產品列表

選用長形的蕃茄品種，特別從意大利農場栽種而得。

它們全是在天然環境，煦和陽光下完美成熟後採摘而得，只有最好的蕃茄才可被選取後進行處理，完好的質量足可媲美新鮮的產品。整個生產處理過程是在即日完成。(不含麩質)

蕃茄醬從有機栽種至生產過程中，完全不含合成化學品，並充分尊重了生態環境。其生產環境得到由意大利有機農業（AIAB）的生產準則認證。

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.

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.

The sundried tomatoes are harvested by hand and naturally sun dried without preservatives, ready washed and desalted, perfect to accompany any kind of dish

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.

A unique pesto produced with pistachios from the area of Bronte and Raffadali, in Sicily.

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.

Coming from Italian crops, processed from fresh boiled and preserved in glass with the addition of water and sea salt and lemon juice.

Coming from Italian crops, processed from fresh boiled and preserved in glass with the addition of tomato, onion, water, extra virgin olive oil, salt, pepper, bay leaf. Excellent heated or even to be eaten raw.

100% Sicilian tomatoes cut into wedges, salted, semi-dehydrated in the oven, seasoned and
packed

Ripe olives of Majatica variety, handcrafted according to the ancient recipe
traditional Ferrandinese
The olive is black and wrinkled due to its passage in the oven, the stone is small and comes off
easily from the pulp
Slightly savory with notes of licorice, the scent of the olive is very intense; the particular
processing accentuates the natural sapidity of the fruits, while maintaining the sweetness
characteristic of Majatica

Taggiasca olives from the Upper Impero Valley, handcrafted
Taggiasca are small black olives with a thin skin.

Perfect for an aperitif, Taggiasca olives are a basic ingredient of Ligurian cuisine:
thanks to their delicacy, they add flavor without overwhelming with an excess of salty
or, worse, of bitter, fish, rabbit and chicken. The extra virgin olive oil in which they are immersed is
also a delicious condiment, suitable for a thousand uses: try it with tomato and bread
homemade or as a condiment for pasta with the addition of a little pecorino
grated

Paté made with black olives, Celline and Leccine, typical of the Salento area

Leccine and celline olives, typical of Salento, harvested between October and November. They are conferred by olive farmers in the 'I Contadini' farm where they are washed and amarised
water and salt for about 6 months using a natural and traditional method. The olives come
then work to extract the pulp that will make up the paté. Both are used
variety, to give a perfect balance of taste and color. The paté is put into jars using oil
extra virgin olive oil from Puglia

Fruit salads, desserts, smoothies, coffees, tea, nut butter toast, porridge, curries, cakes… there is very little which cinnamon cannot improve! Pick up some of this very handy ground cinnamon to make utterly irresistible sweet and savoury dishes. Essential for cooking cuisine from across Europe, North Africa, the Middle, East, Far East and the whole world over.

The tomato pulp is obtained by breaking up the best ripe and pulpy tomatoes, peeling them and putting them in pots with a thick and natural tomato juice. Born mainly for pizza makers who use it to season pizza evenly, so as to obtain a superior quality product. The tomato pulp can also be used for bruschetta thanks to its tomato cubes, with the addition of garlic and oil. For those who love fresh and cheerful cuisine.
The transformation of organic farming products is carried out in the total absence of synthetic chemicals and in full respect of the environment.

The Piennolo del Vesuvio DOP tomato is one of the oldest and most typical products of Campania agriculture. Thanks to the high consistency of the peel, the strength of attachment to the peduncle and the high concentration of sugars that make it a long-life product during which none of its organoleptic qualities undergoes alterations.

Coming from Italian crops, processed from fresh boiled and preserved in glass with the addition of water and sea salt. Delicious in salads with tuna, finely chopped Tropea onion, a sprinkling of parsley, salt, oil and balsamic vinegar.

Date tomato in Sauce

有機黑色鷹嘴豆

鷹嘴豆原產於地中海和中東地區，其烹飪影響力已傳播到世界各地。 它們在意大利，希臘，印度，中東，西班牙和葡萄牙美食中佔重要地位。

Viola農場生產的有機小扁豆。 可作配菜，或燉煮。 容易消化。

有機去殼斯佩耳特小麥

Spelled（Triticum spelta）是一種古老的穀物，不應與普通麵包小麥（Triticum sativum），黑麥，大麥或燕麥混淆。斯佩耳特小麥營養豐富，這使得它在許多方面有很大不同。 隨著現代農業技術的迅速發展，19世紀逐漸受到種植的青睞，對於那些對小麥過敏的人們，一般可以食用斯佩耳特小麥。

有機小米

這種有機小米生長在翁布里亞，是一種極好的富含礦物質營養價值高的無麩質小米。 首先將穀物烘烤至金黃色，然後用1比2的小米與水比例烹製。 煮約15分鐘並測試軟硬程度。可以加一些牛油或橄欖油。

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.

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.

Grown on the Viola family farm in Umbria, this barley is gently pearled or hulled to preserve nutrients while making the grain easier to cook.

Piennolo蕃茄是在Vesuvio中其一最古老、最典型的農作物。

它們的特點是外皮非常緊緻细密，枝柄強度很高和糖分濃厚，令其有一個很長的保質期，不易變壞，新鮮度高。這些特徵全因蕃茄生長在火山地理區域的土壤裹和怡人的氣候。

藏红花粉是世界上 最昂贵而稀有 的香料， 它具有浓郁的 香味、口感略苦。 把花浸泡在温水中就能得到桔黄色溶液（由于类胡萝卜素的存在），因此它还被当作着色剂。 藏红花产于西班牙、印度（克什米尔）和少数其他国家。西班牙和伊朗是最大的生产国，加起来超过全世界产量的 80% 。
在藏红花生产中使用 Crocus sativa 花的柱头、雄蕊或‘ style '（花的中心部分－ 雌蕊 ）。藏红花丝是干的藏红花柱头。黄色的雄蕊 本身没有任何味道， 相对便宜。
因为只有花的少部分被用来生产最终产品，因此产量非常低。 要生产 500 克藏红花粉，大约需要 75,000 个花朵。

“純天然” 是指只有選取新鮮去皮的蕃茄，和不添加其他茄汁或水後直接入瓶。

目前在玻璃瓶看見的汁液是在生產過程中，最終的巴氏特殺菌處理中從番茄產生出來的。(不含麩質)

蕃茄醬從有機栽種至生產過程中，完全不含合成化學品，並充分尊重了生態環境。其生產環境得到由意大利有機農業（AIAB）的生產準則認證。

在Sarnese-Nocerino地區出產的San Marzano蕃茄被尊稱為蕃茄之王。

它們的特點是長條形，深紅色澤帶些淡黃色的條紋。

儘管在複雜的生產過程中，它們亦能完整無缺地入瓶。

所以選用去皮San Marzano蕃茄，您會得到一個高品質和無比的味道。

Corbara櫻桃蕃茄盡得Corbara地區味道的精髓，它們主要生長在葡萄園，四周被丘陵環抱。

特點是橢圓形，呈梅花形或梨形，當完全成熟時無論外皮和果肉都充滿著深厚的紅色，具有低酸度和高糖含量，絕對是高價值可口味美的產品。

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.

No GMO.

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.

No GMO.

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 and dressed with chilli, garlic, parsley, salt and wine vinegar.

No GMO.

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.

No GMO.

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.

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.