work so that the agricultural productions are immune from chemical treatments. Our cattle helps us to do this, providing us with a natural fertilizer that is useful for cultivation, allowing us to close the cycle of biological cultivation.
Pearl barley (or "pearled barley") is barley processed to remove its hull and bran. Barley must have its fibrous outer hull removed before it can be eaten; pearl barley is taken a step further by being polished to remove the bran layer.
Piennolo Vesuvio crushed cherry tomatoes DOP
Tomatoes Piennolo Vesuvius DOP The "Tomato Piennolo Vesuvius DOP" is one of the oldest and most typical plants of Campania’s agriculture, even represented in the scene of the traditional Neapolitan cnativity scene. In fact, in several areas of Campania, there are groupings of ecotypes with berries of small size, the so-called "cherry tomatoes", which differ in their typical, hardiness and organoleptic quality. The most famous, however, are always the ones still common on the slopes of Vesuvius. The "Tomato Piennolo Vesuvius DOP" brings together old cultivars and local biotypes combined by morphological and qualitative characteristics more or less similar, whose selection was handled over the decades by the farmers themselves. The names of these ecotypes are the ones usually coming from the local producers, as "Fiaschella", "Bulb", "Patanara", "Principe Borghese “ and “Re Umberto", traditionally cultivated during centuries in the same area of origin. The peculiarities of the "Tomato Piennolo Vesuvius DOP" are the high texture of the peel, strong stalk, the high concentration of sugars, acids and other soluble elements that allows long-life storage during which none of the its organoleptic qualitiesbecame altered. These features are rooted in soil and climate typical of the geographical area in which the tomato is grown where soils of volcanic origin, consist of pyroclastic material originated from the eruptions of Somma-Vesuvius volcanic complex. In this environment of choice, the quality of the tomato reaches peaks of excellence. Its richness in organic acids determines the vivacity or "acidity" taste, which is the distinctive character of tomato Vesuvius. This would not only result from a genetic peculiarity, is indicative of a method of growing in a low impact for environment and reduced use of irrigation water, which makes it particularly suitable this crop for a protected area, like the Vesuvius National Park . The "Tomato Piennolo Vesuvius PDO" for its quality is a key ingredient of Neapolitan cuisine and generally of Campania, and has a great versatility in the kitchen. The typical area of production and preservation of tomato Piennolo coincides with the whole extension of the volcanic area of Somma-Vesuvius, including the slopes downing almost to sea level. NO OGM - Gluten Free.
Green Lentils - Puy Style 500g
Also known as "continental lentils", they have the characteristic of remaining compact even after cooking. Their delicate taste goes perfectly with aromatic herbs and spices. Ideal ingredient for many recipes, they can be reduced to mashed potatoes, used to prepare croquettes and additions to salad or rice for a complete dish. They do not need to be soaked.
Saffron Powder 100mg
Use 1 bag for 2-4 portions of Risotto
SAFFRON is the finest spice, it is used in the kitchen for the classic yellow-gold color in dishes. Its flower originates in Iran, is mainly used in soups and risottos but can be used in the preparation of various recipes
SAFFRON is one of the richest foods in carotenoids, substances with antioxidant properties. It is effective in treating mood disorders because it has a calming action in conditions of physical and mental stress. The Ministry of Health also recognizes its digestive function and the contrast of menstrual cycle disorders.
PRODUCT with very aromatic properties, ideal for many recipes.
HIGH LEVELS of crocin (> 220), picocrocin (> 80) and saffron (> 30) and low levels of humidity (<7%) and floral residues throughout the range.
TO USE WITH Paella, Risotto, Curry and A Variety Of Rice Recipes
Ready Made Marinara Sauce
The excellence and the typicality of Neapolitan cuisine. A few words but a lot of substance for our sauce: tomato, garlic, oregano, onion and extra virgin olive oil. Produced exclusively with fresh ingredients, it is able to bring to the table the taste and genuineness of the Mediterranean tradition.
Corbara Cherry Tomatoes
The cherry tomatoes from Corbara are the essence of the flavors of Corbara, these are grown mainly in the vineyards, on the sides of the hills of the country. Great if cooked with fish because it is able to absorb and fully keep the harsh salty sea. This oval-stretched, tending to plum-shaped or pear-shaped, when fully ripe has a deep red color and red pulp. The main feature that distinguishes the tomatoes from Corbara is a product with a low acidity and a high sugar content that makes it high valuable and tasty. Ingredients: cherry tomatoes from Corbara, water and salt. NO OGM - Gluten Free.
Gold cherry Tomatoes w/basil
Semi-matured cherry tomatoes with a sweet, intense flavour, soft and fresh, dressed in oil and basil, no vinegar.
Round tomatoes cut into wedges, salted, placed out in the sun to dry slightly, seasoned with garlic and oregano and packed in oil without vinegar. Their flavor is delicate and sweet.This is a traditional product of Southern Italy, where the tomatoes are baked in the oven and packed in jars with oil.
Sun Dried Tomatoes in Seed Oil
Hand made: The preservation of vegetables, it takes place following the traditional method of fresh blanching, like you do at home
Herbs and Spices : they use only fresh herbs and high quality spices.
Grilled Eggplants in Slices
The preservation of the vegetables is completely hand made, it takes place following the traditional method of fresh blanching, like you do at home.
Herbs and Spices: we use only fresh herbs and high quality spices.
The Grilled Vegetables: Unlike most of the preserves on the market, vegetables are grilled on plates.
Friarielli Napolitan Broccoli in Seeds Oil
For those who seek a unique flavour Inserbo Friarielli or Neapolitan broccoli in oil are exceptional.The inflorescence of broccoli along with their intense, complete and enveloping flavour, they are perfect for many South Italian traditional recipes and also as great green leaf vegetable ready to eat to create amazing food paring. The preservation of the vegetables is completely hand made, it takes place following the traditional method of fresh blanching, like you do at home. Herbs and Spices: we use only fresh herbs and high quality spices.
Pieces of fig in a delicate sweet and sour Marsala sauce made with apple vinegar. Mostly for side dishes with stewed meat and poultry. It's also fine with seasoned cheeses (grana, montasio, pecorino) and fresh cheeses (ricotta and mascarpone)
Baby Onions in Balsamic Vinegar
Spring Onions cooked in a sweet and sour sauce with balsamic vinegar. Great for appetizers, as side dish for escalopes and boiled or grilled meat, or fish.
Giant Olive "Bella di Cerignola"
The giant green olives of Cerignola are the biggest and the most attractive Italian olives. Green and pulpy olive, medium size, with nut, grown in Puglia in the area of Cerignola. The cultivar has many synonyms: Barilotto (small barrel), Cerignolese, Grossa di Spagna (Big Spanish), Lunga (long), Oliva a ciuccio, Oliva a prugna (Prune olive), Oliva di Spagna (Spanish olive), Oliva manna (Manna olive), Oliva dell'asino (Ass's olive), Prone, Prugne (prune) and Spagnola(Spanish). Since pitting is still rather difficult to obtain on this kind of fruit only whole olives are available on the food market.
Gaeta Alla Siciliana Olives
They are natural treated with thin strips of pepper, rosemary, garlic, and olive oil. They can also be called: Itrana, Aitanella, Cicerone, Gaetana, Gitana, Olivacore, Reitana e Velletrana.
This olive is the world antagonist of Kalamata olives, no gourmet connoisseur could tell which one is the best. Gaeta olive groves stretching from east of Rome, (Castel Madama,Tivoli, San Gregorio da Sassola) to Lazio south-west cost, on Tirrenum sea (Itri, Sonnino, Priverno, Gaeta,Formia, Giulianello, Cori). The Gaeta is one of the few Cultivars able to stand extremely cold temperatures (-15°C) and the typical harvest time is uncommonly March.
Taggiasche olives "Provençale style"
Ligurian olives marinated in olive oil, water, and herbs.
Olive Kalamata Greek Style
These olives come from the area south of the Peloponnese which is a traditional olive growing area. These medium sized olives have a characteristic long shape and they are fleshy and juicy. To help them to ripen quicker a little cut is made in them. Ideal as an appetizer, with a selection of cheeses or in delicious salads.
Whole Artichokes in olive oil
Large artichokes with stems, prepared with olive oil, sunflower oil, white wine, parsley, and herbs. They are processed fresh.