A mixture of cultivated wild mushrooms, cooked with spices and herbs. The presence of champignons favours its use on pizzas, bruschettas and for fillings.
San Marzano tomatoes taste like fresh tomatoes, incomparably fruity, fragrantly and incredibly. Today the kind threatened by the extinction growns thanks to the Slow Food branch on the fertile grounds of Vesuvius again.
The tomatoes come heritage San Marzano seeds given to Paolo 15 years ago, and are quite different the industrial San Marzano's that flood the market today.
The tomatoes come heritage San Marzano seeds given to Paolo 15 years ago, and are quite different the industrial San Marzano's that flood the market today.
The tomatoes come heritage San Marzano seeds given to Paolo 15 years ago, and are quite different the industrial San Marzano's that flood the market today.
San Marzano tomatoes taste like fresh tomatoes, incomparably fruity, fragrantly and incredibly. Today the kind threatened by the extinction growns thanks to the Slow Food branch on the fertile grounds of Vesuvius again.
The tomatoes come heritage San Marzano seeds given to Paolo 15 years ago, and are quite different the industrial San Marzano's that flood the market today.
Pane Carasau is a thin and crisp bread made only Sardinian durum wheat semolina, water and natural yeast. Nothing more. Sardinian shepherds' wives have always been in charge of kneading the dough, shaping it into thin, round discs. As the dough starts to rise it is baked once, then each disc is split in two halves which are re-baked separately. This re-baking procedure is called "carasare" - whence the word "carasau" - and it ensures Pane Carasau the longest durability of all types of bread.
The tomatoes come heritage San Marzano seeds given to Paolo 15 years ago, and are quite different the industrial San Marzano's that flood the market today.
Salsa la Favola is made ripe sun-dried tomatoes, radicchio and mountain onions. Hand crafted procedures guarantee high quality. Our salsa is best served on bread as appetizer or added to your sauce for a delicious pasta dish.
The tomatoes come heritage San Marzano seeds given to Paolo 15 years ago, and are quite different the industrial San Marzano's that flood the market today.
Salsa la Diavola is made ripe sun-dried tomatoes with radicchio, mountain onions and hot chilies. Hand crafted procedures guarantee high quality. Our salsa is best served on bread as appetizer or added to your sauce for a delicious pasta dish. For everyone who appreciates spiciness.
The finely sliced truffles (Carpaccio) are perfect with thin slices of beef cooked in lemon and as dressing for fried eggs, as well as being excellent with boiled or baked fish.
Delicious artichoke hearts, made fresh Apulian artichokes. Very delicate, they are excellent as an entrance dish, as a garnish for carpaccio and for all savoury pastry decorations.
