Today we’re talking about a product which is often seen badly on the nutritional side, but it is always in the table throughout the world, salt. Not all the salts are the same, some are very refined and have a lower cost certainly, but a negative effect on our health, while others due to natural process are endowed with great properties, without the need of artificial processing as washing, drying and chemical additions. The last one is the case of Cuor di Sale, the Raw Sea Salt from Trapani salt pan, a self-sustaining open air tanks system, with a thousand-year old history, which is working still nowadays and is eco-sustainable. As it is a raw salt, cuor di sale contains “alive” magnesium and potassium, inorganic salts that are more precious than the ones sold at the pharmacies, but above all the alive iodine, which act positively on the thyroid gland without the problems deriving from the dead iodine (the one inserted artificially in the iodized salts). It has a stronger salt power compared to the normal kitchen salt, so smaller quantities of salt will be needed with benefits on health, moreover the packaging is designed in order not to let slip the posit element of salt, which are volatile and photosensitive. Available in two formats Raw Sea Salt Picked by Shoulder - Cuor di Sale - Salinagrande and Thin Raw Sea Salt Picked by shoulder - Cuordisale - Salinagrande.

Despite the plant origins belong to the Far East countries, during the passing of the centuries Italy has developed a strong bond with rice, to the point of making the risotto one of its gastronomic specialties. Which were the origins of this partnership? The answer can be find in Vercelli, precisely at the Lucedio Abbey, where the friars in the 15th century introduced the cultivation of rice in Italy for the first time. So the agricultural company Principato di Lucedio is the producer of the first Italian rice, an heritage that has allowed the development of an exceptional product, derived from low impact and eco-sustainable cultivation. The varieties of rice cultivated are many and different, they’re the result of research, experience and sperimentation, from the classic carnaroli, vialone nano, Baldo Rice Principato di Lucedio to the more particular ones as rice venere, red rice Ermes, basmati, and the selenio rice variety for sushi.

In every kitchen not only the quality of the main ingredient is important, but also the other siding and flavoring elements’s. The last ones are the leitmotiv of almost every recipes, as a consequence the choice of those should be very careful. Today, about this, we’re introducing you the red garlic from Nubia and the Sicilian oregano in bunches - Az. Agr. Balducco Fulgatore, from the Sicilian Agricultural Company Balducco Fulgatore, which follows eco-sustainable methods in the respect of the environment The first one is a slow food praesidium, well known both for the delicate and non-invasive aroma and the exceptional organoleptic properties; the second one is very similar to a bouquet, endowed with an intense aroma due to the slow and natural drying under the Sicilian sun. Few elements at an affordable price that will make a change in your kitchen, moreover they’re really good rustic style decoration elements.

Pratum Coller by Andrea Pirlo* was funded in 2007, it's task is an eco-sustainable production without forcing nature, so high quality wine following the natural cycle in order to conserve the best organoleptic properties.

Pecorino Cheese Dolce di Cardo is a niche product made by an eco-sustainable agriculture. The use of living milk enzymes which metabolize the lactose according to the aging and a low presence of sodium are peculiarities which make this product tasty, easy to digest, nutritious and regenerating, fit for every age.