FOR THE PURPOSES OF THIS REGULATION, THE FOLLOWING DEFINITIONS SHALL APPLY:
Black nitrile glove, latex-free, powder-free, textured on the fingers.
Black nitrile glove, latex-free, powder-free, textured on the fingers.
Fishing in the North Sea throughout the year, aringa is a fish rich in mineral salts such as potassium, calcium, phosphorus and vitamin A.
Its unique sweetness, inimitable crispness and versatility, make Tropea's red onion, which obtained the IGP certification in 2008
Yellow tomatoes, strictly non-GMOs, collected at full maturation and cut into two parts (pacchetelle), put in hand and with great care in glass jars to preserve its consistency and fragrance.
The sgombro belongs to the family of “blue fish” renowned for being rich in nutrition and more sustainable from an environmental point of view.
Embracing and original taste, for gourmet, to propose in a happy hour at home with friends or in a two night, as a wanted appetizer.
Sublime-based product, prepared with raisins and pine nuts and stabilized by heat treatment.
Prepared in agrodolce, with balsamic vinegar of Modena IGP and mustard grains, with a pinch of sugar, to give it that note of agrodolce
Rich in gastronomic traditions starting from the products of the land, among the typicalities there is the Pomodorino in Piennolo and the cultivation of the tomato, which here is particular, as later than usual.
The Pomodorino del Piennolo del Vesuvio DOP is one of the oldest and most typical products of Campania agriculture, so much to be even represented in the scene of the traditional Neapolitan crib.
Giagiù is an ecotype of a brilliant golden yellow tomato found in the vesuvian area.
Ingredients Hill tomatoes, tomato juice. The product does not contain preservatives or dyes. _
Delizie di Calabria wants to honor its majesty chili with a wide range of products based on the ingredient prince of many recipes Calabresi.
The Vesuvio box has typical bell tomatoes of excellent quality.
It is indicated above all to season first dishes, using also the oil to further enhance the taste of the dish.