The Piennolo del Vesuvio DOP tomato (Lycopersicon esculentum) is one of the most typical and ancient products of Campania agriculture. It benefits from the volcanic soil and the generous sun: it is said that even its "burning" color is the work of the volcano, since according to legend, its roots feed on the lava itself of Vesuvius.
The tomato spaccatella Obtained from the manual processing of the long tomato. It is cut into 4 parts, processed according to the ancient tradition without depriving it of the peel (unlike the peeled tomato) and placed in the container filled with their own sauce.Finally it is pasteurized with the delicate cooking in a bain-marie so as not to alter its…
Pistachios of Bronte PDO selected to create the real Bronte pistachio pesto or sauce, original recipe! For the preparation of colorful and appetizing dishes that have a distinctive flavor ... of Sicily For first and second courses, pizza, croutons and arancini.
