Not everybody knows the Patata Novella di Siracusa, an Italian potato variety that is going to join the PDO (protected denomination origin) register. It is the main cultivation among the Sicilian potatoes, with the 50% of all the cultivated tubers in the region, moreover it is the earliest potato harvested in the entire Europe. This happens due to climatic and geological conditions of Sicily, which is endowed with warmer clime than the ones normally potatoes is exposed to, with a considerably lower hydration. The ensemble of these uniqueness factors leads to the differentiation of the product, that presents a thin but resistant skin and a yellow and few chalky paste. It is very versatile for cooking, perfect for mashed potatoes and gnocchi, but at the same time fit for baking and fries. We at OIP offer, depending on the season, the different types of Italian potatoes available on the market according to the ideal seasonality.

Pasta e patate is one of the most rooted recipes in the Italian gastronomic tradition: a popular origin dish, the ingredients are few, simple and poor, but the result is on the contrary rich in flavors and nourishing. It is fundamental cooking the pasta directly in the same pan with the potatoes (previuosly sliced into small pieces and cooked) in order to thicken the two starches. Nowadays a particularly successful reinterpretation is the adding of smoked provola, in this case the Smoked Buffalo Provola from Battipaglia - Caseificio Esposito, adding a pleasant smoked note to the round and delicate taste of the traditional recipe.

If you’re looking for a recipe to try here it is a suggestion: Risotto with fresh pesto alla Genovese, Italian Potatoes from Sila, Roman Cauliflower, Sicilian peeled, roasted, almonds - Nama Mandorle and Olive taggiasche denocciolate - Pexto. Carnaroli Rice Principato di Lucedio accompanied by the classic pesto and potatoes pairing, the sweetness of roman broccoli contrasted by the strong and decise taste of the taggiasche olives and in the end a touch of crunchiness given by the toasted almonds. A recipe entirely made up of Made in Italy and healthy ingredient which, due to their well balanced flavours, forming a tasty and harmonious dish.

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.

Have you ever tried Smoked Buffalo Provola from Battipaglia - Caseificio Esposito? It is a typical Italian cheese made in Campana from buffalo milk, the process is the same as the buffalo mozzarella one but it ends with a final smoking. The result is an awesome buffalo mozzarella with a final smoked touch which gives it a taste you will immediately fell in love with. It can be eaten as an appetizer natural as it is or you can combine it in your recipes, the smoked buffalo provola sides particularly well with sausage, guanciale or pancetta (#bacon) and with potatoes too. If simply take a pan a put together potatoes, smoked provola and pieces of sausage an cook in the oven it will truly amaze you!

If you want to make a really successful Italian pizza you need to start from real Italian good quality ingredients. For the dough try the Tumminia Biologic Semiwhole Flour Stone Milled - Az. Agricola Fastuchera to give an exceptional aroma (only as an addition, because as a main flour this type only is not enough "strong" to levitate as a pizza), the real artisanal Campania buffalo mozzarella Aversana type buffalo mozzarella di Bufala Campana aus Battipaglia - Caseificio Esposito or the Apulian Mozzarella Fiordilatte - Caseificio Voglia di Latte. You can't do it without San Marzano tomatoes DOP - Agrigenus a real DOP, an excellence which has been awarded as the best San Marzano tomato and the Sicilian oregano in the bunch - Az. Agr. Balducco Fulgatore is fundamental too Also the other ingredients are important, we're suggesting you some pairings: -Pizza with Smoked Buffalo Provola from Battipaglia - Caseificio Esposito, potatoes and Guanciale (jowl bacon) - La Cinta di Guido. -Pizza with San Marzano tomatoes DOP - Agrigenus, Aversana type buffalo mozzarella di Bufala Campana aus Battipaglia - Caseificio Esposito and after the cooking add Apulian Stracciatella - Caseificio Voglia di Latte and 1/2 boneless San Daniele DOP raw ham - Il Camarin. -Pizza with San Marzano tomatoes DOP - Agrigenus, Aversana type buffalo mozzarella di Bufala Campana aus Battipaglia - Caseificio Esposito, Gorgonzola DOP and 'Nduja of black calabrian pig - Consorzio Nero di Calabria.