The newly developed inflorescences of the top of turnip, are protagonists of this intense and delicious cream of friarielli.

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.

Agrodolce cucumber is a typical food of the Nordic countries. The success achieved is to be sought in the attention paid to the product.

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

Champignons mushrooms cut into slices, natural, without starch.

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”.

From the Italian gastronomic tradition comes this pepper, made according to the classic recipe.

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

Mushrooms champignon worked with fresh flavored truffle.

Crates are the product of the lactic fermentation of cappucci cabbages.

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

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

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

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

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