Grown primarily in Sicily, the round variety has a far meatier flavour, with considerably less seeds. (£2.9/kg)
The round aubergine is quite similar to its more traditional long, black counterpart, with the difference between them being that the round variety has a far meatier flavour, with considerably less seeds. Grown primarily in Sicily, its shape makes for easier peeling and grilling, as well as adding a little intrigue on plates. Cook it into a traditional Sicilian caponata or combine it with stronger flavours such as goat\'s cheese, fig, bacon or anchovies. For an interesting Italian-style dish, slice it, then top with pesto, a slice of beef tomato and mozzarella and a drizzle of olive oil, then put in the oven for 15 minutes. Voilà!
A superlative potato variety for all uses!
The origin of "Primura" name stands for "excellent" or "first", and, in fact, this variety has emerged for over 30 years in the province of Bologna, for the organoleptic quality and fitness for all uses. Has an oval shape - stretch, adjust, with firm flesh and tend to pale yellow in colour, it has a smooth skin with light shade. A superlative variety, such as "Primura", is grown in an optimal environment by having farmers who operate in common, as well as a production regulation, even the great goal to meet and gratify the consumer who buys a healthy, good, well-kept and also beautiful!
So favoured by Italians, there\'s even a festival in Carmagnola that awards prizes to the biggest grown. (£4.60/kg)
A speciality from the Italian alps, this pepper remains a favourite in both Italy and England, thanks to its crunchy texture and sweet taste, that\'s much more crisp and a little spicier than usual peppers. This pepper is so favoured by Italians that there\'s even a festival in Carmagnola that awards prizes to the biggest peppers grown in Piedmont. It\'s a top choice for roasting as well as eating fresh, with a little vinaigrette.
Highly associated with Italian cuisine, add it raw or cooked to recipes for an intriguing twist.
Crunchy and slightly sweet, fennel adds a refreshing twist to the ever popular Mediterranean cuisine, in particular of course: Italian. Like a sophisticated marmite - you probably either love it or hate it. Its slight aniseed flavour that goes gorgeously with fish, or use it to spice up your usual side dishes by adding it to a potato gratin.
Tomatoes are an all-rounder, which is why you should invest in the very best.
With a rich, full-bodied, mildly acidic flavour, cherry tomatoes have long been a staple in Italian cuisine. Cook them into a passata and then use as a base for a range of dishes such as pasta alla norma, eat them in a caprese salad or roast them in the oven to have for breakfast with scrambled eggs.
You can almost taste the Sicilian sun and pure quality in these sun-ripened tomatoes. (£3.15/kg)
These pure, sun-ripened tomatoes are as natural as they come. Versatile, delicious, and colourful, their robust flavour is the perfect accompaniment to an array of Italian meals. Eat them on their own, roasted on their stem and served with a white fish, or add them to pasta.
Thanks to their subtle yet filling flavour, courgettes are exceedingly popular as a replacement for standard carbohydrates.
Endlessly versatile, courgettes can turn any store cupboard ingredient into a respectable meal. Thanks to their subtle yet filling flavour, courgettes are currently a buzzword in the food world with health fanatics using them to make courgetti (courgette spaghetti) or zoats (zucchini oats), replacing standard carbohydrates. To eat them the Italian way, add them to pasta alla norma, turn them into a gratin or blend with Parmigiano into a fresh tasting but hearty soup.
Spring is here! Asparagus is a good source of folate, dietary fibre and vitamins C and E: make sure to a fresh bunch of them always in the fridge. (£6.45/kg)
Italy is a leader in Europe in green asparagus cultivation. Once they’re in-hand, however, the question then turns to how to eat or cook them. Simply steam, grill, blanch, roast, stir fried them or eat them raw. The best accompaniments for asparagus are extra-virgin olive oil or a little butter – in both cases, season with a little sea salt and fresh black pepper, too. Asparagus and eggs are a timeless spring combination too. Try dipping fresh spears into a softly boiled egg, or make asparagus soup and top it with a poached egg and a drizzle of sicilian extra-virgin olive oil.