Product List

White Wine Vinegar is a versatile all around seasoning

Moraiolo, Frantoio and Leccino varieties from the hills of Roviglieto and Scandolaro are used for COLLERUITA-DOP Umbria Extra Virgin Olive Oil - Colli Assisi Spoleto Small-sized and low yielding plants whose life is closely related to the life of the people who take care of them and pick their fruit in a land of earth and stone. Only a careful selection of the fruits allows us to obtain this intense aromatic note of green olive; the balance between bitter and pungent flavour distinguishes this typical Umbrian extra virgin olive oil.

Appearance: limpid after filtering
Density: average fluidity
Colour: green with a slight golden tinge
Aroma: complex and definite, with clear scent of arti-choke and freshly mown grass
Flavour: mouth-filling, intense, with hints of thistle, artichoke, black pepper and almond on finish. Both the bitter and pungent notes are medium intense.

Flos Olei (International Extra Virgin Olive Oil guide) awarded Viola producer as "The Best Extra Virgin Olive Oil of the Year 2019"

"Inprivio" is means "Track". That link with the past and the tradition of a culture, passed down from generation to generation through the love for the land and the fruits that nature gives. In the case of Viola the result of the transformations of what nature provides by man hands are products that represent the excellence of the Italian production of Extra Virgin Olive Oil.

A light fruity oil pressed from locally grown Frantoio and Leccino olives grown in the S. Eraclio di Foligno area of Umbria. The colour is green with golden highlights, limpid, the aroma is delicate, with evident notes of fresh olive. At the taste it is right balance between bitter and spicy.

Flos Olei (International Extra Virgin Olive Oil guide) awarded Viola producer with Imprivio as "The Best Extra Virgin Olive Oil of the Year 2019" 

Cyprus Black Sea Salt Flakes are White Cyprus Sea Salt Flakes with activated charcoal added for a dramatic appearance and softer flavor. Thin, crisp pyramid-shaped crystals are stunning on all types of lighter colored food. Season like the pros when you use this beautiful black pyramid-shaped flake salt.

Use Cyprus Black Sea Salt Flakes to accentuate flavor and enhance the look of your dish. Try it on crudites, white meat, white-fleshed fish, tomato-mozzarella salad, or sweet potato fries.

Java  pepper is the fruit of the Piper Longum, a vine pepper native to India. It belongs to the cashew family.

Today, it grows wild on the island of Java in Indonesia and in the Himalayas.

The long pepper of Java is the fruit of the Piper Longum, a liana about one meter long.

Java  pepper is harvested before maturity. It will be dried in the sun until it darkens in colour. This can sometimes take on reddish shades.

The long pepper Bengal is native to India, where today is much spread in Asia and North Africa.

Its flavor is less spicy black pepper, so the long pepper it goes well with fish, white meat and delicate fish. To flavor sauces it is often inserted in its whole form directly into the pots during the long cooking. Smells of fruit salads and especially fits perfectly with the sweet-sour pineapple notes. Also it can be used on all dishes even as decorative form.

Because of its delicacy can not be used in the classic pepper grinder, so to better emphasize all the flavors and aromas, we recommend using it spezzetato by hand with the help of a pestacarne or a mortar.

To try: Replace the black pepper and long pepper Bengal in cheese and pepper. A real surprise!

In Indonesia, white pepper is mainly picked on the island of Bangka near the town of Muntok. This island is East of Sumatra, in the Java sea. The peppercorns are picked by hand one by one, then dried in the sun.

This Muntok white pepper releases base notes of burnt herbs and strong notes of menthol and camphor.

The attack is fairly spicy with flavours of menthol and eucalyptus. Once ground, this Muntok white pepper will delight any farmhouse poultry in cream sauce.

Best ground and used just before serving. Be careful not to let it infuse for too long as this may make it bitter.

It will also enhance your pan fried vegetables, turbot in hollandaise sauce, or a sticky chocolate and caramel cake

Fleur de sel or flor de sal is a salt that forms as a thin, delicate crust on the surface of seawater as it evaporates. Fleur de sel has been collected since ancient times, although it was traditionally used as a purgative and salve. It is now used as a finishing salt to flavor and garnish food. 
Fleur de Sal is harvest in Sicily.

It appears white with grey vains.

Very sapid, helps to enhancing, without covering, the real taste of the food