Artichokes
Purple colour, slim heads, great quality.
Common in Italian cuisine, artichokes can be stuffed, steamed,
served with sauce or with pasta, and eaten with salads, all
with a unique flavour. |
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Aubergine
Black Oval large |
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Aubergine - Violet
Round & large |
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| Catalogna
Puntarella |
| This very different Italian
lettuce is interesting and very distinguished with deeply
cut, broad saw toothed leaves. very tender crispy, crunchy
ribs, & a gentle spicy flavour. |
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Catalogna Cimata
Catalogna with hearts |
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Chard
Small heads, tender greens and crisp stalks. |
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Courgettes
from Lazio
Very thin, green |
| Lazio is extraordinarily fertile,
and with ingredients of this quality, Italian chefs tend to
keep things as simple as possible so that sauces do not overpower
the taste of the indredients. |
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| Fennel
(Florence) |
| Large, crisp white bulbs
with a delicious mild aniseed flavour. The feathery tops can
also be used in place of herb fennel. |
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| Onion
White - Large & rather flat in shape |
| White onions have a clean,
crisp, tangy flavour that makes them perfect for dishes that
call for slight heat. |
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| Onion
Red - Large |
| Italian sweet onions. These
are a big favourite for salads, hamburgers, or other dishes
where colour and a sweeter flavour are sought. |
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Peppers
Grown naturally & not being forced to be a particular
colour, these peppers are much larger and tastier than the
supermarket "traffic light" colours. |
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Radicchio Castelfranco
Rose shaped lettuce, cream or yellow coloured leaves with
pink blotches. |
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Radicchio
Rosso di Treviso
The best of all the radicchio family, comes in two varieties
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Radicchio Precoce
Long deep red leaves, mildest flavour, more white offering
superb colour contrast. |
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Radicchio Tardivo
Ferme
Long white & red tendrils, also known as a spider
radicchio |
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| Precoce and Tardivo
both enjoy IGP (Indicazione Geografica Protetta) status, which
means that they can only be sold as such if they are produced
around Treviso, under the supervision of the Consorzio Radicchio
di Treviso. |
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| Radicchio
Round Chiogga |
| Regular round & deep red
Italian Radicchio. |
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| Radicchio
Verona |
| Small round heads with a stem,
very red & soft. |
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Rapini
Also known as Broccoli Rabe or Turnip Greens |
| A common vegetable in Italian
cuisine, Rapini has many spiked leaves that
surround a green bud which looks very similar to a small head
of broccoli. There may be small yellow flowers blooming from
the buds, which are edible. |
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| Tomato
Camone |
| Arguably the best flavour
of all tomatoes. Grown in the salty soils of Sardinia and
Sicily, these tomatoes are often difficult to obtain outside
of Italy as the Italian consumers eat them all! The taste
is strong, sweet and salty, and the tomato is crisp and juicy. |
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Tomato Cherry Vine
Sweet flavour - extra quality |
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Tomato
Piccadilly
Vibrant red. Sweet baby plum tomato on the vine |
A typical vesuvian tomato,
the Piccadilly has been appreciated above all in the South
Central area of Italy. Similar to a bunch of grapes in appearance,
they can be hung like this, "aerato" for several
weeks, maintaining characteristics of taste and scent. Piccadilly
is ideal for sauces & fast baking, because of its light
peel
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Tomato Salvatore
Camone variety with calix in trays. from Sardiniawith with
the characteristic green shoulder, synonymous of quality |
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Tomato
San Marzano Lancillotto
Large long red plum tomato |
| San Marzano
is excellent cooked or raw. With pointy end, heavy walls and
little juice, it's great for tomato sauces. Crack resistant
& more flavour than Roma. |
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| Tomato
Coeur de Boeuf |
| Large Pink ribbed
heart shaped beef tomato from Sardinia. One of the very best
tasting tomatoes |
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| Amalfi
Lemons with leaf - (untreated after harvest) |
Widely reckoned as the Queen
of all lemons, Amalfi lemons have a pale yellow rind laden
with fragrant oil. They produce an abundant amount of acidic
juice and very few seeds
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