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

Calabrese chili with slices, able to add crispness and a pleasant spicy note to each dish.

The slippers are small in size and, with a typical yellow color, have a delicate taste.

Spicy Calabrian sauce, this product is in fact very useful to prepare many typical dishes of Italian cuisine.

It is a very versatile sauce that stimulates imagination in the kitchen.

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

Mushrooms champignon worked with fresh flavored truffle.

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

Yellow and red peppers processed by fresh, cut into strips preserved in vinegar.

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

The pickled pods are an exquisite preserve bell that gives an unmistakable summer aroma to the winter dishes in which it is used.

The slippers are small in size and, with a typical yellow color, have a delicate taste.

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

Prepared in agrodolce, with balsamic vinegar of Modena IGP and mustard grains, with a pinch of sugar, to give it that note of agrodolce

The summer black truffle preserved in slices in olive oil keeps intact its characteristic aroma.

Palm hearts are a rather new product in Italian food.