The pickled pods are an exquisite preserve bell that gives an unmistakable summer aroma to the winter dishes in which it is used.
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The pickled pods are an exquisite preserve bell that gives an unmistakable summer aroma to the winter dishes in which it is used.
The papaccelle, also called pupacchielle, papecchie and pupacelle, are a variety of peppers of small caliber very particular, brilliant and characterized by the curled, roundish and slightly crushed shape (similar to that of the ribbed tomatoes), with firm and fleshy pulp, with a taste tending to sweet and intense and fresh aroma.
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Broccoli seasoned with garlic and perperoncino, excellent on pizza or as a contour
Palm hearts are a rather new product in Italian food.
Excellent with grass cheeses as masonry and for the preparation of bruschette.
Prepared in agrodolce, with balsamic vinegar of Modena IGP and mustard grains, with a pinch of sugar, to give it that note of agrodolce
One of the typical Apulian appetizers are grilled peppers, peeled and cut into fillets.
A carefully selected vegetable mix preserved in oil, according to ancient Calabrian recipes.
A Naples and Campania “friarielli”, in Rome “broccoletti”, in Tuscany “rapini” and in Puglia, “cime di rapa”.
It is indicated above all to season first dishes, using also the oil to further enhance the taste of the dish.
They are a delicacy, often found also at aperitifs and are neither strong nor heavy to digest.
Champignons mushrooms cut into slices, natural, without starch.
The vinegar peppers are your ace in the sleeve for when you have special guests and you want to surprise them
Creamy preparation with homogeneous consistency based on clarified butter and black truffle scales.
Small sweet and elongated peppers, typical of South Italy, unmistakable for consistency and taste enriched by grilling.
Its unique sweetness, inimitable crispness and versatility, make Tropea red onion, which obtained the IGP certification in 2008