Fresh Fruits & Vegetables
Use fresh aubergines for a traditional Sicilian \'Caponata\' or \'Pasta alla Norma\', or combine them with stronger flavours such as goat\'s cheese, figs, 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!
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.
It\'s the best pear in the kitchen. Abate\'s fruits are good if consumed fresh, but the sodium pulper makes Abate the best pear in the kitchen. Remarkable are the recipes that see Abate cooked in red wine or served together with chocolate as a dessert.
This pear is a big sized fruit, slightly elongated shape with a wide base, dark skin, sometimes a total russet, white-yellow and medium-thin flesh, slightly granular, with good taste and aroma. It is usually eaten at the end of a meal, above all in combination with soft and blue cheese, ideal when cooked with a thin layer of caramel before serving.
Fresh 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!
Fresh lemons for an authentic, irresistible Mediterranean scent.
Whether it is a light squirt over the top of grilled fish, meat or even avocado, or the strong zing within a Pannacotta, the zesty fruit is sure to not disappoint. These fresh lemons are the perfect ingredients for your homemade cakes, juices and cocktails.
Radicchio is one of the most iconic Italian vegetables, with a nutty taste than its wine-red leaves.
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 are a staple in Italian cuisine. You can cook them for your own Passata and then use as a base for a range of pasta dishes, or simply eat them raw in a caprese salad, roast them in the oven or cut them and use them as the perfect topping to your own pizza.
You can almost taste the Mediterranean sun in these high-quality vine 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.