Giving yourself a bottle of BARBARESCO DOCG RISERVA PORA - Produttori del Barbaresco by Produttori del Barbaresco, a truly genuine and authentic winery concerning this specific wine, is certainly one of those decisions for which your senses will be thankful. The Barbaresco Riserva Pora is the expression od a winery, or better an agricultural Cooperative, made up of 50 members who don’t accept any compromise when we talk about Nebbiolo, and since 1958 have joined their work, knowledges and experiences to realize bottles of wine having a truly direct and unbreakable bond to the territory. An aspect that is reflected directly in the glass, where the garnet color is intense and lively, as the aromas of red fruits and spices ( licorice and black pepper ). The tannins are perfectly velvety at the palate, accompanied by a light sapidity during the clean and persistent finale together with the vanilla note given by the 36 months of refinement in barrels.

We know, seeing Christmas products advertisements already in October can be kinda stressing, but our opinion about Christmas specialities is: if it is good, why not eating it all year long? Or more than two weeks per year at least. This is the reason why we’ve decided to make the Christmas typical Italian products of our catalogue already available: panettone, pandoro, musetto, cotechino, torroni and many others Made in Italy by excellent producers as Fiasconaro, Corsini Biscotti, Salumificio Lovison, Macelleria Mastra Alebardi, Torronificio Barbero with the best raw materials and hand made processes with make them high quality, good and, relatively to the category, genuine products.

The products that can boasts the slow food presidium are few, in this limited list you can find the Pesca di Leonforte (Leonforte yellow Peach). The characteristic that distinguishes this variety from the other is very unusual: before the maturation the farmers close each peach in a paper bag, a long, hard and expensive process but it make sure the natural protection from parasites and a tasty fuit. Agrirape, Sicilian agricultural company, starts right from the Pesca Gialla di Leonforte for its Leonforte yellow peaches jam - Agrirape Copparella jam, so the result could be nothing but great. 80% of fruit, brown sugar and lemon juice are the only ingredients of the Agrirape jams, a simplicity that is possible only due to the absolute quality of the fruit and the slow processing, but repay the patient with a genuine taste.

Campisi Conserve is born in the province of Siracuse, precisely in Marzamemi, a territory where the bond between people and the sea has a total and millenary dimension. The company, funded in 1854, is just the natural continuation of an activity that was already part of the familiar everyday life, using the same raw materials and high quality fished fish through the generations. Among the products that stands out for their quality and bond with the territory there is Red Tuna Fillet in olive oil Antiche tonnare di Marzamemi, with a package reflecting perfectly the tradition linked to the original territory, which still nowadays continues to give the same genuineness ad tastes.

Azienda Agricola Biologica Adamo is a company that, due to the magnificent productivity of the land where it is placed, commits to a well rounded production with a fil rouge: the authentic genuineness and naturalness of the products. At the beginning extra virgin olive oil and wine were the specialization fields, but the call and the vocation of the grounds towards other alimentary kind were too inviting to resist them. So Vincenzo and his family decided to approach first the wheat sector, developing the Sicilian ancient durum wheats in particular, and then the preserves, all organic certified. The last ones are the most recent arrivals, Sicilian specialties with centuries of traditions, passed on trough the generations as the Sicilian Caponata - Azienda Agricola Biologica Adamo, the red onion jam, pistachios pesto, trapanese pesto with tuna and many others.

Podere dei Folli is a familiar conduced agricultural company at the fourth generation now, placed in the Valtènesi area, adjacent to the Brescia shore of Lake of Garda. The changes have been many and different, thanks to the dedication to research and innovations during the years brought to the company production, but the authenticity of the flavors has remained the lowest common denominator. The choice has been focalizing uniquely on BIO DOP certified products, with the aim of offering truly genuine, natural, healthy, good DOP lake of Garda wines and evo oil without the use of any chemical additive. When I first tried the Sofaì Valtènesi D.O.P. organic wine - Podere dei Folli, it immediately brought my mind back to its native territory, thanks to the prevalence of the local vine variety groppello: the main aromas are red fruits with a lightly spices notes, at the palate it is soft, velvety , with a well balanced tannin by the 12 months in barrique and a light almond aftertaste.

How can a customer be really aware of the real quality of the product he's purchasing? Marchesini Salumi is an example of transparency and care for their customers. Every product indeed is traceable through the use of a QR code, with all the informations as where the animal was born, how it was cared they and what it used to eat. In order to have a real traceability the company has integrated all the processes in the internal chain production, from the cultivation of mais, soy and barley used as nourishment for the animals to the butchering. This has been made to allows people to be truly certain of the genuineness of products. Among the cold cuts it is possible to try Guanciale - Azienda Agricola Marchesini, Salame Bresciano - Azienda Agricola Marchesini and many others, they will bring you the real taste of Italian cold cuts from well cared and healthy porks.

Every Sunday and Wednesday evening fresh Campania buffalo mozzarella dop is made by the artisanal Caseificio Esposito, so to arrive the morning after at our warehouse ready to give you the original taste Campania as fresh as possible. Aversana type buffalo mozzarella di Bufala Campana aus Battipaglia - Caseificio Esposito is hand made, using only local buffalo milk without any addition of any additive, to have a real genuine and tasty product.

Why choose a good extra virgin olive oil is so important for health? The olive oil is the only one obtained from fruits and not from seeds, so it has an important antioxidant action since it is a common property of all the fruits, and specifically due to the content of oleic acid as it has been shown by many researches (the Italian evo oil are the ones with the highest percentage). Moreover it has shown a preventive function against some kinds of tumors (breast, colon and epidermis) and a support to reduce glycemia in diabetics. It is important to use an Extra Virgin olive oil as the disciplinary of the product, which comprehends the cold pressing through milling stones leaving the organoleptic properties unaltered, guarantees a low acidity level and an high content of polyphenols, that is to say substances that contribute both to organoleptic and taste qualities. You'll be able to find a wide list of Italian Extra Virgin Olive Oil from many different regions of Italy, all of them with their own taste peculiarities but with a common characteristic: the genuineness of the product.

Pasta, especially in the Mediterranean diet, is one of the main elements, so it is fundamental to choose an high quality and genuine pasta. Pasta Bossolasco is a warranty of the quality of its raw materials, since the company itself cultivates the wheats from which derives the flour of which the final product is made up of. An 100% Made in Italy pasta endowed with extraordinary organoleptic and taste properties. The different formats makes it fit for every recipe, in the photo Spaghetti - Pasta Bossolasco with a three tomatoes sauce on an Sicilian ancient wheats bread cream aromatized with basil, Mature salted sheep ricotta and crispy bread crumbs with chili.

The bbq season is open yet, so what’s better than a delicious barbecue with your family and friends during the week end? OIP offers a selection of rigorously certified Italian meats, genuine and tasty, which will give your bbq a superior quality. Starting from the Norcia sausages (typical salsiccia) to the precious Fassona Piemontese meat, coming from cows bred and butchered by Macelleria Mastra Alebardi in the Province of Brescia. Among the fittest cuts for the cooking on the embers you can find the Fiorentina di Fassona Piemontese - Macelleria Mastra Alebardi, the Costata di Fassona Piemontese - Macelleria Mastra Alebardi and the tagliata di Manzo di Fassona Piemontese - Macelleria Mastra Alebardi.

If you're looking for some fresh and genuine seasonal vegetables and fruits, the specific section of our website offers a great variety and guaranteed quality. Moreover we have selected some products whose price is highly marked down at the reaching of 40kg (pallet format). Among these you can find: Pachino Cherry Tomatoes, Italian Potatoes, Sicilian lemons Di Ribera, Cime di Rapa Pugliesi, Purple Aubergines and many other. Check their availability on the website.

Usually products in oil are preserved in low quality oil, due to this the product loses quality both concerning the taste and genuineness. The SoloSole preserves are rigorously put in Sicilian extra virgin olive oil and only a minimum percentage of seeds oil, starting from seasonal vegetables cultivated and processed in Sicily. The result is the sincere taste of the home made preserves tradition spread for centuries in the Southern Italy, thanks to the artisanal processing that follows the traditional preparations of these typical specialties. Try the Aubergine Fillets - SoloSole, you won't regret it.

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.

BioColombini is a company whose aim is not only providing its customers an high quality product, but it has also a social function. Indeed the company, funded in 1900, in 1988 converted to 100% organic production started, in partnership with public institutions and social assistants, re-integration paths based on horticultural therapy , offering a job to social disadvantaged people. The Organic Tomato Purré - BioColombini is a simple but genuine product, endowed with the best tastes of the Tuscan tradition, it is great for the long cooking, but also excellent on pizza and toasted bread.

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.

More and more people are coming back to dedicate themselves to the home made production of bread, focaccia and pizza. We of OIP want to help you to reach the best possible result, both on the taste and in the genuineness of the final product. The flours that can be find on the supermarket shelves aren’t always good quality raw materials, so they alter the tastes and the organoleptic qualities of bakery products in a negative way. Within our catalogue you will be able to find different kind of flours, from the most common varieties to the ones derived from ancient wheats. All of them rigorously Made in Italy all over the production processes: from the wheat cultivation without dangerous chemical fertilizers, to the stone milling. Why using Italian flour? The flour leader countries producers (Canada, Rumania), due to the lack of sun and warm needed for the most part of the year, are obliged to dry the wheat using the glyphosate, an herbicide that avoid the wheat to go bad within few days, but it surely hasn’t a good effect on health, so that it is under observation as a possible cancerous substance. In Italy, on the contrary, particularly in the Southern regions, is endowed with a warmer and sunny weather, so the producers are able to dry wheat naturally under the sunbeams. To give your dough an unique aroma try the flours by Fastuchera Agricultural Company, a small company that invest in the production of flours deriving from Sicilian ancient wheats, towards a eco sustainable agriculture protecting the biodiversity and the genuineness of the final product. Maiorca Flour Soft wheat Bio Molita in Pietra - Fastuchera Farm, Russulidda Durum Wheat Semolina Sicilian biologic stone ground - Fastuchera Farm, Tumminia Biologic Semiwhole Flour Stone Milled - Az. Agricola Fastuchera.

It could seem obvious, but a real good quality and naturally genuine bread makes the difference in your both in taste and in the health of your diet, as it is a product which is a constant part of the everyday meals of most of people. So we've searched and selected for you an high quality, organic certified, stone baked bread and we are convinced Forno Astori represents a real excellence in this field. The bakery directly selects from the mills only Italian and organic flour, making the bread using natural starter still making all processes by hand. The result is a fragrant and rustic bread, which will last not only for a day but will keep for many days due to the 100% natural ingredients. Forno Astori has a wide offer of breads: Stonebaked organic Pugliese type bread - Forno Astori, Stonebaked organic bread with spelled flour - Forno Astori, Stonebaked organic whole meal bread - Forno Astori, Stonebaked organic bread with rye flour - Forno Astori, Stonebaked organic durum wheat bread - Forno Astori, Stonebaked organic bread with 4 cereals - Forno Astori. Not only bread, this bakery indeed produces all kind of products deriving from flour and baked in a stone bake like grissini, biscuits, rusks, taralli and so on.

As one of the most famous and prestigious Italian wine guide for 2018 by Gambero Rosso has just been released, we're glad to announce that two of Tenuta Orsumella (Tuscany) wines have been awarded. Orsumella, Chianti Classico DOCG - Tenuta Orsumella has obtained 2 glasses and CORTE RINIERI - Chianti Classico D.O.C.G. Riserva - Tenuta Orsumella one glass. Our compliments go to the company, which dedicates all the knowledges and passion in the production of high quality and genuine wines: a true representative of the Italian wine excellence.

When cold comes Italian cuisine is never found unprepared, above all in the North Italy culinary traditions. Today we're introducing you the typical recipe of the company native city, Brescia,which is the "Spiedo Bresciano". Maybe this plate isn't famous all over the world yet, but we assure you it is a real deliciousness when cooked in the right way using genuine meat and products. This plate is basically a selection of different kind of meats (rigorously from Italy) put on spits cooked in a specific machinery which makes the spits rotating and cooked with embers. Ingredients: pork loin rolled (the so called mombolini); chicken breast, thighs and wings; rabbit; small birds (you have to control which spices are forbidden); Butter - Az. Agricola Frascio; Lardo - La Cinta di Guido, Coarse sea salt of Trapani. Put the meats alternating the pieces with some slices of lard. Cook the meat pouring the melted butter on continuously for 5 hours (put a small pot under the hole from which the melt butter comes out from the machinery pouring it again and again). The result will be an amazingly tender and tasty meat served with cornmeal mush, the ideal for a winter Sunday lunch. Wine pairing: Groppello Garda Classico D.O.P. BIO organic - Podere Dei Folli.

Since 1991 tradizioni padane has been producing hand made fresh pasta, initially in a market in which the art of hand making pasta wasn't appreciated at all yet. So the company was one of the first to spread the value of the artisanal products, exalting genuine ingredients and the traditional tastes. As now autumn is coming this is the ideal period for Mantova pumpkins. So what about having a dish of fantastic Tortellini alla Zucca (pumpkin filling)? A simple but delicious recipe for the period of the year, to make it better than it already is we're giving you some ingredients to add. Put some Butter - Az. Agricola Frascio in a pan and when it will be melt add some small pieces of Guanciale - Azienda Agricola Marchesini and some sage leaves Large Leaf Sage - Pot Plant 14 cm - Orto mio until they become crispy (don't burn the butter). So when the tortellini will be ready add all these ingredients, grated Parmigiano Reggiano DOP and some crushed Amaretti (Gavi TYPE) biscuits that pair very well with pumpkin.

Sandwiches are one of the most ancient dishes of the human culinary history. They've been making all around the world for thousand years in infinite variants, one of the most ancient has its origin in Italy as it was made by the Romans. The historians say that the Romans were so fond of "Panis ac perna" (sandwich with prosciutto crudo) that there was plenty of open air cold cuts markets and a street too called "Panisperna" was dedicated to that delicious food. As nowadays sandwiches have become a true art representing a country gastronomy heritage, today we want to honor the historical tradition giving you an ancient recipe with a touch of new representing the past and present of the Italian gastronomy. The sandwich we're giving you is simple, fresh and tasty, what makes it exceptional is the choice of only genuine and high quality Italian products. - Stonebaked organic Pugliese type bread - Forno Astori: made with natural dough beginning with a natural starter and 100% Italian certified biologic flour without any additive and cooked a wooden oven. - Prosciutto San Daniele DOP (raw ham) on piece - Il Camarin: a top quality Raw Ham thanks both to the section of excellent meats and the processing which is mostly hand made. - Apulian Stracciatella - Caseificio Voglia di Latte: a typical Apulian cheese with donates an unique taste to your sandwich, impossible not to fell in love with it, it has to be as fresh as possible. - Pachino Cherry Tomatoes: cultivated in a Sicilian area famous for the quality of the tomatoes that grow on its ground, they have a sweet and pleasant taste. - A final touch of arugula to balance with a bitter shade.

Cheese 2017 will take place in the city of Bra (Piedmont) during the next week end from 15 to 18 September. The entrance is free and there will be many Italian high quality cheese producers as Beppino Occelli and Consorzio Vacche Rosse. This will be the 20th anniversary of this well known festival organized by Slow Food. The aim is to sustain and promote artisanal,genuine products, the bond between the producers the animals but also the respect of the territory: all of these characteristics represent the Italian excellence in the alimentary field. The central idea of the event is the promotion of the raw milk cheeses and natural cheeses made without any industrial processing or chemical additive.

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.

During the last years the artisanal beer producers have been multiplying in all the peninsula, because the industrial beer, subject to filtering and pasteurization, don't preserve all the beer natural aromas and tastes. Italy is a nation in which water quality is very high, so, starting from the prerequisite that beer is 90% made by water, Italian beer starts form a great base. Historically the Italian territory hasn't been dedicated to production of beer, ad it has always been focused on the wine production. Cultivations as the barley, hops and yeasts production have never been developed, as a consequence almost all the producers import the raw materials from foreign countries. The OI project has the aim to realize a 100% Italian and artisanal beer. The beginning was very difficult, the supplier insisted that it would be impossible to cultivate an high quality barley but especially hops in Italy. But ,after 3 years of experiments and territory analysis, 3 hops and a barley (Spring Barley Prestige Variety) perfect for the production of an agricultural beer have been selected. The beer has been called OI because this acronym is the dialect word to indicate the Oglio river, in whose park the raw materials which give birth to this beer are cultivated; moreover Oi stands for Italian Barley (Orzo Italiano) and Italian Origin (Origine Italiana). The result is an harmonious, genuine and high quality beer. In order to make it as pure as possible and exalt its aromas it is nor filtered or pasteurized, its amber color that mends of the sunset will amaze your sight; it has a fragrant taste of toasted malt; It has a fresh and elegant taste, with a perfectly balanced bitter shade. OI Beer: inspired by our traditions, produced using advanced technologies, dedicated to the lovers of the Italian "buon gusto".

Parmigiano Reggiano follows a strict and precise disciplinary, but, despite that, all the parmigiano reggiano aren't the same. Parmigiano Reggiano Vacche Rosse (milk from the red cow) matured 48 months unicity derives from the milk origin, in fact it is realized using only red cow milk, a race which arrived in Italy with the Longboards. This race has a fewer production comparing to the average but an higher content of proteins and caseins, so it is more adapt to the cheese production. After 48 moths of maturation the parmigiano vacche rosse has a delicate yet long-lasting flavor, without being piquant. The dough is slightly grainy and the long aging period guarantees an intense yet delicate flavor, which is typical for this variety.Recommendation: Parmigiano Reggiano must never be served cold, but should be at room temperature. The Parmigiano Reggiano of the red cow is ideal to emphasize the flavor of stews, main dishes and salads. Optimal for filling ravioli and other stuffed pasta. Or as a companion of sausages, mostarda and jam. Perfect to genuine balsamic vinegar of Modena or acacia or multi-flower honey. Goes well with well-structured red wines (Barolo, Barbaresco) and white sweet wines.

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.

Need a fresh and quick ideas for these hot summer days? Here's a genuine, tasty and fresh recipe: toasted bred with stracciatella, tuna bottarga and mint aromatized zucchini. Ingredients: slices of bread, Apulia stracciatella, tuna bottarga Bluefin tuna bottarga 500/800 - La Bottarga di Tonno Group, zucchini, Italian extra virgin olive oil, fresh mint, salt and black pepper Firstly toast the bread, cut bottarga into thin slices and season it in a small bowl with some extra virgin olive oil. Cut the zucchini into thin rounds and make them stir fry in a pan with some evo oil seasoning with some salt and black pepper. When zucchini will be almost ready add the fresh mint leaves sliced by hand, finish the cooking and amalgamate in order to make vegetables absorb fresh mint aroma and taste. Finally take a slice of toasted bread, put stracciatella as the base and over it put mint aromatized zucchini and then the tuna bottarga Bluefin tuna bottarga 500/800 - La Bottarga di Tonno Group with a final splash of evo oil, you and your guests will immediately fell in love with it! A great wine pairing to add value this recipe will be a Franciacorta white sparkling wine as La Valle “Naturalis” - Franciacorta Extra Brut D.O.C.G. .

During the SMV Canada (Sélections Mondiales des Vins), which is the most important international North American wine contest, GARDA CLASSICO CHIARETTO D.O.P. - Tenute del Garda has been awarded with the gold medal. Even if chiaretto isn't among the most well known kind of wines at international level, Tenute del Garda's one ha been very appreciated thanks to its freshness and sapidity which makes it a pleasant wine without bothering after few glasses (on the contrary usually sweet wines tend to tire after few sips). Our compliments go to Tenute del Garda, which is a true Garda wines producing company made up of very genuine, passionate and well skilled people who have been making great wines all over these years transmitting the perfumes and tastes of the Garda Lake territory.

If after some day your fresh red tuna it is not as fresh as it has arrived and there are still some left-overs don't worry, we have the right recipe for you. We're talking about pasta with tuna, purely mediterranean style pasta dish with capers,cherry tomatoes, almonds and olives, this recipe will bring you all the tastes and freshness of the mediterranean diet in a quick, simple but very tasty and genuine recipe Ingredients: 400g of Paccheri - Pasta Bossolasco; 200g of Sicilian red tuna, salted Sicilian capers; 200g of cherry tomatoes; 3 spoons of chopped taggiasche olives; toasted Sicilian almonds, Italian extra virgin olive oil and salt. First put some extra virgin olive oil in a pan, then cut in 2 halves the cherry tomatoes and add them to make them cook and extract the juice. Then add the red tuna and cook with cherry tomatoes and after one minute add the rest of the ingredients (capers, olives and toasted almonds) cooking together for 2 minutes (not too much otherwise the tuna will be chewy). In the meanwhile boil paccheri bossolasco in boiling salted water for 12 minutes (read how many minutes on the pack for each kind of pasta), drain the pasta and make it stir fry with the other ingredients adding the oregano for one minutes in order to amalgamate well and "buon appetito".

Italy is the country which posses has the most variety of extra virgin olive oil of the world. Not all of them have the highest quality due to some dishonest producers who sell counterfeit extra virgin. We assure you in our web site you will only find the real Italian extra virgin olive oil made by genuine and skilled producers. An example of a true excellence in this field is Tuscan extra virgin olive oil IGP mono-variety Frantoio - Clivio degli Ulivi, a PGI extra virgin olive oil by the company Clivio degli Ulivi which han just been awarded with "5 excellence drops" by the National Association of the Oil Somellier, here's the link to the awarded EVO oils http://www.bibenda.it/news_bibenda_singola.php?id=4425 .

Our latest news on pur catalogue of the Orto Mio pot plants. The best quality pot plants on the market to allow everybody cultivate their own fish, healthy and genuine vegetables and aromatic herbs. These pot plants are easy to cultivate and they don't need much space, you can easily cultivate them in you garden or balcony, let's try them!

If you want to add a fanciful product to your table the Carasau bread by the artisanal bakery Panificio Puddu Raffaele is the right choice. The genuineness of its ingredients and its crunchiness makes it a tasty alternative to the classic bread.

Recently some studies have enlightened the benefits from the ancient raw wheat Tumminia, thanks to its genuineness it helps the cardiovascular system thanks to a substance called lignin which maintains the heart healthy.