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!
Yellow-fleshed potatoes ideal for making delicious purees, mashed potatoes or classic Italian gnocchi. Also excellent as a side dish, both fried and baked, and to be used for jacked potatoes. They can also be boiled and then served, for example as a salad, as they retain moisture very well. A superlative potato variety for all uses!
The most popular Radicchio in Italy, it has longer leaves and a slightly milder, nutty taste than its wine-red counterparts.
Treviso radicchio is a milder variety of radicchio, an Italian red, slightly bitter lettuce. Treviso radicchio has long, delicate magenta leaves, creamy white veins and a delicate crinkled texture. Treviso is the land of top quality radicchio in Italy, producing the classic, tall Italian Radicchio di Treviso. A unique and incomparable product, it has crisp, sturdy leaves and an earthy bitter taste, that’s almost slightly nutty. 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.
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 pasta dishes such as \'pasta alla norma\', eat them raw in a caprese salad or roast them in the oven.
You can almost taste the Sicilian sun and pure quality in these sun-ripened tomatoes.
These delicious and colourful tomatoes are as natural as they come. Their robust flavour is the perfect pairing for an array of Italian meals. Eat them on their own or inside a sandwich, panini or piadina. You can also roast them and serve with white fish, or simply add them to your favourite 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.