Fine Italian ingredients for chefs
Suppliers & importers of high quality Italian and
Mediterranean ingredients for discerning chefs
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The olives are named for the town in which they originated – Cerignola.
An ovid and deep black fruit, slightly asymmetric, the Bella di Cerignola has a rounded apex and a nipple present.
Ideal as appetizer, to enrich first and main courses with fish.
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The olives are named for the town in which they originated, Cerignola.
The olive’s texture is semi-firm, crisp to the bite with yielding flesh. The flavour, due in part to the de-bittering is extremely mild and buttery.
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Cream for many uses. Excellent with salami and fresh tomatoes. Can be used as it is, or by diluting with mayonnaise. For a tasty morsel, use as a stuffing for cherry tomatoes after hollowing them out. Can also be used for sandwiches, pizzas, bruschettas, tarts, but also as a sauce for pasta dishes using semolina pasta. By mixing with flour and eggs, we can also create marble-effect pastries that can be topped with butter, spicy salami, dried tomatoes, cream and parsley.
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Ligurian olives naturally preserved.
Use: with baked fish, white meat in general.
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Ligurian taggiasche pitted olives marinated in olive oil.
Ideal for baked fish, white meat in general, as a pizza topping, salads etc.
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Delicious Black & Green pitted Taggiasche olives in a light Olive Oil & herb marinade.
Ideal for pizzas, seafood salads, aperitifs, antipasti.
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This cream of exquisite black olives blended with olive oil, salt, and a dash of lemon juice and vinegar is so delicious that it has been nicknamed Italian caviar.
For canapés, sandwiches, and very original pasta dishes. It can be mixed with Pomodorina Tomato Sauce or cream to make a sauce for main dishes.
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Round sliced black olives, ready to use straight out of the can.
Recommended as a topping for pizzas.
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Perfect for fast pasta dishes, in cold salads, and with cocktails.
