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This special variety of tomatoes is cultivated on a hill, at an altitude of more than 500 meters, in the Val Fortore and precisely in the municipality of San Bartolomeo in Galdo.
Raw material of high quality, yellowfin tuna, is selected manually, the salary is applied dry and the smoking takes place slowly, with smoke of beech wood.
The mustard is a typical cuisine of North Italy and the Cremonese gastronomy dating back to 1397.
The Pelati PomoBio come exclusively from organic crops of South Italy
The smoked swordfish is great to taste as second but also to serve as an appetizer at lunch or dinner.
Store obtained from healthy and mature fruits, cut into fillets and canned with peel, in tomato juice.
The Torrente Rosse gems rich in sun, stripped by the skins with the traditional process of scalding in boiling water and immersed in their juice, fill the air with perfume every time a can of Pomodori Pelati La Torrente.
A Naples and Campania “friarielli”, in Rome “broccoletti”, in Tuscany “rapini” and in Puglia, “cime di rapa”.
The yellow tomato has a sweeter and delicate taste, it is rich in beta-carotene and is an excellent antioxidant.
The mustard is a typical specialties of the gastronomy of Northern Italy and the creamy one dating back to 1397
Sweet, rich in antioxidants and exquisite even without seasoning: because of the fame of this extraordinary fruit of the earth is certainly not a mystery.
