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Our Specialties
Summer Truffle Natural_35gr -33%

Summer Truffle Natural_35gr

€ 20,79 € 13,86

Summer truffle in brine, preserved naturally, without artificial flavors and without preservatives. The Summer Truffle (Tuber aestivum Vitt), after harvesting, is cleaned, boiled and stored in its cooking water. The process ensures the maximum yield of the truffle which retains its original organoleptic characteristics without altering its fragrance and flavor and is ready to be used on bruschetta, pasta, rice, eggs or for fillings. The Black Summer Truffle is also called "scorzone" because of its warty rind. It has an aromatic fragrance and a soft, slightly porcine and nutty flavor. When stored, the Summer Truffle tends to preserve its organoleptic characteristics well, but it is important, however, that the collection and storage procedures are carried out in the most correct and expert way. It is also a truffle that holds well the cooking so you can use it for a wide variety of both cold and hot dishes. Thanks to the lower cost compared to that of the Precious Black Truffle, the Summer Truffle can also be used in the kitchen every day without economic anxieties. The Summer Truffle is harvested from May to August (hence the name of Summer) but thanks to the preservation in brine it can be enjoyed all year round. In the glass jar, every Summer Truffle in brine is presented whole, in its cooking water, without dyes and preservatives, ready to be sliced ​​or grated according to the chosen use and used for bruschetta, crostini, pastas, risottos, stuffings and eggs .

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Bella di Cerignola  green Olives

Bella di Cerignola green Olives

€ 4,54

The cultivation of "Bella di Cerignola", the largest table olive in the world, has very ancient origins. Some authors believe that this cultivar derives from the "Orchite" olives of ancient Rome, which is traced in the writings of Columella. According to others it was introduced by Spain, around 1400, in the territory of Cerignola, which according to them justifies the synonym of "Oliva di Spagna" used in the past. According to others, however, the synonym "Oliva di Spagna" derives from the type of transformation used in Cerignola, precisely the "Spanish" or "Sevillano" method. However, since no similar plant has ever been found elsewhere, it can be considered an autochthonous variety of the Cerignola area. The cultivation of this olive has always represented an important activity for Cerignola. In the beginning it has been transformed for domestic use, it has gradually spread, thanks to the migratory phenomenon, all over the world and in particular in the United States of America, until becoming one of the most appreciated table olives. Already at the end of the nineteenth century the olives of Cerignola were shipped to the eastern part of the United States of America, in small truncated cone-shaped wooden containers, called "Cugnett", and in wooden barrels, called "Vascidd". The "Bella di Cerignola" olive, thanks to its food value deriving from the particular pedo-climatic environment in which it is grown, unique and therefore not repeatable in other areas, in the year 2000 obtained the European registration as "La Bella of the Daunia PDO ". To this value are added the history, the gastronomy, the beauty of the landscape, the traditions, the habits, the agricultural culture of the people. The most beautiful and largest olives, those with requirements meeting the requirements of the production regulations of La Bella della Daunia PDO Bella di Cerignola, are transformed and marketed by the Cooperative both as green olives and black olives, with such prestigious European brand of Protected Designation of Origin.

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