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!
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.
Wine-red, Italian chicory. Its bitter taste is a great contrast to rich or fatty flavours such as gorgonzola and walnuts.
An Italian favourite with bright red leaves that lends a sophisticated touch to most dishes. Distinguished by its compact spherical shape and white veins along the centre that are similar to those of a rose, Radicchio di Chioggia gets its name from the famous place it hails from: the lovely lagoon city of Chioggia. Cooking Radicchio brings out the vegetable\'s natural sweetness but it can also be served fresh. It can be chopped and sautéed or halved and grilled. Fresh leaves are sturdy enough to be used whole as a cup or wrap. In Italy Radicchio is classically added to risottos and tomato sauces or simply grilled and dressed in olive oil. The bitter flavour pairs well with sweet, sour, fatty and salty accompaniments such as citrus, pear, pomegranate, tomato, balsamic vinegar, walnuts, anchovies, cream based dressings and sauces, candied pecans, salted meats such as bacon and salami, black pepper and provolone, parmesan and gorgonzola cheeses.
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.