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ADAMO

Presentazione Adamo

Prodotti collegati a Adamo


Farina di Tumminia - Az. Agricola Biologica Adamo

Farina di Tumminia - Az. Agricola Biologica Adamo

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Farina di Tumminia - 1 Kg.
4.20 €
Farina di Tumminia - 5 Kg.
20.00 €

Dry Tomatoes - Azienda Agricola Biologica Adamo

Dry Tomatoes - Azienda Agricola Biologica Adamo

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Dry Tomatoes - 200 gr.
6.60 €
Dry Tomatoes - 250 gr.
7.90 €

Capers in SALT - Az. Agricola Biologica Adamo

Capers in SALT - Az. Agricola Biologica Adamo

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Capperi al Sale - 200 gr.
6.60 €

Chilli purée - Azienda Agricola Biologica Adamo

Chilli purée - Azienda Agricola Biologica Adamo

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Composta di Peperoncini - gr.220
6.60 €

Cucunci capers with stem (caperberries) - Azienda Agricola Biologica Adamo

Cucunci capers with stem (caperberries) - Azienda Agricola Biologica Adamo

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Cucunci Capperi con Gambo - gr. 150
7.80 €

Esplosione Vulcanica - Azienda Agricola Biologica Adamo

Esplosione Vulcanica - Azienda Agricola Biologica Adamo

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Esplosione Vulcanica - gr. 180
6.60 €

Farina di grano antico Russello - Az. Agricola Biologica Adamo  (wheat Russello)

Farina di grano antico Russello - Az. Agricola Biologica Adamo (wheat Russello)

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Farina Russello - 1 Kg.
4.20 €

Pate artichokes - Az. Agricola Biologica Adamo

Pate artichokes - Az. Agricola Biologica Adamo

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Patè di carciofi - 180 gr.
6.80 €

Pepper almond creme - Azienda Agricola Biologica Adamo

Pepper almond creme - Azienda Agricola Biologica Adamo

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Crema di Peperoni e Mandorle - gr. 180
6.60 €

Red onions jam - Azienda Agricola Biologica Adamo

Red onions jam - Azienda Agricola Biologica Adamo

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Confettura di Cipolla Rossa - gr. 250
6.60 €

Sicilian Caponata - Azienda Agricola Biologica Adamo

Sicilian Caponata - Azienda Agricola Biologica Adamo

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Caponata Siciliana- 280 gr.
6.80 €

Wild fennel paté - Azienda Agricola Biologica Adamo

Wild fennel paté - Azienda Agricola Biologica Adamo

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Patè di Finocchietto Selvatico - gr. 180
6.40 €

Almond pesto - Azienda Agricola Biologica Adamo

Almond pesto - Azienda Agricola Biologica Adamo

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Pesto di Mandorle - gr. 180
6.90 €

Olives pistachio paté - Azienda Agricola Adamo

Olives pistachio paté - Azienda Agricola Adamo

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Patè di Olive con Pistacchio - gr. 180
6.60 €

Pesto Trapanese with tuna - Azienda Agricola Biologica Adamo

Pesto Trapanese with tuna - Azienda Agricola Biologica Adamo

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Pesto alla Trapanese con Tonno - gr. 280
6.90 €

Pistachio pesto - Azienda Agricola Biologica Adamo

Pistachio pesto - Azienda Agricola Biologica Adamo

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Pesto di Pistacchi - 180 gr.
9.30 €

Organic wine Grillo Bianco - Az. Agricola Biologica Adamo

Organic wine Grillo Bianco - Az. Agricola Biologica Adamo

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Grillo Bianco 2016 - Az. Agricola Biologica Adamo
9.80 €
Grillo Bianco Biologico Adamo 2016 - Pallet 120 Bottles
910.00 €
Grillo Bianco 2016 - Az. Agricola Biologica Adamo - Pallet 360 Bottles
2457.00 €

Organic wine Sauvignon Costa dell'Ape - Azienda Agricola Biologica Adamo

Organic wine Sauvignon Costa dell'Ape - Azienda Agricola Biologica Adamo

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Sauvignon Costa dell'Ape Biologico 2016 - Adamo
10.30 €
Sauvignon Costa dell'Ape Biologico 2016 - Pallet 120 Bottles
910.00 €
Sauvignon Costa dell'Ape Biologico 2016 - Adamo - Pallet 360 Bottles
2457.00 €

Organic wine: Preole Rosso Merlot-Nero D'Avola - Az. Agricola Biologica Adamo

Organic wine: Preole Rosso Merlot-Nero D'Avola - Az. Agricola Biologica Adamo

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Preole Merlot-Nero D'Avola 2015 - Az. Agricola Biologica Adamo
9.30 €
Preole Rosso Biologico Merlot-Nero D'Avola 2015 - Pallet 120 Bottles
910.00 €
Preole Merlot-Nero D'Avola 2015 - Az. Agricola Biologica Adamo - Pallet 360 Bottles
2457.00 €

Vino Rosso Perricone - Az. Agricola Biologica Adamo

Vino Rosso Perricone - Az. Agricola Biologica Adamo

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Perricone 2015 - Az. Agricola Biologica Adamo
11.00 €
Vino Rosso Biologico Perricone - Pallet 120 Bottiglie
1020.00 €
Perricone 2015 - Az. Agricola Biologica Adamo - Pallet 360 Bottles
2754.00 €

Cataratto IGP Terre di Sicilia - Az. Agricola Biologica Adamo

Cataratto IGP Terre di Sicilia - Az. Agricola Biologica Adamo

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Cataratto IGP Terre di Sicilia - 2016
9.50 €
Cataratto IGP Terre di Sicilia - 2016 - Pallets 120 Bottles
980.00 €
Cataratto IGP Terre di Sicilia - 2016 - Pallet 360 Bottles
2740.00 €

Bag da 5 Lt  'Bianco Biologico' Terre Siciliane IGP  -  Adamo

Bag da 5 Lt 'Bianco Biologico' Terre Siciliane IGP - Adamo price per liter €. 3,00

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Vino Catarratto Biologico IGP - bag. 5 Lt.
18.00 €
Vino Grillo Biologico IGP - bag. 5 Lt.
18.00 €

Organic Red wine  Nero d'Avola IGP Terre Siciliana- ADAMO  Bag 10 Liters

Organic Red wine Nero d'Avola IGP Terre Siciliana- ADAMO Bag 10 Litersprice per liter € 3,20

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Nero d'Avola Biologico IGP 2015 - Bag 5 Lt.
19.00 €
Nero d'Avola Biologico IGP 2015 - Bag 10 Lt.
32.00 €

Alcamo DOC - Azienda Agricola Biologica Adamo

Alcamo DOC - Azienda Agricola Biologica Adamo

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Alcamo DOC - 0.75 cl.
8.40 €

Perciata - Nero D'avola IGP Terre Siciliane Da Agricoltura Biologica - Az. Agricola Biologica Adamo

Perciata - Nero D'avola IGP Terre Siciliane Da Agricoltura Biologica - Az. Agricola Biologica Adamo

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Nero D'avola IGP Terre Siciliane Da Agricoltura Biologica - 2015
8.80 €
Nero D'avola IGP Terre Siciliane Da Agricoltura Biologica - 2016
9.50 €
Nero D'avola IGP Terre Siciliane Da Agricoltura Biologica - 2014
9.80 €
Nero D'avola IGP Terre Siciliane Da Agricoltura Biologica - 2016 - Pallets 120 Bottles
900.00 €
Nero D'avola IGP Terre Siciliane Da Agricoltura Biologica - 2016 - Pallet 360 Bottles
2430.00 €

RUSSICATO - ROSATO IGT TERRE SICILIANE DA AGRICOLTURA BIOLOGICA - ADAMO

RUSSICATO - ROSATO IGT TERRE SICILIANE DA AGRICOLTURA BIOLOGICA - ADAMO

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RUSSICATO - IGT TERRE SICILIANE DA AGRICOLTURA BIOLOGICA - 2016
9.50 €
RUSSICATO - IGT TERRE SICILIANE DA AGRICOLTURA BIOLOGICA - 2016 - Pallet 120 Bottles
900.00 €
RUSSICATO - IGT TERRE SICILIANE DA AGRICOLTURA BIOLOGICA - 2016 - Pallet 360 Bottles
2430.00 €

Organic extra virgin olive oil - Adamo

Organic extra virgin olive oil - Adamo

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Organic extra virgin olive oil Adamo - Bottle 0,25 Lt.
7.50 €
Organic extra virgin olive oil Adamo - Bottle 0,25 Lt. - Year 2017
9.00 €
Organic extra virgin olive oil Adamo - Bottle 0,50 Lt. - Year 2017
12.50 €
Organic extra virgin olive oil Adamo - 3 litre can - Year 2017
30.00 €
Organic extra virgin olive oil Adamo - 5 litre can - Year 2017
48.00 €

Organic extra virgin olive oil - Adamo

Organic extra virgin olive oil - AdamoNew canned format

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Organic extra virgin olive oil - 1 litre can
16.00 €

Busiate Azienda Agricola Adamo

Busiate Azienda Agricola Adamo

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Busiate di Russulidda (biancuccia) Az. Agricola Biologica Adamo - 500 gr.
4.40 €

Fusilloni di Timilia Az. Agricola Biologica Adamo - Campisi

Fusilloni di Timilia Az. Agricola Biologica Adamo - Campisi

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Fusilloni di Timilia - 500 gr.
4.80 €

Timilia Biological Fusilli - Az. Agricola Biologica Adamo

Timilia Biological Fusilli - Az. Agricola Biologica Adamo

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Fusilli di Timilia - 500 gr.
3.50 €

Timilia Biological Linguine  - Az. Agricola Biologica Adamo

Timilia Biological Linguine - Az. Agricola Biologica Adamo

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Linguine di Timilia - 500 gr.
3.50 €

Timilia Biological Penne Rigate - Az. Agricola Biologica Adamo

Timilia Biological Penne Rigate - Az. Agricola Biologica Adamo

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Penne rigate di Timilia - 500 gr.
3.50 €

Timilia Biological Spaghetti - Az. Agricola Biologica Adamo

Timilia Biological Spaghetti - Az. Agricola Biologica Adamo

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Spaghetti di Timilia - 500 gr.
3.40 €

Post inerenti Adamo

Adamo is an historical name in the Sicilian wine background. At the beginning of 20th century Figli Adamo was one of the most high standing Sicilian companies in the field, the wine cellar even had its own train line due to the huge request and the success of the high quality Sicilian wines produced. Unfortunately the familiar contrasts led to the closure of the activity at the end of the 80s, until Vincenzo Adamo, raised in the middle of the vineyards and endowed with a natural passion for the wine universe, deals with the relaunch of the company funding Adamobio. The production includes only organic wines, cultivating some international vine varieties but strongly oriented towards the development of local Sicilian grape varieties. The trend is not producing only blends, but many pure varietal wines too, in order to convey the most authentic expression of the vine variety in that precise territory.
Fotografia caricata da OIP
OIP
11/10/2018 11:26:41
Are you curious to discover the regional specialties from every part of Italy? You will find us this week end from Friday 12th to Sunday 14th October at Franciacorta in Bianco. We’re waiting for you at our stand “Eccellenze D’Italia” you will be able to see, taste, know and purchase gourmet Italian products of the gastronomic tradition, made by artisanal companies and producers throughout the nation among which Pastificio dei Campi form Gragnano, Azienda Agricola Biologica Adamo from Alcamo (Trapani), Agrigenus Coop Agricola from Naples, La Cinta di Guido from Chianni (Pisa), Azienda Agricola Marchesini from (Brescia), Consorzio Nero di Calabria, Franciacorta Camilucci, Pastifico Caponi (Pisa) and many others. Franciacorta in Bianco 2018
Fotografia caricata da OIP
OIP
09/10/2018 13:03:57
Pecorino is one of the most well known and appreciated cheese in Italy, indeed it has a millennial history as the ancient Greek and Roman manuscripts testify, and there are many interpretations of this product according to the region where it is realized. Today we're introducing you the Pecorino Siciliano. The milk is obtained only from sheeps that are feed naturally gazing in order to preserve the real local aromas, than it ages in osier baskets at least 4 months. The result is a cheese with a very rough crust given by the osier baskets where it ages, while inside it is white or straw yellow compact without many holes. What distinguishes the Pecorino Siciliano DOP from the other regional varieties is the lightly hot taste and the strong perfume, you will completely find these characteristics the Sicilian Pecorino del pastore produced the the Sicilian bio organic agricultural company Adamo.
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OIP
29/08/2018 13:59:58
Azienda Agricola Biologica Adamo is a Sicilian company which produces BIO organic wine, flour and food. All of their products are absolutely natural and come from local ground, in Alcamo. We really suggest you to try the Dry Tomatoes - Azienda Agricola Biologica Adamo, as it is a real traditional specialty of that land. Thanks to the perfect temperature and the constant sunny days, the Sicilian tomatoes are among the best in the whole world, moreover the company still dry them naturally, under the same sun to give them that special home made taste. You can eat them as an aperitif and appetizer natural as they are, or you can put them in a pasta or a sandwich to give a special touch to your recipes.
Fotografia caricata da OIP
OIP
23/08/2018 17:38:00
Sicily has a territory endowed with a strong wine making vocation, the region historically is among the five best producers in Italy. A quantity characterized by great quality and variety, indeed there are 14 types of Sicilian local vineyards (the most well known Nero d'Avola, Perricone, Grillo, Cataratto, Zibibbo), have been added some international vineyards like Chardonnay e Syrah, which have received new peculiarities from the Sicilian ground. Today we will talk you about Cataratto IGP Terre di Sicilia - Az. Agricola Biologica Adamo, an organic wine, that represents perfectly the territory from which it comes from. It is born 100% from Catarratto white grapes, at the nose you can feel evident herbaceous and floral aromas. At the palate the primary tastes are citrus, on a second time tropical fruit with an alcoholic note, showing anyway an excellent balance and a pleasant sapid aftertaste.
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OIP
23/04/2018 18:01:27
Find an high quality table wine is not easy. Indeed this kind of product is associated to low quality or lack of refinement, this can't be said about Vino Rosso Biologico Nero d'Avola 2015 IGP Terre Siciliana- ADAMO Bag 10 Litri. Azienda Agricola Adamo produces a table wine respecting the same production rules of the normal bottle wines from the vineyard to the final packaging, in order to provide a good, healthy and accessible product fit for the everyday life. The BIO Organic and IGP certifications testify the undisputed quality and genuineness. Nero d'Avola is presented to the sight of a nice ruby red, more or less intense depending on the types of the vineyard, its arrangement and aging, has a taste with hints of berry, cherry, plum, in the best areasIt presents spicy and balsamic notes. Serve at 15-18 ° C, and goes well with red meats, roasts and mature cheeses.
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OIP
21/03/2018 12:19:19
Verifying the quality of what we eat is fundamental for our health. But which are the food we have to care about the most? The ones of everyday use, among these the oil is one of the main elements without any doubts. Organic extra virgin olive oil - Adamo is an high quality product, a Sicilian EVO Oil that has obtained the BIO Organic and the DOP (Protected origin denomination) Valli Trapanesi certifications, a guarantee for you health. The olives are picked by hand before they fall down, in order to obtain the lowest level of acidity. Subsequently the milling by stone and the cold extraction take from the olives only their best part, maintaining the organoleptic properties unaltered. Aromaticity and taste, thanks to the processes described before, are strictly tied to the original fruit make the product very natural and sincere on every side, giving it a versatility that makes it fit for every recipe.
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OIP
14/03/2018 11:30:06
In Italy there are many pasta producers, but Pasta Bossolasco distinguish itself from almost all the others. The company its unicity resides in the forward looking choice of starting from the cultivation of own wheat, and following the entire process until the packaging. This allows the producer to not only to realize an high quality pasta, selecting the most adapt and genuine qualities of wheat, but also a total transparency towards the customers, making them aware of the product they’re buying. Today we’re giving you a simple, classic recipe appreciated for its taste all around the world: the spaghetti with clams. Ingredients: Spaghetti - Pasta Bossolasco, clams, white wine, Organic extra virgin olive oil - Adamo, Red Garlic from Nubia, parsley, Coarse sea salt of Trapani Clean the clams putting them in a bowl full of water for almost an hour. In a large pan put a garlic clove and a drizzle of EVO oil, stir fry, and add the clams, a while later add 1\4 glass of white and make the alcoholic part evaporate. As soon as the clams will open turn down the gas and shell them (leave some in their shells for esthetic if you want to). Cook the spaghetti in boiling salted water for 2 minutes less than it is written on the box. Finish the cooking of the spaghetti in the pan used before with the water released by the clams, in the end add the chopped parsley and amalgamate for the last time.
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OIP
07/03/2018 19:34:28
If you want to add a touch of mediterreanity to you recipe, capers are certainly an excellent choice. We have selected for our customers the best caper variety of the world: the Pantelleria Caper. The Capers in SALT - Az. Agricola Biologica Adamo comes directly from the Pantelleria Island where, thanks to the volcanic ground and the dry weather, they developed first spontaneously and then they were started to be cultivated. Preserved naturally under salt, before the use wash them under current water for 5 minutes.
Fotografia caricata da OIP
OIP
05/03/2018 19:12:25
Today we're introducing you a recipe that can't be missed in a Southern Italy table, we're talking about the "Parmigiana di melanzane". Its origin dates back to the XV century when the Arabians brought the aubergines from India to Sicily, the recipe initially it's likely to have taken inspiration from the similar Turkish dish moussaka and it has evolved Without wasting further time, here's our version of this recipe. Ingredients: Purple Aubergines, Tomato purré - Masseria Dauna, Smoked Scamorza - Caseificio Voglia di Latte, Parmigiano Reggiano DOP, basil, Red garlic from Nubia, Organic extra virgin olive oil - Adamo, frying oil. First of all cut the aubergines into slices and put them under a weight for some hours to drain the water (do during the frying they won't absorb the oil). Fry the aubergines in seeds oil until golden, meanwhile in a pan put a drizzle of evo oil and a garlic clove (that will be removed at the end) with the tomato sauce cooking for a few minutes adding some leaves of fresh basil. Take an high baking tray and so put some tomato sauce at the bottom, then some slices of fried aubergines, cover with the sauce, some slices of smoked scamorza and grated parmesan making two more identical layers. Cook it in the oven for 45 minutes at 180°, it will keep good for the next days too.
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OIP
29/01/2018 18:13:34
As we've just told you about our Christmas products and special Christmas boxes, so we're giving you one of the most famous and typical Italian Christmas recipes: the cotechino with lentils. In this case we're using the Musetto - Salumificio Lovison, which is a very special kind of cotechino famous among all the Italian gastronomy passionates and chefs. Many things makes this product different from the average cotechino, from the meat which come from 100% Friulian porks bred without GMO animal feeds , to the part of the pork used (cheeks, throat, shin and rind) and the secret mixture of spices which make it both tasty and delicate. Ingredients: Musetto - Salumificio Lovison, Black lentils Sicily - Azienda Agricola Agrirape, onion, carrot, celery, vegetable broth, Organic extra virgin olive oil - Adamo, bay leaf, salt, pepper. First, starting from cold water, make the musetto boiling for 3 hours. Meanwhile chop the onion, carrot and celery, put them in a wide frying pan with some evo oil and make them stir fry adding the lentils, covering all with vegetable broth and make it cook for 1 hour and a half adding a bay leaf. When the lentils will be ready season with salt and pepper, cut the musetto into slices and put them in the pan with the lentils.
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OIP
06/12/2017 12:11:46
Mortadella is a typical flavorful Emilian cold cut, which is usually made using the less noble parts of the pork. Differently from the average Mortadella Favola - Palmieri is obtained using only the shoulder of 100% Italian porks fed with natural animal feed, selecting meats coming from the breedings among the PDO Parma and San Daniele circuit, and it is gluten free too. Mortadella Favola is also the only which is stuffed and cooked in natural pork rind, using the stone ovens which have been active since the company foundation in 1961. Personally we think the best way to taste this incredible cold cut is one and only: Hot bread Stonebaked organic Pugliese type bread - Forno Astori, Mortadella Favola - Palmieri- and a final touch of Pistachio pesto - Azienda Agricola Biologica Adamo#.
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OIP
16/10/2017 19:19:47
Appetizers are the ideal course to stimulate fantasy in the kitchen and try different taste within the same meal, going from cold cuts and meat from raw fish and vegetables. Today we're giving you a good idea for a tasty, fresh but also healthy appetizer: shrimps tartare with avocado sauce, zucchini and carasau bread. Ingredients: fresh shrimps, avocado, lime, Red onion Tropea / Montoro Onions (second season) or Red garlic from Nubia, Organic extra virgin olive oil - Adamo, Fine sea salt, black pepper, zucchini, Carasau bread. Clean the shrimps taking out the intestines, then cut them into very small pieces. Put some pieces of the minced shrimps together between 2 sheets of oven paper and flatten with a meat mallet, so put the tartare in the freezer until they will be served. For the avocado sauce is better use an avocado as mature as possibile (it will be softer), so peel the avocado e put its pulp in the mixer together with some lime juice, minced onion or garlic (less), Evo oil, salt and black pepper. Cut the zucchini (or any seasonal vegetable you like) into small cubes and stir fry them in a pan with some evo oil seasoning them with black pepper. Finally take the tartare out of the freezer and put it on a flat plate, place the zucchini and carasau bread on, while the avocado sauce beside to garnish.
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OIP
06/10/2017 16:39:26
Every country has its own traditional Sunday lunch. Italy has a so much various and different culinary histories and origin, today we're giving you the Sicily traditional Sunday lunch recipe: Anellini alla 'Ncasciata, a dish whose origin dates back to the Arabian reign in Sicily during the IX century. Ingredients: Anellini - Pastificio Campo, Tomato purré - Masseria Dauna, Minced Fassona beef from Piedmont - Macelleria Mastra Alebardi, aubergines, Parmigiano Reggiano DOP, Red garlic from Nubia, Red onion Tropea / Montoro Onions (second season), Organic extra virgin olive oil - Adamo, Raw Sea Salt Picked by Shoulder - Cuordisale - Salinagrande, black pepper. First cook the anellini in salted boiling water for 3 minutes less than how is written on the box. Then make brownish a clove of garlic and some minced onion with some Evo oil, so add the tomato sauce and make it cook for 2\3 minutes. Make some meatballs with the minced meat adding salt, pepper, parsley and fry them. Cut the aubergines in wedges and fry them too. Put all the ingredients together in a baking tray amalgamating them and add on the top grated parmesan and grated bread to obtain a great gratinèed crust. Finally put in the oven at 180 degree for 30 minutes and serve them hot.
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OIP
03/10/2017 22:32:25
Today we're going to give you an idea for a dish suit for a good degustation menù. What does this stand for? This kind of menù, contrary to the traditional four dishes of a complete meal at most, is made up of several little courses, this is made to allow the palate to taste more flavors than usual and travel through different consistencies, cooking techniques and products. Today's recipe is: fried breaded provola affumicata, raw scampi and grilled zucchini with tomato Ingredients: Smoked Buffalo Provola from Battipaglia - Caseificio Esposito, fresh scampi, zucchini, San Marzano tomatoes DOP - Agrigenus, Pachino Cherry Tomatoes, eggs, grated bread, Red garlic from Nubia, Organic extra virgin olive oil - Adamo, Italian Basil (Genoese) Pot Plant 10cm - Orto mio, Fine sea salt. First shell the fresh scampi and clean them eliminating the intestines. Dry a little the buffalo smoked provola from the milk, then put in the beaten eggs end finally in the grated bread, so put the croquettes in the freezer in order to make the breading more solid. Cut the zucchini in very fine slices using a potato peeler and then grill them (as they will be very thin it will takes very fewer time than usual). For the tomato sauce use 50% agrigenus tomatoes and 50% ciliegini tomatoes, make them cook for half an hour at low fire with a garlic clove (which then you will remove), evo oil, sea salt and some basil leaves. After 30 minutes put all in the mixer and blend it, then pass in small colander. Just before you serve the dish start to fry the breaded smoked provola in frying oil. Finally dish up everything as you see in the image.
Fotografia caricata da OIP
OIP
26/09/2017 11:58:36
The orecchiette are the Apulia pasta par excellence, and who could be a better orecchiette producer than Benedetto Cavalieri? In fact not only Cavalieri is a high quality pasta producers well known all over the gastronomic world, it is really an Apulia producers, in fact its headquarters are in Lecce. The rigorous selection of the raw materials grown in the hills between Apulia and Basilicata and the use of the delicate method for the pasta production have make the final product unique and delicious. Today we're giving you a recipe that includes this particular kind of pasta: Orecchiette with dried tomatoes, taggiasche olives and buffalo ricotta cream. Ingredients: Orecchiette Cavalieri, Under the Sicilian sun dried tomatoes, Olive taggiasche denocciolate - Pexto, Ricotta di Bufala (Buffalo Ricotta) - Caseificio Artigianale Esposito, Organic extra virgin olive oil - Adamo, Raw Sea Salt Picked by Shoulder - Cuordisale - Salinagrande, Sicilian lemons Verdelli. Firstly put the orecchiette in boiling salted water and look at the cooking time on the package. Meanwhile in a pan with a little EVO oil make the dried tomato and olive cook for 1\2 minutes. Take a bowl putting the ricotta in, season it with some grated lemon zest and then blend it adding a little of milk. When the orecchiette will be ready, drain them. Put the buffalo ricotta cream at the base of a soup plate, then the orecchiette and finally the dried tomatoes and olives.
Fotografia caricata da OIP
OIP
08/09/2017 17:42:34
Anchovies anciently were one of the most popular fish as when they're put under salt they can not only last for a very long time, but they also become better with the passing of time. Nowadays Agostino Recca carries on the old traditions and methods trough his company in Sicily (Sciacca). Every process is hand made as Agostino believes that "machines can't distinguish between a good anchovy and a bad one, but these women can", as he said in a interview on a BBC special. So today we're going to give you a recipe whose protagonist are Fillets of Anchovies - Agostino Recca: Spaghetti with butter and anchovies. Ingredienti: Linguine di Gragnano - Pastificio Dei Campi (we're going to use linguine instead of spaghetti today), Fillets of Anchovies - Agostino Recca, Butter - Az. Agricola Frascio, Red garlic from Nubia, Organic extra virgin olive oil - Adamo, Raw Sea Salt Picked by Shoulder - Cuordisale - Salinagrande and a red hot chili pepper, bread. First put the pasta in boiling salted water for half the time it is written on the box. Meanwhile cut the anchovies into small pieces (3 anchovies per person) and put some olive oil, the minced anchovies, a garlic clove and a little minced red hot chili pepper in a pan and make them stir fry. When the linguine will be at half cooking dry them conserving the boiling water, so you have make the pasta cook in the pan used before adding the boiling water gradually (not too much , it has not even to cover the past) until the pasta will be cooked at the right level (al dente of course). Take the pan off the fire, at this point the pasta will be creamy and savory, but to make it more creamy add some butter and amalgamate as it is a risotto, the result will be outstanding. As a final touch toast some minced bread (not too thinly) and garnish with it to add crunchiness and a toasted flavor.
Fotografia caricata da OIP
OIP
05/09/2017 11:26:21
Sea urchin is a very popular and fine seafood, thanks to its taste which embodies the essence and freshness of the sea. Eggs are the only part of the sea urchin that is eaten, so only the female is edible. If you want to it it fresh you have to eat the same day it is caught, so the sea urchin pulp is normally frozen immediately after the sea urchins caught in order to maintain the fresh taste as much as possible. Today we're giving you a classic recipe which will make you appreciate and enhance the sea urchins: "Spaghetti ai ricci di mare". Ingredients: Spaghetti - Pasta Bossolasco, Frozen sea urcin pulp - La Bottarga di Tonno Group, Organic extra virgin olive oil - Adamo, Red garlic from Nubia, Coarse sea salt of Trapani, red hot chili pepper, parsley. First make the water boil, add sea salt and then the pasta (the minutes are written on the box). Meanwhile, in a frying pan, put some evo oil, an unpeeled clove of garlic and some red hot chili pepper making them brown and putting the garlic clove off when it is ready. One minute before it is ready drain the spaghetti and conserve 1\2 glasses of the boiling water, so stir fry the pasta in the frying pan with the flavored oil and add the pasta water. Amalgamate for a minute (until the water evaporates) as the water will release the pasta amid which will make your spaghetti creamy in a natural way. Only in the end add the sea urchin pulp as it only needs warming and not cooking, finally garnish with some minced parsley.
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OIP
28/08/2017 11:48:44
Carasau bread is a typical Sardinia flatbread. It was the shepherds bread, because, as in the past they were obliged to spent long periods away from home, the carasau bread was ideal thanks to its long-life. Its dough is very simple and genuine: only water, flour,a little extra virgin olive oil and a doble cooking in the wooden oven (400-500 degrees), as the second one gives this bread its typical golden color and lightness. Its crunchiness and versatility are the secret of this product success, as it goes well with almost all the ingredients, so today we're giving you a simple but tasty recipe whose protagonisti is this Sardinian bread: Carasau bread Lasagne. This recipe has no strict rules, so you can use whatever cold cuts or cheese or vegetable you have in our fridge. Ingredients: 3 Carasau bread sheets, Salsiccia fresca (Salamina)- Salumificio Lovison (Sausage), Smoked Buffalo Provola from Battipaglia - Caseificio Esposito, zucchini, Organic extra virgin olive oil - Adamo. Make the sausage cook on a grill and meanwhile cut the zucchini and stir fry them in a pan with some evo oil. Place a layer of bread in a baking dish and sprinkle it with water. Then add the sausage, zucchini, olive oil and provola cheese. Repeat with the second layer. On the last layer only lay the provola. Bake for 15 minutes in the preheated oven at 180°C oven. Wine pairing recommended: CANNONAU DI SARDEGNA COSTERA Argiolas or VERMENTINO MAZZOTTI - CONTE DE QUIRRA.
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OIP
11/07/2017 11:18:17
Principato di Lucedio can praise an almost thousand-year old history. It was funded in 1123 by the Cistercensi monks who were the first in Italy to introduce the cultivation of rice. The production process is full low environmental impact method and the packaging under protect atmosphere guarantee the freshness and quality of product. As the carnaroli rice is the fittest for risotto, we're giving you a recipe of a quite summer taste risotto: Risotto with shrimps, zucchini and burrata. Ingredients: Carnaroli Rice Principato di Lucedio, shrimps, Burrata pugliese - Caseificio Voglia di Latte, zucchini, onion, cherry tomatoes, white wine, Butter - Az. Agricola Frascio, Organic extra virgin olive oil - Adamo. First shell the shrimps, clean them putting out the intestines, and use the remaining heads to make a fish broth (bisque). Make the shrimp heads stop fry with some chopped onion and some cut cherry tomatoes, after 1\2 minutes add cold water. Cut the zucchini in small cubes and make them stir fry with some evo oil. In a pan, after browing some some chopped onion with, make the rice toast, when the rice will be toasted simmer with white wine utile reduced and then add the bisque. Add 1 \2 spoonful each time not covering the rice at all and add it until the risotto will be ready. In the end add a knot of butter, the shrimps and cook until creamy. Put the risotto with shrimps in a plate, then add the zucchini and some burrata.
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OIP
07/07/2017 12:16:35
Sicily is a land full of many excellences as we talk about food products. But fewer and fewer companies can be said to make an artisanal and completely genuine product without using preservatives ora chemical additives. Agricultural Company Adamo is one of those companies which cultivates and realizes all their product without using any artificial tool or method. Today we're introducing you a very fresh, tasty and versatile product: Pistachio pesto - Azienda Agricola Biologica Adamo. Pistachio can be considered the "Sicilian land gold" and this pistachio pesto reflects the outstanding quality of this raw material. Adding it to a dish of good italian pasta or toasted bread it will enhance your recipe with its unique and incredible taste in a 100% natural way. Ingredients: Pistacchio 55%, Extra Virgin Olive Oil 44%, salt, balck pepper.
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OIP
03/07/2017 15:55:55
Why eating healthy always should mean tasteless? Of course we don't think so, and we will prove it giving you a recipe that is both healthy and tasty. It's all up to the raw material you use, in fact Tumminia pasta, differently from most of the other varieties of pasta, derives from an ancient Sicilian wheat which not only has a lot of benefits on our body, but is has also an unique and outstanding aroma which will make you fell in love with this product. So here's today's recipe: Semi-wholemeal Tumminia wheat Tagliatelle - Fastuchera with seasonal vegetables. Ingredients: 300g of tagliatelle fastuchera, seasonal vegetables (today we're using aubergines, zucchini, onions, fava beans and cherry tomatoes), Organic extra virgin olive oil - Adamo, Raw Sea Salt Picked by Shoulder - Cuordisale - Salinagrande, black pepper. Firstly cut the vegetables in small pieces, take a pan and make them stir fry together with a little EVO oil and seasoning with salt and black pepper. Then put the tagliatelle in boiling salted water for 3 minutes, then drain them saving a little of the boiling water. Put the tagliatelle in the pan finishing the cooking with the vegetables adding the cooking water (1\2 spoonfuls) for one minute nearly. If you want a touch of extra flavor you can add some mature salted sheep's ricotta.
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OIP
29/06/2017 11:04:57
One of the principles of our company philosophy is always use what nature gives you without forcing it, because eating and cooking seasonal vegetables is fundamental in order to have the healthiest and best tasty diet as possible. So we're giving you a recipe whose protagonist a typical Italian summer vegetable: the courgette flower. Courgette flowers have been cooking as a summer delicacies for centuries, mostly in the central-southern regions of Italy. They are considered one of the first street food of the history, they're cooked in different ways from region to region but all of them were fried. Today we're giving you our recipe for delicious stuffed courgette flowers fried in batter. Ingredients: courgette flowers; 110 g of Organic flour soft wheat type 0; 100 ml of ice-cold Blonde Beer Ale Tavolara - CONTE DE QUIRRA or Sparkling water and a pinch of yeast, 100g of Ricotta di Bufala (Buffalo Ricotta) - Caseificio Artigianale Esposito, some Extra anchovy fillets in oil Extra virgin olive oil - Mare Puro, Organic extra virgin olive oil - Adamo, black pepper, Raw Sea Salt Picked by Shoulder - Cuordisale - Salinagrande First let's make the batter: amalgamates in a bowl the flour and the beer\water and yeast using a whisk. For the stuffing cut the anchovy fillets in rough and not too small pieces and mix them with the buffalo ricotta and season with some black pepper and e little EVO oil. Then stuff the courgette flowers, immerge them in the batter, deep fry them in frying oil, when they will be ready dry them and season with some sea salt.
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OIP
26/06/2017 12:03:11
Pasta alla norma is one of the most ancient Italian pasta recipes whose name was given in honor to a Catania (a city of Sicily )the famous comedy writer Vincenzo Bellini during the first play of his famous theatrical play "La Norma". Today we want to write you a recipe of a 100% Sicilian pasta alla norma, using a pasta made of an ancient Sicilian durum wheat variety called Tumminia cultivated and processed in Alcamo (a village on the western side of Sicily). the result is a semi-whole pasta endowed with an unique aroma and a lot of beneficial organoleptic properties. Ingredients: 400g of Timilia Biological Penne Rigate - Az. Agricola Biologica Adamo; 500g tomato sauce ( you can add cherry tomatoes if you want some extra freshness), mature slated sheep's ricotta, 2 aubergines, 2 cloves of red garlic from Nubia and basil, Sicilian extra virgin olive oil, salt and pepper. First of all you have to wash aubergines and cut them into slices, cover them with cooking salt, put on them a weight an make them dry for one hour at least, with this process they will loose all the water in excess and they won't absorb too much oil. Then wash them from the salt, cut them into cubes and you can decide whether to deep fry them (original recipe) or put them in a pan with some oil (lighter). When aubergines will be cooked ad the sauce to them putting on this sauce the entire garlic clove (that you will take out after the sauce will have acquired its flavour) and make it cook until it has reached the right consistency. During the sauce cooking boil the pasta until its is "al dente" (control the minutes of cooking on the package), dry it and make it cook with the sauce to amalgamate it. At the end add some mature salted sheep' ricotta (be generous) and the remaining leaves of fresh basil.
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OIP
23/05/2017 10:40:28
If you have already been in Sicily you know Sicilian Caponata is a must. The simplicity and freshness of the ingredients make this recipe unique and sublime. So Agricultural Company Adamo as a true Sicilian has decided to produce the Sicilian Caponata Azienda Agricola Adamo following the recipe of their grandparents and using only fresh Sicilian ingredients.
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OIP
28/04/2017 10:42:17
Redeo Pratum Coller by Andrea Pirlo, Adamo, Tenute del Garda and many other Italian wines# from the OIP selection in wine-tasting in Taiwan at Boboli with Filippo, Fabio and Hellen.
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OIP
06/03/2017 10:23:25

News riguardanti Adamo

Agricultural Company Adamo: Welcome back new 2017 EVO Oil

Agricultural Company Adamo: Welcome back new 2017 EVO Oil
From today it is available the new organic Extra Virgin Olive Oil Adamo 2017. The cold extraction method gives the Adamo organic Extra Virgin Olive oil excellent organoleptic properties. Colour, taste and easy digestibility for all you recipes. Funded in 1913, the Adamo company produces all its product following the rules of the organic agriculture.

ARTICOLO- 07/11/2017 - http://www.italianqualityoil.com/ ( Network O.I.P. )

Agricultural Company Adamo: A true Sicilian and Biological reality

Agricultural Company Adamo: A true Sicilian and Biological reality
The company is nowadays totally dedicated to the cultivation of vine and olive tree following true biological methods. The land extends for a wide hill zone of almost 75 hectare, within the DOC Alcamo production zone. Even using modern techniques of processing, the cultivation of olive trees and grapes is made in the total respect of the environment and the territory, a necessary condition to obtain the BIO certificate. The exclusive use of own produced raw materials, the knowledge of the territory, apart from the familiar tradition, make the company one of the best expression of the Sicilian panorama. Vincenzo dedicates the company activities to the production of wine and extra virgin olive oil, in fact, the company estate is placed within the Alcamo Doc and PDO Valli Trapanesi areas.

ARTICOLO- 16/06/2017 - http://www.only-italian-wine.com/ ( Network O.I.P. )

Adamo biologic extra virgin olive oil is born among the green Alcamo hills.

Adamo biologic extra virgin olive oil is born among the green Alcamo hills.
The cold extraction method makes Adamo extra virgin olive oil a biologic product endowed with excellent organoleptic properties. Colour, taste and optimal digestibility for avery recipe. Unique characteristics are determined by particular cautions used during the pick up and milling. The olives are hand picked when they're still not mature at all: an excellent product with a fruity taste and low acidity, milling with granite millstones, cold temperature extraction. The cold temperature extraction method makes the Adamo extra virgin olive oil a biologic product endowed with excellent organoleptic properties. Colour, taste and optimal digestibility. Funded in 1913, Adamo company produces its products following the biological agriculture rules.

ARTICOLO- 01/02/2017 - http://www.italianqualityoil.com/ ( Network O.I.P. )

Organic wine by Adamo: Preole - Grillo - Sauvignon

Organic wine by Adamo: Preole - Grillo - Sauvignon
The farm Adamo was established in 1913 and has been passed on from generation to generation. From the beginning the family has dedicated its time only for the olive and wine growing. Here the cultivation method is exclusively organic. The company has a cultivated area of ​​750,000 square meters.

ARTICOLO- 19/01/2017 - http://www.only-italian-wine.com/ ( Network O.I.P. )

Agricultural Company Adamo "The biologic wine in the everyday life in the bag-in-box".

Agricultural Company Adamo The biologic wine in the everyday life in the bag-in-box.
The Agricultural Company Adamo sells 2 of its wines in this type of format. The first is the biologic Catarratto, it is pale yellow colored, it has a various aromatic endowment, floral aromas and citrus shades, it is a full bodied wine, it has a great acidity and a balanced softness, it perfectly sides with fish recipes and white meats. The second one is the biologic Nero d'Avola, at the sight it is pleasantly red ruby colored, its taste has shades of berries, cherries, plums, at its best its also contains spiced and balsamic notes, it sides well with red meats, roast meats and aged cheeses. These 2 wines are sold in bottles too, they aren't second choice, they are great wines for every day. The Agricultural Company Adamo, fully dedicated to the cultivation of vines and olive trees rigorously following biologic methods, extends for a wide hill area for almost 75 hectares, inside the Alcamo DOC production area. The products are the result of a careful work of selection, starting form the choice of the grapes controlling its cultivation methods.

ARTICOLO- 28/01/2016 - http://www.only-italian-wine.com/ ( Network O.I.P. )

Rusello Tumminia and Biancolilla Biologic ancient durum wheat varieties- Agricultural Company Adamo

Rusello Tumminia and Biancolilla Biologic ancient durum wheat varieties- Agricultural Company Adamo
The Russell durum wheat variety is a very ancient kind of wheat which was cultivated all over Sicily, now it is spread only in some circumscribed ares of the island. The Biancolilla wheat is an ancient variety that in the past was very diffused too until the so called "Green Revolution", during which all the ancient wheat were abandoned in favor of more performing wheat varieties, genetically improved, called modern. The Tumminia is a Sicilian native durum wheat variety, it is one of the most ancient Italian varieties. It is a few sieved whole wheat, it contains a lot of trace elements of the wheat germ and bran germ; it has high protein values and a low gluten index. Nowadays the biologic agriculture has resumed the cultivation of those ancient wheats which are considered finer than the modern ones, the bring with them uniques tastes, shades and aromas, they are more digestible, tolerable and rich of nutritive substances too. The ancient wheats are simply the varieties of the past that are remained authentic and original, that is to say they haven't received any change and alteration by the mankind to increase its performance. They are great for the preparation of bakery products both sweet and salty and for pasta too obtaining excellent result both on the visual and the tasting sides. The ancient wheat have uniques shades of tastes and aromas, they maintain a balanced relationship between the amid and gluten containing a fewer percentage of the last one. If you will make a home-made bread with a flour taken form an ancient wheat you will easily find the differences.

ARTICOLO- 25/01/2016 - http://www.excellentitalianproducts.com/ ( Network O.I.P. )

The Timilia or Tumminia Wheat and Flour by the Agricultural Company ADAMO

The Timilia or Tumminia Wheat and Flour by the Agricultural Company ADAMO
Well known all over Sicily, but also in the rest of Italy with dialect names: tumminia, timminia, trimmina. It is a wheat which is very resistant to dryness, fit for the cultivation is hot and dry areas, for this reason it is cultivated in South Italy. The Timlia flour is produced through ancient millstones nearby the city of Trapani, it is a whole flour, low tumbled, it contains a lot of oligo elements of the germs of wheat and bran; it has and high protein value and a low gluten index. CHARACTERISTICS: - Intestine's regularization - Easily digestible - Cultivated without using phytosanitaries - Rich of mineral salts, fibers and vitamins

ARTICOLO- 02/11/2015 - http://www.excellentitalianproducts.com/ ( Network O.I.P. )

Organic extra virgin olive oil from Sicily, new pressing 2015 - Azienda Agricola Adamo

Organic extra virgin olive oil from Sicily, new pressing 2015 - Azienda Agricola Adamo
The new Sicilian extra virgin olive oil from Adamo is now available. The price remains unchanged. This year's olive harvest was particularly good and the olive oil is excellent. Refill your stock!

ARTICOLO- 21/10/2015 - http://www.italianqualityoil.com/ ( Network O.I.P. )

Organic Farm "Adamo": Organic Wine Preole Rosso Merlot-Nero d'Avola

Organic Farm Adamo: Organic Wine Preole Rosso Merlot-Nero d'Avola
In the wine-growing region of Calatafimi Segesta (Trapani), a fascinating area full of natural beauty and vistas, the Preole, a new organic wine of the organic farming business Adamo is produced. The color is ruby red to purple and the nose is intense with deep notes of spices and wild berries. The palate is full-bodied, well-balanced with a good body, even if it is young. A fresh grape flavor without wood notes. The Preole is another good example of how ORGANIC also means high quality wine.

ARTICOLO- 27/08/2015 - http://www.only-italian-wine.com/ ( Network O.I.P. )

Organic white wine Grillo - Azienda Agricola Adamo

Organic white wine Grillo - Azienda Agricola Adamo
This wine has a straw yellow color and has an optimal flavor structure. The bouquet is sweet of white flowers, almonds, rosemary and citrus fruit. Most persistent are the floral and fruity notes with apricot and almond blossoms. The palate is full-bodied and has a fresh structure. The aftertaste is long lasting with good mineral notes. Grape variety: 100% Grillo Winemaking: Fermentation at controlled temperature on the lees.

ARTICOLO- 06/08/2015 - http://www.only-italian-wine.com/ ( Network O.I.P. )

Domande su Adamo

Hi
Is it not possible to buy the new pressing Adamo Oliv Oil - I am waiting to order.
Regards
Niels

User: Niels Mygind ( 27/02/2017)

Hi,

I'd buy few 5L canes of Adamo oil again. Is this already 2016 pressing ?

http://www.onlyitalianproducts.it/oil/azienda-agricola-biologica-adamo/2639-organic-extra-virgin-olive-oil-adamo.html

regards
Jacek

User: melik ( 28/12/2016)

do you sell pecorino by the whole cheese please and how much does it cost many thanks mr s adamo.
User: salvatore adamo ( 26/03/2014)

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