Fresh Fruits & Vegetables
Grown primarily in Sicily, the round variety has a far meatier flavour, with considerably less seeds. (£2.9/kg)
The round aubergine is quite similar to its more traditional long, black counterpart, with the difference between them being that the round variety has a far meatier flavour, with considerably less seeds. Grown primarily in Sicily, its shape makes for easier peeling and grilling, as well as adding a little intrigue on plates. Cook it into a traditional Sicilian caponata or combine it with stronger flavours such as goat\'s cheese, fig, bacon or anchovies. For an interesting Italian-style dish, slice it, then top with pesto, a slice of beef tomato and mozzarella and a drizzle of olive oil, then put in the oven for 15 minutes. Voilà!
Funghi porcini, with their meaty texture, pronounced flavor, and heady, earthy fragrance, are by far Italy\'s most valued wild mushrooms - when fresh - they are a great treat! you can grill them, use them with Risotto, to top pizzas, make Pasta sauces with them, and lots more. (40.00£/kg)
To clean your porcini mushrooms, don’t use water or a damp cloth. A mushroom brush will do to gently remove any dirt or debris from your porcini.Don’t wipe them with a damp cloth and for chrissakes don’t wash them in water! Keep them as dry as possible. Unlike the dried version of porcini mushrooms, fresh porcini have a most delicate flavor that should neither be diluted nor overpowered. That means don’t be heavy handed with the garlic or the cheese, and serve it with a light, crisp white wine (unoaked, please).
A ribbed silver-grey skin with an orange and quite sweet inside: this variety is good boiled, pureed, or used to make desserts.
The bright orange color of the vegetable is a dead giveaway, as pumpkins are loaded with an important antioxidant, beta-carotene. Pumpkin should be refrigerated in a covered container or wrapped in foil or plastic wrap. In the fridge, the pumpkin will typically last 2-4 days. To freeze, cut it up and deseed, cook until soft, remove pulp and mash, cool and place into airtight plastic bags. In the freezer, it can last up to 12 months.
Highly associated with Italian cuisine, add it raw or cooked to recipes for an intriguing twist.
Crunchy and slightly sweet, fennel adds a refreshing twist to the ever popular Mediterranean cuisine, in particular of course: Italian. Like a sophisticated marmite - you probably either love it or hate it. Its slight aniseed flavour that goes gorgeously with fish, or use it to spice up your usual side dishes by adding it to a potato gratin.
Calabria is famous for these sweet red onions, so good that they\'re government protected. (£8.75/kg)
Calabria is famous for its sweet red onions named after the glamorous beach town of Tropea. With an exquisite taste that made them known as some of the best onions in the world, this is a sophisticated version of a cupboard staple. Seeing as the town is famous for them, there are an innumerable amount of delicious recipes to make. Eat them raw in salads, cooked in sauces, roasted or grilled, placed on top of pizza or in frittateor even made into a jam. Size and shape may vary.
Tomatoes are an all-rounder, which is why you should invest in the very best. (£4.75/kg)
With a rich, full-bodied, mildly acidic flavour, cherry tomatoes have long been a staple in Italian cuisine. Cook them into a passata and then use as a base for a range of dishes such as pasta alla norma, eat them in a caprese salad or roast them in the oven to have for breakfast with scrambled eggs.
It\'s the best pear in the kitchen. Abate\'s fruits are good if consumed fresh, but the sodium pulper makes Abate the best pear in the kitchen. Remarkable are the recipes that see Abate cooked in red wine or served together with chocolate as a dessert.
This pear is a big sized fruit, slightly elongated shape with a wide base, dark skin, sometimes a total russet, white-yellow and medium-thin flesh, slightly granular, with good taste and aroma. It is usually eaten at the end of a meal, above all in combination with soft and blue cheese, ideal when cooked with a thin layer of caramel before serving.
You can almost taste the Sicilian sun and pure quality in these sun-ripened tomatoes. (£3.15/kg)
These pure, sun-ripened tomatoes are as natural as they come. Versatile, delicious, and colourful, their robust flavour is the perfect accompaniment to an array of Italian meals. Eat them on their own, roasted on their stem and served with a white fish, or add them to pasta.
Thanks to their subtle yet filling flavour, courgettes are exceedingly popular as a replacement for standard carbohydrates.
Endlessly versatile, courgettes can turn any store cupboard ingredient into a respectable meal. Thanks to their subtle yet filling flavour, courgettes are currently a buzzword in the food world with health fanatics using them to make courgetti (courgette spaghetti) or zoats (zucchini oats), replacing standard carbohydrates. To eat them the Italian way, add them to pasta alla norma, turn them into a gratin or blend with Parmigiano into a fresh tasting but hearty soup.
Undoubtedly one of the most important apple varieties of the 20th century, both as a commercial variety in its own right, and as breeding stock for many other varieties. Very good flavor when home-grown.
Golden Delicious apples are firm, crisp, and white-fleshed. These apples have a balanced sweet-tart aromatic flavour, which has been described as honeyed. The flavour varies depending on where these apples are grown; in a cool climate, the number of acid increases, actually creating a sweeter flavour. When grown in warmer areas, the acid content is lower, creating a milder flavour. The sweet-tartness of the Golden Delicious means this apple is a good fresh eating variety. Fresh, raw apple slices may be added to green salads, fruit salads, or grain salads. Golden Delicious apples also have the necessary acid content and stability for baking. They can be baked into crisps, crumbles, tarts, cakes, galettes, and breads. Apple slices may also be cooked down into preserves and kinds of butter, or pureed into sauces and soups.
If you thought the Ufita garlic was a garlic, think again!
The north-east area of the Avellino’s district, also known as Alta Irpina, and in particular the Ufita Valley, is famous for the cultivation of garlic. The properties of the ground and selected seeds results in a characteristic product with a high level of essential oils, active ingredients and a strongly aromatic flavour. This product is presented in bulbs of a white or nearly pinkish colour and medium dimension. The Ufita garlic is found in the following shapes: braid or ball. The garlic bulbs are picked manually in June and using the leaves they are weaved together to form the characteristic strings that are hung up to dry before being sold.