Lime slices are 100% composed of natural raw materials with very high nutritional values, able to maintain unchanged the organoleptic qualities of fruit.

Excellent with grass cheeses as masonry and for the preparation of bruschette.

Excellent red and yellow peppers flavored with orange.

Cipolle marinated in sunflower seed oil and spices, whose taste is enriched and enhanced by grilling.

The “friarielli” are a product of excellence, of the Neapolitan cuisine.

Selected vegetables and a pinch of chili to make the taste even more lively to this spicy sauce.

Red beets (red mustards) are cooked, peeled and cut into wavy slices.

The delicate grilled onions are marinated natural, without oil, to preserve all the flavor to the softness.

Cardetti artichokes (first fruit of the plant) with the stem, peeled, boiled in water and vinegar, seasoned with salt and pepper, bay and preserved in olive oil.

The “Melanzane in oil cut to fillet” are suitable for hot, cold, tartine and/or aperitifs.

Sublime-based product, prepared with raisins and pine nuts and stabilized by heat treatment.

From the characteristic bitter taste, chicory was used since the Napoleonic era where the root was used as a coffee surrogate.

A Naples and Campania “friarielli”, in Rome “broccoletti”, in Tuscany “rapini” and in Puglia, “cime di rapa”.

Creamy preparation with homogeneous consistency based on clarified butter and black truffle scales.

Mixed mushrooms porcini in sunflower oil in jar, excellent as contours and appetizers.