Travel through Italy

Artichoke hearts De Carlo

Artisanal artichoke hearts from De Carlo. A classic ingredient from Mediterranean cuisine. With a subtle hint of vinegar and packed within 24 hours of harvest, they retain their fresh flavor. Delicious in risottos, pastas, and sauces, or fried for extra crunch.
Polenta Cornmeal

From Farina di Mais, you can make delicious polenta. Dried and finely ground high-quality corn. Tasty as a side dish or main course with the rest of this fantastic Italian box.
Unfiltered olive oil Scirinda Sicily

The high-quality olive oil produced at the Sicilian Fattoria Scirinda immediately evokes thoughts of grass and hay. The oil has a particularly low acidity and is made from three olive varieties that thrive on the ideal soil of the island's southwestern slopes. In Scirinda olive oil, you taste Sicily and the craftsmanship of the people who surround this product with care and expertise.
Capers in wine vinegar

Delicious capers in wine vinegar from the small producer Frantoio di Sant'Agata d'Oneglia. Tasty in salads, pastas, or on pizza.
Taggiasca olives pitted

The taggiasca olive grows in Liguria, the Italian Mediterranean coast. The tradition of this olive dates back to the year 1200. Benedictine monks built olive terraces on the steep slopes of the Apennines. We buy our Taggiasca olives from the family business Frantoio Sant' Agata. They have their own trees and pick by hand. They are known as one of the best producers in Liguria. The olives are small and have a relatively large pit and very tasty, tender flesh. Pitted olives are in olive oil.
Passata di pomodoro Bella Veduta

Completely handmade. These sieved tomatoes are an authentic product from Puglia. They contain no additives, no salt, no sugar, and no serum. Nothing, just sieved hand-selected tomatoes and some fresh basil from the Ofanto valley near Cerignola in Puglia.
Vinagro Bianco (Pinot Grigio)

This wine vinegar is made with the Pinot Grigio grape, which is grown in the family vineyards. The wine is specially picked for the vinegar-making process. In this process, all the aromas and aromas of the grapes remain intact. The vinegar is prepared for at least 3 years slowly and artisanally using the Solera system. The vinegar is then refined in wooden barrels. No additives are added. The color is light yellow with a tendency towards amber. The flavor is strong and present, with a sour freshness and a hint of fruit. The wine vinegar adds a fresh aroma to dishes and is ideal with fish.
Colatura di Alici di Cetera

Colatura, a by-product of salted anchovies. Through a small hole at the bottom of the barrel where the anchovies are layered with salt, the colatura drips out; it is therefore very strong and salty in flavor! Extract of salted anchovies. On the Amalfi coast, they traditionally make Spaghetti con la Colatura, with parsley, garlic, peperoncino, and some colatura; for this dish, you cook the pasta in unsalted water. We have the Slow Food version, which means the anchovies may only come from the coast of the village of Cetara. The production is limited. It comes in 40ml bottles.
Spaghetti di Gragnano

Artisan pasta since 1876. A thin spaghetti. IGP pasta from the pasta capital of the world, Gragnano (near Naples). For its production, the special type of wheat Senatore Cappelli (from Basilicata) is used. Copper molds are used. The pasta is naturally dried according to the 'Cirillo' method. In a closed cell, the pasta is dried by a constant wind through wooden fans and an even temperature for 3 days at 35 degrees Celsius. In 2015, named number 58 in the top 100 most beloved Italian brands by La Repubblica. Number 1 was Ferrari!
Pappardelle

Pappardelle is a flat and wide pasta that holds sauces well because of its long shape and texture. All pasta shapes from Pastificio Gentile are bronze-cut, which means that the molds used in production are made of bronze. The bronze mold creates a rougher, more porous pasta. This gives the pasta a homemade quality.
Sun kissed cherry tomatoes semi-dried

Sicilian Pachino tomatoes, dried by the De Carlo family in Puglia, in extra virgin olive oil.
Whole artichoke hearts De Carlo

This artichoke variety 'Violetto di Brindisi' owes its name to the purple leaves and is a typical artichoke from Apulia. The artichokes are preserved within 24 hours of harvest, which gives them a fresh taste and a beautiful texture. A very low percentage of vinegar is added, as well as olive oil and herbs from the De Carlo family's own estate.

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