Product List

The Inserbo Organic Mashed Tomato puree is a genuine and pulpy, typical of homemade puree, bright red color and sweet taste of freshly picked tomatoes. Widely used by those who do not have much time to cook, but still want the genuineness and the taste of tradition. Purée tomato is obtained organically process, in the total absence of synthetic chemicals and fully respect the environment. All tomatoes harvested, before the process, are certified specific safeguard office. Even the production environment of Conserve Manfuso is certified by the Italian Organic Agriculture (AIAB), which regulates the production guidelines.

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.
Gluten-free product.

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.

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.

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.

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.

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.

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!

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

La Bella di Cerignola is a table olive cultivar grown in a restricted area in the province of Foggia, in Souther Italy Apulia Region (Heel of Italy) largely concentrated in the municipal area of Cerignola, hence the name.

It is the largest table olive in the world. The characteristic that distinguishes it from other varieties of olives is the large amount of dense and juicy pulp that wraps the small stone inside.

Enjoy these olives tossed in a salad, used in spreads, or eaten by themselves as unmissable part of your perfect Aperitivo!!

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.

Grown exclusively on the Lattari Mountains between Agerola and Corbara.

The yellow tomato is characterized by a less acidic flavor and suitable for fish dishes and delicate recipes. All the harvested tomatoes are processed on the same day.

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 souce

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.

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.

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.

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. 

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.

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.

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.

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.

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

Organic tomato fillets “au naturel” The production process of our organic products is done in total absence of synthetic chemicals and fully respect of the environment. All tomatoes harvested are certified by specific safeguard offices, and also the production environment of our company is certified from Organic Italian Association (AIAB), which regulates the production guidelines. The production “au naturel” it’s made only by peeling and canned without the addition of juice or water. The liquid present in the jar is the water that comes out from the tomato during final pasteurization. Gluten free.

INGREDIENTS: thread of organic tomatoes and juice of organic tomatoes. NO OGM

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.

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.

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.

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.

Olives prepared with herbs, marinated in water and olive oil.

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.

Ligurian olives marinated in olive oil, water, and herbs.

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.