Fresh Fruits & Vegetables
You have never tried real lemons, unless you\'ve tasted Sicilian lemons.
Brought to Italy by the Arabs from across the Mediterranean Sea, the lemons found their resting place on the Isle of Sicily and never looked back. Known as the lemon capital of the world, many Sicilians say that no lemon is a true lemon unless grown on Sicilian soil. The volcanic ground helps provide the lemons with a unique flavour that is yet to be rivaled from around the world. The citrus fruit, known for its sourness and sweetness, has been part of recipebooks across Italy for generations. Whether it is a light squirt over the top of some chargrilled fish on the coast, or the strong zing within a Pannacotta, the zesty fruit is sure to not disappoint. Away from food, who can forget Limoncello. The classic way to finish a meal.
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!
A staple of Italian culture, these seedless red grapes pack one hell of a punch. (£7.99/kg)
From Apulia, a town which helps form the famous heel of Italy\'s boot, also helps to produce one of the most famous fruits in the world. The grape comes in many forms and varieties and as we all know, grapes play a big part in the wine production from Italy so is at all times to be treated with respect. Also famed for its olive oil production, Apulia produces some of the most famous drinks across Italy and is a place steeped in winemaking history. As you can guess from the colour of the grapes, red wine is produced from these powerful tasting fruits and the two most famous wines from the region include Salice Salento and Primitivo, so keep an eye out for them if you enjoy the grapes as they are sold.
Calabria is famous for these sweet red onions, so good that they\'re government protected. (£8.75/kg)
Calabria is famous for its sweet red onions named after the glamorous beach town of Tropea. With an exquisite taste that made them known as some of the best onions in the world, this is a sophisticated version of a cupboard staple. Seeing as the town is famous for them, there are an innumerable amount of delicious recipes to make. Eat them raw in salads, cooked in sauces, roasted or grilled, placed on top of pizza or in frittateor even made into a jam. Size and shape may vary.
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.
Undoubtedly one of the most important apple varieties of the 20th century, both as a commercial variety in its own right, and as breeding stock for many other varieties. Very good flavor when home-grown.
Golden Delicious apples are firm, crisp, and white-fleshed. These apples have a balanced sweet-tart aromatic flavour, which has been described as honeyed. The flavour varies depending on where these apples are grown; in a cool climate, the number of acid increases, actually creating a sweeter flavour. When grown in warmer areas, the acid content is lower, creating a milder flavour. The sweet-tartness of the Golden Delicious means this apple is a good fresh eating variety. Fresh, raw apple slices may be added to green salads, fruit salads, or grain salads. Golden Delicious apples also have the necessary acid content and stability for baking. They can be baked into crisps, crumbles, tarts, cakes, galettes, and breads. Apple slices may also be cooked down into preserves and kinds of butter, or pureed into sauces and soups.
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.
If you thought the Ufita garlic was a garlic, think again!
The north-east area of the Avellino’s district, also known as Alta Irpina, and in particular the Ufita Valley, is famous for the cultivation of garlic. The properties of the ground and selected seeds results in a characteristic product with a high level of essential oils, active ingredients and a strongly aromatic flavour. This product is presented in bulbs of a white or nearly pinkish colour and medium dimension. The Ufita garlic is found in the following shapes: braid or ball. The garlic bulbs are picked manually in June and using the leaves they are weaved together to form the characteristic strings that are hung up to dry before being sold.
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.