They were the first tomatoes that came from America, hence the name "golden apple", due precisely to the yellow color. It is a very special tomato, for coloring, for composition (it contains carotenoids, flavonoids and vitamin C).

This type of tomato is cultivated in open field in our farm from april to may. Tomatoes are picked by hand in the months of july and august and are treated in an artisanal art from fresh: they are slightly scalded, peeled and put into glass jars exsclusively by hand. At the opening of the jar, you will smell all the flavor of the fresh tomatoes!

For "La Dolce" sauce we make use of cherry tomatoes, characterised by the intense red almost purple colour and sweet flavour. From this type of tomatoes we obtain a fine and delicately flavour sauce, particularly sweet. It is the sauce that everyone loves, even kids, and it can be used in traditional first course dishes but also on meat-based second courses.

They were indeed the first "pomodori" (tomatoes) arriving from the Americas from which the term "pomo d'oro" (golden fruit) derived, specifically due to their yellow colour. Yellow tomatoes are special indeed for their colours, but also for their nutritional properties (it contains carotenoids, flavonoids and vitamin C) and the structure: their particularly thick peel allows obtaining a very thick sauce!

Moreover, this tomato hides a secret: it has no acidity and this makes it a true gem in the kitchen allowing you to use to create a perfect pairing with fish dishes.

La Rustica is an "evergreen", a true tomato sauce with defined and full-bodied flavour for perfect adherence to pasta. It is the sauce to have always handy in the pantry for a quick dish or to prepare dishes that are part of the Italian popular tradition.

They are wild greens and grow at 5-10 cm under the soil. They can’t be cultivated and their presence on our tables is possible only thanks to the farmers that collect them digging the ground with a hoe. We buy these greens from them. It is very important to wash them well and carefully. After the washing, we scald them in water and wine-vinegar. Then, we start to clean them by hand with a small knife. The cleaning consists in removing the external part in order to arrive to the core of the vegetables. This process requires a lot of time, great care and patience. In the end they are put in extra virgin olive oil and seasoned with fresh mint and hot chili pepper.

The origins are probably Tuscan, they are characterized by a sweet and soft taste, they are ideal for aperitifs, to enrich pasta dishes, salads and to prepare excellent patés.

“Puntarelle” are the heart of CICORIA CATALOGNA, a lettuce typical of our area. Sown in October, the vegetable is picked between January and February. Our women remove the leaves of the plant and manually cut away the “scattuni”, i.e., the shoots, an put them delicately in pickle to ripen for a few days, before being preserved under oil without the addition of aromas or spices.

In this pie we use hot peppers which are called “cornetti”. They are cultivated in open field in the end of May and are picked by hand from August to October. Once in our factory, they are washed, selected, removed of their petiole, cut into rings and let matured under salt for a short period. Then they are triturated with the adding of some Mediterranean spices and put in extra virgin olive oil.