產品列表

Inserbo蕃茄醬是把新鮮蕃茄磨成了茸，是典型義大利家常濃醬。

有著鮮紅色澤和新鮮蕃茄的甜味。廣泛用於一些沒有太多時間做飯，但仍希望有實在和傳統的味道。

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。

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。

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

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。

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.

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。

來自Umbria的Castelluccio Lentils扁豆是褐色的小寶石，具有細膩的味道和嫩滑。富含維生素, 礦物質與纖維質, 然而脂肪含量又低, 是極佳的營養食品。

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。

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。

半成熟的櫻桃番茄，清甜，強烈，清新柔軟的味道，混合油和紫蘇，無添加醋

意大利南部的傳統產品，鹽醃切件蕃茄，於自然陽光下稍微乾燥，配合大蒜和牛至經烤焗混合油入鑵。味道細膩。

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.

黑醋小洋蔥

選用義大利小洋蔥，以傳統Modena葡萄醋調味的甜酸綜合調味醬來烹調而成．口感獨特，最適合用於前菜開味小點直接食用，或用於燒烤、燉煮及剁打的各式肉類上。

Alla Calabrese香草橄欖，浸泡在水和橄欖油。

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香草橄欖，浸泡在水和橄欖油。

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.