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.

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.

FRESH ORGANIC !!

The Rustic Organic Navel Oranges  from Sicily is grown following the organic farming method. The organic allows to obtain very sweet and fragrant citrus completely natural. Organic citrus like these allows recipes (with oranges), very tasty and nutritious. The colors of organic citrus are more 'alive and the properties' are beneficial to the body. The casing of the clove is thin, with the characteristic navel. Characteristics of biological Navel are: blonde pulp, Juicy and without seeds, a pleasant taste with low acidity. They are exceptional for the table, but nobody prevents us from doing a good juice!

The common Avana Mandarin is juicy and very sweet thanks to the greater presence of sucrose than other citrus fruits. The peel is thin and smooth, fragrant and poorly attached to the pulp, the fruit is therefore very easy to peel. The fruit has a slightly flattened and globular shape. The pulp may contain seeds, is made up of easily divisible segments and is of an intense orange color.

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.

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.

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.

A mix selection of current available seasional pears like Abate, Williams, red williams, Kaiser, Decana, to taste different varieties of Italian growings pears.

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.

Tuscan Kale in Italian and often in English is called Cavolo Nero, literally "black kale" is a variety of kale with a long tradition in Italian cuisine, especially that of Tuscany. It has been grown here for centuries which is found mainly in the autumn-winter season and is one of the traditional ingredients of minestrone and ribollita. This green leafy vegetable is considered a super food rich in antioxidant properties, vitamins such as A, C, and E, but also those of group B and contain folic acid is a source of calcium, zinc and iron. Despite being a nutritious food, it only provides 35 calories per 100 grams.

Organic white cabbage is a versatile and mild tasting, low calorie, vegetable, perfect for a balanced diet.

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

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.

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.

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.

The unmistakable Yellow Selenium Potatao. The result of years of research and selection, Selenella is a product of excellence with unmistakable characteristics: highly digestible, rich in starches, vitamins and mineral salts, it is even more precious because it is a source of selenium, an antioxidant ally of our health. Check our recipe in Serving Suggestions section

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.

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.

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. 

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!

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.

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.

The valencia orange has a rather light, slightly papillated orange peel and a high yield in juice.

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.

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

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.

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.

Carmagnola is one of Italy’s pepper capitals, known for four different types: Quadrato (almost a cube, with four points), Tomaticòt (round like a tomato), Trottola (heart-shaped) and Corno or Lungo. This last variety, known locally as Corno di Bue, Ox-Horn, is recognizable by its splendid colors (deep yellow or bright red) and most of all by its very elongated, conical shape with three or four lobes. The peppers grow over 20 centimeters long, and are cultivated on flat, silty, sandy ground. Delicious served raw, it is also features in many traditional and creative recipes. The peppers have a sweet flavor, and their thick, firm, succulent flesh improves with storage.

Amazing tasty potatoes from South Tyrol, Val Pusteria country side.

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.

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.

What is more wintery than chestnuts? Whether you are roasting them on an open fire, on your stovetop, or in your oven they will help you catch the seasonal spirit. And fresh chestnuts are worth the extra effort.

Chestnuts are revered in Europe and particularly in the Mediterranean cultures. In Italy, where the growing climate is perfect for chestnuts, everybody eats chestnuts in many variations. They can be candied or ground into a flour, and they are often puréed and sweetened to make desserts. Roasting chestnuts produces a delicate and slightly sweet flavor while softening the texture to potato-like consistency.

Chestnuts are a unique fruit of the Castanea species of deciduous trees. This fruit is most common in Asia though it has also been linked to the traditional Italian cuisine for centuries. Chestnuts are appreciated for their characteristic taste and for the ductility with which they can be consumed: boiled, roasted, and dried, or in the form of jam or flour. They are also excellent sources of vitamins and minerals (such as manganese, molybdenum, cooper and magnesium).

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.

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.

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.

The Iron Cup pumpkin is similar to the Delica variety - a soft and sweet paste widely used for risottos and flans - but later than this one, with a dark green skin and orange pulp, firm, sweet and dense, also good simply oven with oil, rosemary and salt.

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.

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.

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.

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.

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).

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.

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.

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.

This dried fruit has got wealthy energetic properties that make it a complete food from a nutritional point of view: it contains protein, vitamins B1 and B2, vitamins A and E, iron, calcium, phosphorus, magnesium, potassium.

It has also many therapeutic qualities: it reduces cholesterol, strengthens the bones, helps prevent anemia, slows down skin aging, has an antidepressant effect on the nervous system.

Trentino Organic apple: 2-3 different available varieties

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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.

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Arabic	Hebrew	Polish
Bulgarian	Hindi	Portuguese
Catalan	Hmong Daw	Romanian
Chinese Simplified	Hungarian	Russian
Chinese Traditional	Indonesian	Slovak
Czech	Italian	Slovenian
Danish	Japanese	Spanish
Dutch	Klingon	Swedish
English	Korean	Thai
Estonian	Latvian	Turkish
Finnish	Lithuanian	Ukrainian
French	Malay	Urdu
German	Maltese	Vietnamese
Greek	Norwegian	Welsh
Haitian Creole	Persian

 

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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.

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.

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Arabic	Hebrew	Polish
Bulgarian	Hindi	Portuguese
Catalan	Hmong Daw	Romanian
Chinese Simplified	Hungarian	Russian
Chinese Traditional	Indonesian	Slovak
Czech	Italian	Slovenian
Danish	Japanese	Spanish
Dutch	Klingon	Swedish
English	Korean	Thai
Estonian	Latvian	Turkish
Finnish	Lithuanian	Ukrainian
French	Malay	Urdu
German	Maltese	Vietnamese
Greek	Norwegian	Welsh
Haitian Creole	Persian

 

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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.

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.

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".

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.

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.

Il frutto del melograno è particolarmente ricco di sali minerali quali potassio, manganese, zinco, rame e fosforo; in quantità minore troviamo anche ferro, sodio e calcio. Abbondante anche la presenza di vitamine: A, B, C, E e K. Il melograno è caratterizzato dalla presenza di sostanze benevole per l'organismo come per esempio i flavonoidi, gli antiossidanti, vari tipi di acidi, tra cui l'ellagico e il gallico, la quercitina e altri principi attivi molto benefici che gli hanno fatto meritare il nome di "frutto della medicina".