RED GARLIC FROM NUBIA OR TRAPANI (SALE BY WEIGHT) Nubia garlic is a very particular garlic, with a red skin and rich in beneficial substances. With a more marked taste and flavor, this garlic contains the highest percentage of allicin among the different varieties of garlic. Let's get to know the ancient garlic of Nubia and its properties.
AGRETTO OR FRIAR'S BEARD (SALE BY WEIGHT) This succulent annual plant forms small bushes that can grow up to 70 cm in height; it has leaves and stem generally tending to red. It produces small flowers that form inflorescences and which sprout directly from the stem, at the base of the leaves. Agretti or friar's beard are mainly used in the Mediterranean diet, particularly in Italy. The best way to appreciate their flavor is to steam them or boil them and season them with extra virgin olive oil and lemon. Excellent as an appetizer or as a side dish (the combination with salmon is highly recommended), these vegetables are readily available and equally versatile in the kitchen. With pasta, in omelettes or simply cooked with garlic, tomato and anchovies: there are so many ways to cook these vegetables and enhance their taste. The flavor, however, is not the only trump card with a monk's beard. This plant, in fact, is particularly good: rich in mineral salts and purifying properties, it is an excellent ally in diets. Refreshing and slightly toned, thanks to the abundance of chlorophyll, it helps to reduce cholesterol and triglyceride levels and is particularly recommended for anemics.
ASPARAGUS CAMPANIA (SALE BY WEIGHT) Asparagus is the star vegetable of spring, young and tender shoots that sprout with the arrival of summer and which symbolize the awakening of nature. This plant, of which the tips are mostly used, is preferred by lovers of risotto and eggs, given that in both combinations the sweet and at the same time pungent flavor goes well with both rice and yolk. They can be green, sweet and with an aroma reminiscent of freshly cut grass. You can cook asparagus in many different ways by preparing excellent recipes to open your menu with delicious appetizers or delight the palates with refined first courses or delicate but tasty light second courses. nutritional properties.
WILD ASPARAGUS SICILY. BUNCH SALE. Wild asparagus (Asparagus acutifolius) is a plant of the Liliaceae family found throughout the Mediterranean basin. The common names "thorny asparagus" and "pungent asparagus" derive from the characteristic thorns at the base of the foliar apparatus, a common feature in plants of the Mediterranean scrub. The asparagus is harvested by hand and is absolutely not cultivated as it lives spontaneously in our production areas on the edge of Agrumeti (Francofonte). Use Vegetable rich in trace elements, in the kitchen it finds infinite applications. It can also be eaten raw. The tops, seared in boiling water, allow the creation of delicious omelettes. A delicate sauté of onion and lard, blended with white wine is the basis for a good risotto. An ancient Sicilian recipe "Sparici di Spagna a grassatu" involves browning with a little oil, onion, diced bacon and asparagus tips. A chopped basil, parsley, salt, pepper and two glasses of water are then added. Cook over low heat and with the pot closed for half an hour until the water is absorbed.
FRESH BASIL IN BUNCHES OF 60 GR Sophisticated and unique flavor, basil is considered one of the finest aromatic ingredients. It goes beautifully with both salty, excellent with fruit, giving freshness and balance to every recipe.
The red ribbed chard has thick leaves and fleshy stems. Like all dark green leafy vegetables, chard contains large quantities of vitamin A. It also contains good quantities of: water, mineral salts such as potassium and iron, vitamin C, beta-carotene, fiber and chlorophyll a vegetable pigment that gives leaves a beautiful bright green color, but which during digestion is transformed into a substance with an important protective function against cancer. Chard is used in the kitchen as a side dish, during preparation it is important to avoid losing its precious nutrients: using appropriate cooking methods, such as steaming or boiling in a pot.
BIETOLINA (SALE BY WEIGHT) Beets are foods of plant origin belonging to the group of vegetables or greens. Their edible part is made up of the leaves and stems. Beets are traditionally enjoyed boiled or steamed, seasoned with a little extra virgin olive oil. They are also perfect as an ingredient for minestrone and soups and as a filling in fresh pasta, omelettes, meat-based main courses, savory pies, flans and focaccia. As a side dish they go perfectly with boiled potatoes, eggs and meats, both red and white, but they are also very tasty with fish, for example cuttlefish or boiled cod.
CLEAN BROCCOLI/ CIME DI RAPA (SALE BY WEIGHT) Broccoli or turnip greens are the green part of the turnip that has not yet flowered. The parts of the edible turnip tops are the leaves, the floral "buttons" and the flowers. They are to be consumed after cooking and have a very characteristic flavor, slightly bitter and spicy. The turnip greens can be consumed in various ways: it is excellent boiled (in abundant salted water for 15 minutes) and seasoned with vinaigrette, or simply with oil and lemon. The turnip top is recommended to accompany little tasty foods, such as potatoes or tofu, in fact, thanks to its particular flavor, it gives a delicate spicy note.
VIOLET SICILIAN BROCCOLI (SALE BY WEIGHT) Violet broccoli is a Sicilian variety that stands out from other cauliflowers for its unmistakable and unique flavor. In the kitchen the most used recipes are: cauliflower au gratin, cauliflower in batter, fried, baked or simply boiled and seasoned with oil and salt. Rich in calcium and potassium mineral salts, fibers, antioxidants and Vitamin B2 capable of stimulating the production of red blood cells in the blood, therefore an excellent remedy for those with anemia problems. In addition, cauliflowers are low-calorie and gluten-free, in fact they are widely used in low-calorie diets.
To keep its organoleptic characteristics intact, the Paestum Artichoke must be stored in cool and dry places; moreover, to increase shelf life, & # 232; well to remove the outer leaves more & # 249; hard and the stem and place it in airtight containers for about five or six days. & # 200; excellent for fresh consumption, but it is extremely tasty if cooked on the grill, boiled, or passed in batter and then fried. The Artichoke of Paestum & # 232; fundamental ingredient of the Mediterranean diet
Cylindrical artichoke, of medium size and compactness; the external bracts, not very numerous and tight, are purple in color, with quite marked apical thorns, the taste is sweet with a pleasant bitter aftertaste, the tender and full-bodied consistency is suitable both for raw consumption and for the preparation of first and main courses
BUNDLE CARROTS WITH TUFT (SALE BY WEIGHT) Primary source of beta-carotene and minerals, allies of the skin, carrots bring joy to the table, ideal raw, they are excellent steamed and in energizing centrifuges. The green tuft is not thrown away but lends itself to excellent soups, omelettes and quiches.
SICILIAN LOOSE CARROTS (SALE BY WEIGHT) Primary source of beta-carotene and minerals, allies of the skin, carrots bring joy to the table, ideal raw, they are excellent steamed and in energizing centrifuges. The green tuft is not thrown away but lends itself to excellent soups, omelettes and quiches.
WHITE CAULIFLOWER Typically winter vegetable cabbage or white cauliflower is one of the most common varieties of cabbage. It has a rounded shape and white color. Thanks to the perfect balance of its components, cabbage has a beneficial effect on the health of the whole organism and contains few calories. Its juice is also used for therapeutic purposes.
BLACK CABBAGE The black cabbage is characterized by its dark green leaves with a curled appearance. Black cabbage is an excellent source of molecules with antioxidant activity; in fact, it contains vitamin A, vitamin C and vitamin E.
ROMAN CABBAGE Roman broccoli is a variety of local broccoli much appreciated in various recipes, both in Italy and abroad. Like all types of broccoli, even the Roman broccoli is one of the plants whose leaves are not eaten but the inflorescences, when they are not yet ripe. With its tips that fade from white to light green, Roman broccoli is a spectacular vegetable with which you can accompany meat and fish dishes as a side dish. Roman cabbage is also good for you: it is rich in antioxidants and vitamin C.
SICILIAN CATEGORY I CUCUMBERS (SALE BY WEIGHT) Cucumbers are eaten almost exclusively raw, in salads, alone or mixed with tomatoes or other vegetables. However, they can also be made into soups, hot or cold. Consumed raw, cucumbers do not lose their content.
CICORIETTA (SALE BY WEIGHT) Chicory stimulates appetite and helps digestion. It has a purifying and detoxifying effect, contributing to the proper functioning of the intestine, liver and kidneys. Contains many vitamins and as many mineral salts
WHITE ONION (SALE BY WEIGHT) The white onion is characterized by being grown on sandy soils with a superficial aquifer that allows it to acquire those typical characteristics of crunchiness. The white onion has a sweet and succulent flavor thanks to the large presence of sugars. The bulbs are white and the texture is crunchy.
SLOW FOOD GIARRATANA ONION (SALE BY WEIGHT) Roast, au gratin in the oven, in a salad with orange and cedar, but above all raw: the onion of Giarratana Slow Food Presidium is crunchy, has a delicate aroma, a refined flavor and does not make the eyes water. The Onion of Giarratana is a variety of onion with a particularly large size and with such a sweet taste that it can be tasted raw. It is a food rich in quality, contains sugars, proteins, fats, vitamins, minerals and also has excellent diuretic characteristics. Included in the list of traditional Italian agri-food products of the Ministry of Agricultural, Food and Forestry Policies, the onion of Giarratana is also a slow food presidium.
RAMATA DI MONTORO ONION (SALE BY WEIGHT) The Montoro coppery onion is an ancient variety of onion, sweet, fragrant, with an unmistakable taste, grown in the Montoro area. It has an appearance on the outside that recalls the color of copper, from which the origin of the name derives and, internally, it has white and purple streaks. Its perfume is rather aromatic, the taste very delicate and sweet; among its characteristics there is a remarkable ability to keep cooking well, which is why it is often used in the preparation of traditional dishes that require long cooking.
RED ONION OF TROPEA I.G.P. BRAIDED (SALE BY WEIGHT) The Tropea red onion is one of the Calabrian certified fruit and vegetable products with the IGP designation. It is also a powerful anti-sclerotic, useful for preventing diseases related to blood circulation, heart and arteries. It is also considered a natural sedative, useful for promoting sleep. Often referred to as the Red Gold of Calabria, the Tropea onion is characterized by being very sweet and not having that bitter taste of other onions, this makes it very suitable also to be eaten raw in salads. It is also crisper and firmer than other onions and limits the unpleasant effects of onion consumption, such as bad breath or difficult digestion, being more easily digested and with a more delicate flavor. Inside, too, the red onion is purplish-pink in color. It contains fructose, glucose and sucrose and also vitamin E, vitamin C and some mineral salts such as iron, zinc and magnesium.
FRESH WHITE ONIONS (SALE BY WEIGHT) Herbaceous plant mainly used for fresh consumption. Excellent both raw and cooked, spring onions are a versatile ingredient in the kitchen, as a base for sauces and salads
FRESH RED ONIONS (SALE BY WEIGHT) Herbaceous plant mainly used for fresh consumption. Excellent both raw and cooked, spring onions are a versatile ingredient in the kitchen, as a base for sauces and salads.
FLAT BEANS SNAPSACKS (SALE BY WEIGHT) Piattoni are a variety of green beans with a long and flat shape of a light green color. Also known as coral varieties or snow peas, they are called by many as mangiatutto beans because they are entirely edible. There is therefore no need to shell them to consume them. They are tender but remain crunchy, they have an intense but delicate and satiating taste without adding too much fat or calories. The platters should not only be eaten for their delicacy, but also for their extraordinary nutritional supply. In addition to a high content of vegetable proteins that makes them perfect as meat substitutes, they are very rich in fiber, potassium, magnesium, iron, phosphorus, vitamin C and K. The snow peas can be sautéed with garlic and oil, sautéed with tomatoes. , blend to obtain a puree, use them for omelettes, quiches, risottos.
BEAN (SALE BY WEIGHT) Despite being legumes, green beans would have all the characteristics to be considered "simple" vegetables. Of these, not only the seeds are eaten, but the whole pod. Another clear difference between legumes proper and green beans refers to calories: green beans are rather low in proteins, fats and carbohydrates.
FRESH GREEN BROADS BEANS (SALE BY WEIGHT) Fresh broad beans can be eaten raw, seasoned with oil and paired with salami or pecorino cheese. Broad beans are also used to prepare excellent purées, soups and soups.
ITALIAN CATEGORY I FENNELS (SALE BY WEIGHT) Crunchy and pleasantly scented, fennel is perhaps one of the most common vegetables on the tables of the Mediterranean area. The best climate for its cultivation is temperate, but more tending to hot than cold. In Italy it is grown more or less everywhere, especially in the Center and South, where it is widely used at the end of a meal, to promote digestion.
WILD FENNEL Wild fennel is a perennial plant that grows spontaneously. Characterized by a tall trunk, in summer it produces yellow flowers collected in umbrellas. At a food level, wild fennel shoots, flowers and fruits are used, called "seeds". It is appreciated for its characteristic aroma. Use in the kitchen All parts of fennel are used in different preparations: the fruits are used to flavor fatty meats, such as porchetta, but also for homemade desserts such as tarallini, donuts and biscuits; the fresh leaves are used to flavor fish, sauces and salads; leaves and twigs become part of the Sicilian culinary tradition (the famous recipe for pasta with sardines) and Marche (to flavor sea snails).
ZUCCHINI FLOWERS IN TRAY Zucchini flowers are a very popular and particularly beautiful and colorful ingredient to use in the kitchen. These are often also used for decorative purposes, while their delicate taste makes them very popular in different dishes and dishes.
LIME (BRA) Lime can be eaten fresh and is widely used in drinks, liqueurs, soft drinks, desserts, ice creams and sauces. It is also used in the manufacture of medicines, cosmetics and cleaning products.
LEMONS AMALFI COAST II ° CATEGORY (SALE BY WEIGHT) It is a medium-large lemon, elliptical in shape and with a particularly succulent straw yellow pulp and whose juice is characterized by high acidity and rich in vitamin C and mineral salts. The peel, of a beautiful citrine yellow color, is of medium thickness and is very fragrant due to the rich presence in essential oils.
SICILIAN I ° CHOICE LEMONS (SALE BY WEIGHT) The Sicilian lemon has now fully entered among the most important citrus fruits of the Mediterranean diet, recommended for a healthy and proper diet. Used in many fields, the lemon grows in Sicily practically all year round. A fruit of exceptional qualities: yellow on the outside and white on the inside, it has a sour and juicy pulp, it can be used in many applications, in the kitchen, but also in the preparation of natural remedies for numerous ailments. Lemon juice is the most used part and accounts for about 50% of its weight. The Sicilian lemon is particularly known for its richness in vitamins, vitamin C in particular is found in abundance.
SICILIAN LONG BLACK EGGPLANT OF I ° CATEGORY (SALE BY WEIGHT) Variety of aubergine with dark and elongated fruit, whose use in the kitchen is very versatile for different preparations. It can be cooked with or without peel: fried, baked or in a pan.
SICILIAN PEARL EGGPLANT (SALE BY WEIGHT) Perlina aubergine is highly appreciated for its small size and particularly sweet taste. In addition to having these qualities, the baby eggplant has other good characteristics such as the thin skin that is also consumed and the tasty and sweet pulp and almost without seeds. These characteristics make the aubergine perlina an excellent ingredient for all chefs and cooking lovers. The perlina has a compact and not very watery pulp therefore it absorbs little oil and is very good to be cooked whole or diced and fried. The recipes are very varied and delicious such as: baked beads, grouper rolls with caponata di perline, homemade pasta with beads and swordfish, parsley beads.
BLACK ROUND EGGPLANT OF 1st SICILIAN CHOICE (SALE BY WEIGHT) Round oval black aubergine, the most sought after variety for its earliness and high production, has a firm, fleshy pulp and very few seeds. Ideal cooked grilled.
VIOLET EGGPLANT OF FIRST CHOICE SICILIAN (SALE BY WEIGHT) This type of round aubergine is particularly sweet and therefore ideal for delicate and elegant dishes. Furthermore, the compactness of the pulp makes it an ideal compendium during frying to obtain greater softness in the final product. They are excellent diced and cooked in a pan with parsley and extra virgin olive oil. They are also very good stuffed with pizzaiola or with cherry tomatoes and basil once blanched and then slightly soured by a dip of white wine vinegar. Eggplants are the magic of the Mediterranean diet.
MIX IN POLYSTYRENE FROM KG. 1 (SALE BY WEIGHT) with a very pleasant taste, they bring great benefits to the body. They can be used both in salads or in soups.The particular taste of and their high content of vitamins A and C make them a highly healthy food.
The term misticanza indicates a mix of herbs which, legend has it, in ancient times the friars brought them to the city markets, after having collected them in the surrounding countryside. What is certain is that this dish belongs to the tradition of central Italy, in particular Lazio and Rome, and that the name recalls the concept of mixing, referring precisely to the combination of different types of vegetables served raw.
PURPLE POTATO VITELOTTE (SALE BY WEIGHT) Vitelotte potatoes are used in the kitchen above all to create impressive dishes due to their purple color. Vitelotte potatoes have an oblong, lumpy shape, and are small in size. The skin is rather thick, while the peculiarity is given by the color of the internal pulp, purple, almost nutty scented, very sticky and with a flavor close to chestnut. These potatoes are used in the kitchen for original and effective preparations. They can be prepared by cooking them like normal potatoes, fried, boiled or pureed.
FRESH FRIGITELLI CHILI PEPPERS (SALE BY WEIGHT) Friggitelli are small peppers, dwarf and sweet, not spicy. They appear as green peppers that should be eaten whole: they can be prepared in many different ways, in a pan, baked with tomato, stuffed, accompanied by potatoes, but also as a condiment for different types of pasta.
SICILIAN CORNETTO YELLOW PEPPERS (SALE BY WEIGHT) Organic cornetto pepper is rich in minerals, potassium, iron, magnesium and calcium. Contains a percentage of vitamin C four times higher than citrus fruits. The cornetto pepper increases resistance to infections, strengthens the muscles and promotes the absorption of iron. It contains about 90% of water and fiber, but the most interesting aspect is its antioxidant properties: rich in vitamin C, it produces collagen, a fundamental protein for building skin, bones, tendons, teeth and blood vessels. It can be used for the preparation of different dishes
SICILIAN YELLOW PEPPERS (SALE BY WEIGHT) Yellow peppers have a smooth, yellow skin. The pulp is fleshy and the taste is very sweet. They are a good source of flavonoids, vitamin A, vitamin E and vitamin PP; they also contain organic acids and mineral salts such as potassium, copper, phosphorus, sulfur, iron.
The sage; with rosemary one of the most used aromas in the kitchen to give more flavor to meats or first courses. Sage has coarse, silvery green leaves, extremely fragrant, oval in shape, but variable depending on the variety
Thyme in general is an aromatic evergreen bush, which grows spontaneously in the Mediterranean area on rocky, arid and hot areas, but it can also be grown in pots to be used in the kitchen as an aromatic herb. Among the many properties, the antiseptic and expectorant ones stand out. In the kitchen it goes especially well with fish dishes. And it is typically one of the herbs used to marinate both meat and fish. Its aroma goes well with capers, olives, anchovies and eggs.
FRESH PEAS (SALE BY WEIGHT) Peas are legumes that can be eaten both fresh and dried and are very versatile. They go well with rice, barley, spelled and other cereals, but are also excellent as a side dish for meat and fish main courses.
RED CHERRY TOMATO OF PACHINO 1st CHOICE (SALE BY WEIGHT) The Pachino tomato is massively cultivated in the Sicily region. This type of tomato is characterized by a very tasty and consistent pulp, by fruits with shiny skin and by a long shelf life. The Pachino tomato has a sweet taste that makes it suitable above all for preparing salads but also for pasta sauces.
TOMATO HEART OF OX OF 1 ° SICILIAN CHOICE (SALE BY WEIGHT) The Cuore di Bue tomato is a large and irregular salad tomato, with a smooth and thin skin, a slightly ribbed shape, a fleshy consistency and a slightly floury flavor. The pulp has very few seeds and is very tasty. It has many beneficial properties, is refreshing, thirst-quenching, has diuretic effects, rich in lycopene and carotenes, substances that facilitate the body's proper functioning and defend it from free radicals. Contains a good dose of vitamin C, with a repairing and regenerating action on all body cells. In addition, it is also rich in mineral salts, with a balancing and detoxifying function. Furthermore, its low calorie intake has made it an important food in low-calorie diets.
SICILIAN FIRST CHOICE RED DATTERINO TOMATO (SALE BY WEIGHT) The Datterino Tomato has a typical date shape, hence the name and, in common with the desert fruit, has a sweet and tasty flavor. Cultivated in Sicily, in particular in the territories of the Municipality of Pachino. Tomato is a good ally for health, it brings numerous benefits and advantages to our body. A digestive fruit thanks to its fibers, is diuretic, the presence of lycopene helps reduce osteoporosis and acts as a good antioxidant, beta carotene protects the eyes and sight, has anticancer properties for the colon and prostate.
SICILIAN OVETTO TOMATO (SALE BY WEIGHT) The Ovetto tomato is a medium-sized and oval-shaped salad tomato. Its flavor is sweet and the skin is smooth and fleshy. It can be green or bright red depending on the degree of ripeness. It has many beneficial properties, is refreshing, thirst-quenching, has diuretic effects, rich in lycopene and carotenes, substances that facilitate the body's proper functioning and defend it from free radicals. Contains a good dose of vitamin C, with a repairing and regenerating action on all body cells. In addition, it is also rich in mineral salts, with a balancing and detoxifying function. Furthermore, its low calorie intake has made it an important food in low-calorie diets
PIENNOLO TOMATO OF VESUVIUS YELLOW D.O.P. WITH ROPE (SALE BY WEIGHT) The Piennolo del Vesuvio Tomato is a variety of tomato grown exclusively on the volcanic slopes of Vesuvius. Already recognized as a traditional agri-food product by the Campania region, the "Pomodorino del Piennolo del Vesuvio" has become a DOP since 2009. The Vesuvius cherry tomatoes can be preserved for a long time thanks to their thick skin. They are traditionally gathered in clusters and hung on balconies, thus taking the name of piénnolo.
PIENNOLO TOMATO OF VESUVIUS RED D.O.P. WITH ROPE (SALE BY WEIGHT) The Piennolo del Vesuvio Tomato is a variety of tomato grown exclusively on the volcanic slopes of Vesuvius. Already recognized as a traditional agri-food product by the Campania region, the "Pomodorino del Piennolo del Vesuvio" has become a DOP since 2009. The Vesuvius cherry tomatoes can be preserved for a long time thanks to their thick skin. They are traditionally gathered in clusters and hung on balconies, thus taking the name of piénnolo.
SAN MARZANO TOMATO (SALE BY WEIGHT) The San Marzano PDO tomato has an elongated shape, a red color typical of the variety, an easily detachable cuticle and a reduced quantity of seeds. The flavor is typically sweet and sour. This tomato can guarantee a high quality and supreme flavor, as the only one that does not shatter during the processing cycle and remains intact in the jar. It lends itself to embellishing different types of dishes and in any case never too elaborate.
The Sicilian black round tomato & # 232; with a purple color tending to black, smooth skin and a unique flavor that characterizes it; it also has a high concentration of & quot; lycopene & quot ;. (SALE BY WEIGHT)
PUNTARELLE CATALONIA CIMATA (SALE BY WEIGHT) Puntarelle or Catalonian chicory (Chichorium intybus) is a variety of salad from the Composite family, also known as “chicory asparagus” is a head chicory that is eaten cooked, boiled or steamed and raw in delicious salads. Cimata catalonia is a salad rich in minerals and vitamins including vitamin A, vitamin C, potassium, calcium and phosphorus. Thanks to the presence of this concentrate of nutrients, chicory can be considered a remineralizing vegetable, especially if eaten raw. With steam cooking, chicory loses most of its macro nutrients. The catalonia has a diuretic action, helps expel toxins and is suitable for those who follow a low calorie diet.
LONG RADICCHIO TREVIGIANO Treviso radicchio is characterized by its red color crossed by characteristic white streaks, by its crunchiness and by its pleasantly bitter taste. It is a healthy product of the earth and rich in benefits: it is, in fact, an effective diuretic that promotes intestinal motility and is rich in precious mineral salts (potassium, copper, sodium, phosphorus, calcium and magnesium) and vitamin groups . Furthermore, radicchio in general is also an excellent anti-aging remedy: being rich in antioxidant substances, it is able to counteract the cellular aging process. Finally, being a low-calorie food, radicchio is also an excellent ally for those who wish to shed the extra pounds.
ROUND RED RADICCHIO (SALE BY WEIGHT) With a typically dark red color with white central ribs that recall those of the rose and a very compact spherical shape, radicchio is an all-Italian delicacy. With an intense slightly bitter flavor tending to sweet.
VARIEGATED CHICORY OF CASTELFRANCO Treviso radicchio is characterized by its red color crossed by characteristic white streaks, by its crunchiness and by its pleasantly bitter taste. It is a healthy product of the earth and rich in benefits: it is, in fact, an effective diuretic that promotes intestinal motility and is rich in precious mineral salts (potassium, copper, sodium, phosphorus, calcium and magnesium) and groups vitamins. Furthermore, radicchio in general is also an excellent anti-aging remedy: being rich in antioxidant substances, it is able to counteract the cellular aging process. Finally, being a low-calorie food, radicchio is also an excellent ally for those who wish to shed the extra pounds.
With rosemary, sage is one of the most used aromas in cooking to give more flavor to meats or first courses. Sage has coarse, silvery green leaves, extremely fragrant, oval in shape, but variable depending on the variety.
SCAROLA RICCIA CAMPANIA (SALE BY WEIGHT) Curly escarole has the characteristic rosette-shaped head, with a very short stem. Bright green, curled leaves branch off from the stem, overlapping in growth. These, inside the clump, close in a whitish lump called the heart.
FRESH SPINACH (SALE BY WEIGHT) Spinach are vegetables with a typical fleshy green leaf, typically winter and are among the fresh vegetables most used in Italian kitchens. Spinach is a precious food in the kitchen for the preparation of tasty recipes, but it is also excellent to be eaten raw in salads, using spinach that is still young, tender and with smooth leaves. They can also be served with vinaigrette. To use them as an ingredient for tasty recipes they should always be cooked, steamed, boiled, stewed, to then prepare croquettes, flans, flans or to fill savory pies or fresh stuffed pasta, such as the famous ricotta and spinach ravioli.
TENDERNESS OF SICILY (SALE BY WEIGHT) The term tenerumi refers to the tender leaves of the pergola courgette, also called snake courgette, a variety of cucurbit typical of Southern Italy and in particular of Sicily. This delicious product can be used in our cooking recipes as a common green leafy herb. The tenerumi, children of the Lagenaria longissima courgette, lend themselves perfectly to being cooked as a normal green side dish, seasoned with oil and lemon, but they are also excellent as a condiment for pasta, both in white and with tomato sauce.
VERZA (SALE BY WEIGHT) Savoy cabbage is a variety of cabbage, similar to cabbage. It is a winter vegetable. It lends itself to many recipes and can be eaten both raw and cooked. The flavor is intense and distinctive and the leaves are crunchy
ITALIAN CATEGORY I YELLOW PUMPKIN (SALE BY WEIGHT) Pumpkin is a typical autumn vegetable. In addition to the various uses in the kitchen, it stands out for its many properties and very few calories. In the kitchen, pumpkin lends itself to multiple preparations and recipes both sweet and savory and is perfect for mustards and jams. Useful for those who follow a low-calorie diet, it boasts innumerable properties including diuretic and purifying. It should be eaten cooked and practically everything is eaten, even the flowers and seeds, excellent salted and toasted.
LONG ZUCCHINA I.G.P. SICILIAN (SALE BY WEIGHT) The long courgette is the fruit of a climbing plant of which the Tenerumi or the velvety leaves, the tender stems and the tops are also eaten. Its pulp is very tender and spongy. Its color is pale green and to the touch it is a little hairy.