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.
Limoni Biologici di Sicilia
I limoni biologici di Sicilia si caratterizzano per la polpa succosa dal colore giallo vivo. La forma dei limoni biologici è ovale, nella polpa è possibile trovare qualche seme. La particolarità dei limoni biologici sta nel fatto di essere ricchi di succo dal sapore intenso. La genuinità dei limoni biologici permette il consumo non solo del prezioso succo ma soprattutto della buccia profumata, utilissima per la preparazione di dolci e rosoli agli agrumi, primo fra tutti il liquore di limone Limoncello.
Rustic Sicilian Navel Orange
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 Amalfi Coast First Harvest
A clementine is a type of citrus fruit. It has a bright orange rind. They have a diameter of about 3 to 5 inches. Clementines are easy to peel and have no seeds. They are grown in California, and are usually available from November to January.
They were more popular outside the United States than inside, but in 1997, there were not many Florida oranges available because it was very cold. People bought clementines instead, which made them more popular. They are still popular today.
Clementines are popular in the winter months. They are usually found in wooden crates in the supermarket. A popular clementine brand is called Cuties.
La "zucchina romanesca”, particolarmente pregevole per il suo marcato sapore tendente all'amarognolo e riconoscibile dalla forma un po' curva con le sfaccettature dagli spigoli ben evidenti. Ottimi anche i fiori della pianta, i cosiddetti “fiori di zucca”, oggetto di svariate preparazioni gastronomiche.
Frutto di grossa pezzatura (200 g circa) ha l'inconfondibile forma allungata, buccia sottile di colore verde-giallo, polpa soda e molto succosa, zuccherina e aromatica. A livello nutritivo contiene una buona quantità di zuccheri semplici (fruttosio di rapida assimilazione), pectine, tannino, sali minerali, acido malico e citrico, oltre che composti fenolici ad azione antiossidante.?Di grande digeribilità, la pera svolge un'azione diuretica, rinfrescante e lassativa.
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.
Mix Seasonal Italian Pears 3-4 varieties - 1Kg
A mix selection of current available seasional pears like Abate, Williams, red williams, Kaiser, 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.
ll finocchio è un ortaggio molto usato in cucina poichè, grazie al suo sapore dolce, si adatta perfettamente a qualsiasi tipo di piatto. I finocchi, oltre ad essere ricchi di vitamine e sali minerali sono ricchi di princìpi attivi che li rendono particolarmente utili per: gotta, astenia, inappetenza, reumatismi, flatulenza, vomito, vista debole.
Romanesco broccoli (also known as Roman cauliflower, Broccolo Romanesco, Romanesque cauliflower or simply Romanesco) is an edible flower bud of the species Brassica oleracea. First documented in Italy, it is chartreuse in color. The Romanesco has been grown in Italy since the 16th century and has a striking appearance because its form is a natural approximation of a fractal. When compared to a traditional cauliflower, its texture as a vegetable is far more crunchy, and its flavor is not as assertive, being delicate and nutty.
Romanesco superficially resembles a cauliflower, but it is chartreuse in color, and its form is strikingly fractal in nature. The inflorescence (the bud) is self-similar in character, with the branched meristems making up a logarithmic spiral. In this sense the bud's form approximates a natural fractal; each bud is composed of a series of smaller buds, all arranged in yet another logarithmic spiral. This self-similar pattern continues at several smaller levels. The pattern is only an approximate fractal since the pattern eventually terminates when the feature size becomes sufficiently small. The number of spirals on the head of Romanesco broccoli is a Fibonacci number. Nutritionally, romanesco is rich in vitamin C, vitamin K, dietary fiber, and carotenoids. The causes of its differences in appearance from the normal cauliflower and broccoli have been modeled as an extension of the preinfloresence stage of bud growth, but the genetic basis of this is not known.
Leeks, known scientifically as Allium porrum, are related to garlic, onions, shallots, and scallions. Leeks look like large scallions, having a very small bulb and a long white cylindrical stalk of superimposed layers that flows into green, tightly wrapped, flat leaves. Cultivated leeks are usually about 12 inches in length and one to two inches in diameter and feature a fragrant flavor that is reminiscent of shallots but sweeter and more subtle.
With a more delicate and sweeter flavor than onions, leeks add a subtle touch to recipes without overpowering the other flavors that are present. Although leeks are available throughout the year they are in season from the fall through the early part of spring when they are at their best.
Organic White Cabbage
Organic white cabbage is a versatile and mild tasting, low calorie, vegetable, perfect for a balanced diet.
Tomato Mix 5- 6 varieties
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.
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 Gala Apple Val D`Aosta
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.
Piedmont Kiwi Top Quality 120-140gr
Delicious Kiwi from Piedmont now in season!
Woody vine and edible fruit of the family Actinidiaceae. 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.
Mix bell pepper
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.
Yellow cherry tomatoe
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.
Orange Date tomatoe
These tomatoes are very sweet and are perfect to be eaten raw in salads and as a garnish.
Tomato Mix 9-10 varieties
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.
Calabrian Mountains Potatoes (Sila) IGP
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.
Radicchio Tardivo - Late Red Radicchio IGP
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.
Copper Montoro Onions
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.
Piedmont Hazelnut "Tonda Gentile Trilobata" IGP
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.
Shelled Sicilian Peeled Almonds
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.
Shelled Sicilian Raw Bronte Pistachios IGP
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.
Costiera Valencia Orange
The valencia orange has a rather light, slightly papillated orange peel and a high yield in juice.
Tropea Onion in braid P.G.I
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 Lettuce - 200gr
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 Salad - 400gr
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.
Green Oak Salad - 400gr
Oak leaf makes classy mixed salads and stays tasty even in drought and heat. The leaves are very attractive, distinctively lobed with the oak leaf shape. The plant is attractive with fairly tight rosettes of medium green leaves. Oak leaf lettuce is a type of butter lettuce whose leaves are distinctively lobed
Annual Herbaceous plant classified in the valerianaceae family, It is native to the Mediterranean region. Its scientific name is “ valerianella olitoria” and it is one of the most popular plants for salad with elongated leaves grouped in small tufts. It is a relative of “valeriana officinalis”, used in pharmacies, but it does not have the same properties of the latter. It contains 33 calories per 100 grams. Moreover it is rich in important nutrients substances and food by revitalizing, emollient, laxative and purifying properties.
Netted Melon Lorenzini Signature
Weight around 1.5kg per pc. Immediate pleasant feeling of sweetness (the sugar level is above average) and structure, with aromatic support enhanced by the after taste which remains on the palate for a long time. The pulp when it is opened is red colour of the pulp emerges this strong colouring is due to the very high Lycopene content, a carotene pigment, in comparison with the other varieties. It can have a close net-like, thin skin, with light furrows and a light green colour when fully ripe or, on the contrary, a plain skin which is a yellow-cream colour with middle sized and round in shape, lightly oval at the top and bottom.
Bundle Dry Sicilian Origano
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.
Organic Val Pusteria Potatoes
Amazing tasty potatoes from South Tyrol, Val Pusteria country side.
Organic Raw Unwashed Beetroot
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.
Organic Savoy Cabbage
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.
Quince - Mela Cotogna
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.
Cannara Flat Golden Onions
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.
Organic Delica Pumpkin
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.
Albenga Spine Artichokes
Top QUALITY from Albenga with 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.
Organic Kanzi Apple
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.
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.
Spinach is a superfood. It is loaded with tons of nutrients in a low-calorie package. Dark, leafy greens like spinach are important for skin, hair, and bone health. They also provide protein, iron, vitamins, and minerals.
Organic Red Cabbage
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.
Top Quality Medjoul Dates - 200gr
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.
Calabrian Dry Figs
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.
Blood Tarocco Orange
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.
La Rosa di Gorizia Radicchio
The “Gorizia’s Rose” is a rare and unique red chicory a true gastronomic specialty in Italy.
The Rose Chicory has an intense flavor, slightly bitter, crisp, the color is bright red with variegated shades towards pink or garnet red.
Gorizia sits on the left bank of the river Isonzo, on the alluvial plain it created and it is surrounded by hills of Eocene origin that, to the east belong to the Republic of Slovenia, while to the northwest, make up the Collio, famous for its wines and agricultural products. The wide variety of environments and cultures that gravitate on it has produced over the centuries a rich and varied gastronomic tradition. In the urban vegetable gardens and in the agricultural areas located on the outskirts of the city, a local variety of red chicory (Cichorium intybus) has been cultivated since immemorial time, similar to a rose that has just blossomed: the Rosa di Gorizia.
In October, the Rose reaches the optimal size and the color of the leaves turns from deep green to reddish with the first frost. Its heart is protected by the larger outer leaves that protect it from the frost. At this stage it is ready for harvesting. The Rose is collected in bunches or in boxes with roots and is stored in sheltered areas to protect it from frost that would compromise the vitality necessary for the subsequent processing in which the radicchio is placed on a warm bedding allowing complete maturation . This last procedure lasts from 15 to 20 days. Each January is the annual flowering of this exclusive red radicchio-chicory.
Whole Dried Pruneaux D'Agen I.G.P. Plums
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.
Extra Soft Dried Apricot
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).
Organic Green Kiwi
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.
Organic Castelfranco radicchio
Castelfranco is the epitome of delicacy - it tastes somewhat bitter with a buttery texture. perfect to add in you salad.
Italian Pine nuts
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.
Italian Top Mix I.G.P Onions 2Kg
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.
Organic white grape
Organic white grapes has crisp, juicy, sweet, and tart flesh that's somewhat translucent, they are perfect to pack as snack.
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.
Pink Verona Radicchio
Pretty and pink, this rare variety of radicchio, grown in Verona, is a splash of colour in winter months. The leaves are slightly sweet and a little bitter, with a crisp crunch. There are about a dozen main types of radicchio grown in northern Italy; all are late-season winter vegetables. Common radicchios include chioggia, which looks like a small maroon cabbage with thick white veins reaching up from the base; treviso, with narrower, longer leaves; the curly radicchio trevisano tardivo and small shiny grumolo rosso.
Pink radicchio can vary from pastel pink with light-green shades to magenta, but the colour doesn’t affect the flavour. Pick ones with crisp leaves and no brown edges.
Top Quality Medjoul Dates - 1 Kg box
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.
Carobs - Carrube
shiny legume , leathery when ripe, weighing about g 20-40, formed by two valves about 10-20 cm long flat, arched and smooth with very hard and tenacious epicarp, almost blackish-brown iris-scent.
Pomodoro del Vesuvio
Un pomodoro incredibile, una leggenda.
Protetto dallo slow food dal 2009, cresce sulle pendici del monte Vesuvio.
Il terreno vulcanico dona un incredibile sapore, un contrasto favoloso tra acidita' e dolcezza che lo rende unico.
In Napoli vengono tradizionalmente appesi in casa dove il sapore si intensifica.
Pomodorino Ciliegino Extra Quality
Caratteristico per l'aspetto "a ciliegia" su un grappolo a spina di pesce con frutti tondi, piccoli, dal colore eccellente e il grado brix elevato. Il pomodoro ciliegino si consuma anche come frutta perché la sua polpa è particolarmente dolce.
Pomodorini a grappolo adatti per preparazioni di sughi espressi con olio extravergine aglio e aromi oppure per dare gusto e colore a insalate miste. Frutti piccoli di forma allungata dal peso dai 20 ai 40 grammi, buccia spessa e polpa consistente, il gusto ha un giusto equilibrio tra acidi e zuccheri. Povero di calorie ma dal sapore aromatico intensissimo, il pomodoro cocktail datterino è ricco di sali minerali, vitamina A e vitamina C ad azione riparatrice e rigeneratrice su tutte le cellule dell'organismo.
Pomodoro Rosso a Grappolo
Frutto sferico, molto compatto e resistente, assenza di spazi vuoti all'interno (scatolatura), peso medio intorno ai 100 grammi. La polpa è consistente e il sapore è leggermente acidulo. Ottima capacità di conservazione in frigorifero.
Il pomodoro Marinda fa parte della tipologia Marmade ed ha origini francesi. È diventato uno dei prodotti principali per identificare la primizia di Pachino dato che ha trovato il suo habitat naturale in questa zona grazie alla tipologia dei suoi terreni, al clima particolarmente temperato -con irraggiamento solare costante durante tutto l’anno e con costanti brezze di ponente cariche di salsedine associate alle rare gelate-, alla particolare composizione dell’acqua salmastra utilizzata e alle acque saline delle falde acquifere che gli conferiscono caratteristiche uniche nel suo genere. È stato introdotto nel 1992-93 e da prodotto di nicchia è diventato un cult.
È un pomodoro costoluto che si distingue per la forma appiattita, per l’elevato numero di costolature -non meno di 10- e per la pennellata, che circonda la parte apicale, di un colore verde molto scuro e brillante, che lo rende esteticamente attraente. Il suo peso è di 100-150 grammi.
È un pomodoro invernale, infatti si raccoglie tra febbraio e maggio.
È il pomodoro dei ricordi, della nostalgia dell'estate: riconcilia nei mesi invernali con il gusto del pomodoro per il suo profumo di sole, per il suo ricchissimo sapore dolce, avvolgente, succoso, persistente, saporito, per la sua consistenza soda, croccante e compatta. È un pomodoro dal gusto intenso e squisito.
Cime di Rapa
La cima di rapa (Brassica rapa L. subsp. sylvestris) nonostante derivi dalla rapa è una varietà a sé, sia per forma che per colore.? La cima di rapa contiene molto calcio, fosforo, vitamina C, Vitamina B2 e vitamina A oltre a una buona quantità di proteine, la cima di rapa,infatti, può essere un sostituto della carne. Le parti della cima di rapa commestibili sono le foglie, i “bottoni” fiorali ed i fiori.
Croccanti e dal caratteristico sapore amarognolo, le puntarelle sono i germogli delle cicoria catalogna. L’aspetto delle puntarelle ricorda vagamente quello degli asparagi ma sono raccolte in grandi cespi. La pulizia delle puntarelle è abbastanza laboriosa, perché si deve procedere a mondare i germogli staccandoli dal cespo più grande uno alla volta e poi suddividendoli in sottile strisce. Una delle caratteristiche delle puntarelle è l’aspetto arricciato che si ottiene facendole stare in ammollo in acqua ghiacciata: questa operazione, oltre a conferirgli la forma tipicamente arricciata, toglierà parzialmente anche il sapore amarognolo.
In Italia l'80 % circa della produzione totale di sedano proviene solamente da quattro regioni: Piemonte, Puglia, Emilia Romagna, Lazio. Grazie al suo profumo delicato ed al suo gusto particolarmente gradevole, il sedano è un alimento non solo particolarmente appetitoso ed apprezzato ma è anche un ortaggio in possesso di proprietà terapeutiche. La presenza di vitamina K è in grado di apportare benefici alla coagulazione del sangue e alle ossa, mentre il suo succo è un ottimo tonificante per la pelle e, se bevuto regolarmente per una ventina di giorni, può essere molto utile in caso di reumatismi; se diluito con l'acqua, può essere utilizzato come collirio per gli occhi. In caso di scottature o contusioni, un cataplasma di foglie fresche di sedano può apportare ottimi benefici alla zona "offesa".
Radicchio Treviso Rotondo
Passata la grande calura estiva, nei campi, le verdi foglie del radicchio vengono dolcemente raggruppate e legate per permettere che il cuore, "al buio", sviluppi nuove foglie che, a partire dal mese di settembre, si mostreranno di colore rosso intenso. Lavato, il Radicchio Rosso di Treviso Precoce si presenta di buona croccantezza, moderatamente amaro, adatto a molteplici usi, sia cotto che crudo. Le foglie sono di sapore leggermente amarognolo e di consistenza mediamente croccante.
ll cavolfiore è un ortaggio appartenente alla grande famiglia delle Crucifere che si presenta con una testa compatta formata da tante“cimette” innestate su uno piccolo stelo centrale.Il suo colore cambia in base alla varietà e può essere bianco o verde. Il cavolfiore può essere consumato sia crudo che cotto. Crudo si mangia al naturale, in insalata come antipasto o in pinzimonio. Cotto, sia caldo che freddo, lo si può consumare insieme alle minestre, alla pasta, gratinato al forno con besciamella e parmigiano, nella preparazione di torte salate o più semplicemente condito con olio e limone. Per risultare più appetitoso la cottura deve essere al dente; se aggiungete qualche fetta di limone durante la cottura eviterete che le cime diventino gialle.
La cipolla borettana è conosciuta in tutta Italia per il suo inconfondibile sapore, prende il nome da Boretto, un comune in provincia di Reggio Emilia, in cui veniva coltivata fin dal 1400. Oggi però gran parte della produzione avviene nel parmense. È conosciuta anche come cipolla piatta di Como o di Rovato. È una varietà di cipolla molto utilizzata dall’industria dei sottaceti, in Emilia Romagna viene servita con gli gnocchi fritti, salumi e come accompagnamento in generale di secondi piatti. Ha come caratteristiche un bulbo molto appiattito ai poli, piccolo e con tuniche color paglierino.
Treccia di Aglio
L'aglio italiano fa parte della famiglia delle Liliaceae ed è il bulbo di una pianta simile al giglio le cui foglie crescono fino a 50-60 cm; il bulbo è costituito da diversi spicchi ciascuno dei quali è ricoperto da una pellicola bianca cartacea. Il bulbo ha radici fibrose; il fusto verde e liscio sviluppa lunghe foglie appiattite ed i fiori, bianchi o rosa, sbocciano alla fine dell'estate.