Tomatoes (83%), peppers (9%), sausage (6%), extra virgin olive oil, wine, salt, paprika, fennel fronds, basil
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A classically prepared tomato sauce made using hilltop-grown tomatoes, extra virgin olive oil, rosé wine, garlic, salt and parsley is married with dark and meaty Italian oyster mushrooms or cardoncelli which are fried and then simmered in rosé wine.
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Sliced aubergines preserved in extra virgin olive oil, white wine vinegar, salt, garlic, parsley, mint.
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Typical marbled colour. Firm consistency, aromatic flavour.
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This oil is obtained by cold pressing Tenute Zagarella's own organically grown olives .
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This oil is obtained by cold pressing Tenute Zagarella's own organically grown olives .
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Amber coloured honey with a characteristically aromatic flavour. Not overly sweet, so can also be enjoyed by those who are not usually lovers of honey. Crystallises rapidly to fine grains. Possesses anti-inflammatory and emollient properties and can also help prevent muscle spasms and treat catarrh.
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An intensely scented liqueur obtained by a cold infusion of wild fennel seeds. An excellent digestif with ancient origins.The bay liqueur is made with a cold infusion of bay leaves, characteristic of southern Italy. An excellent digestif with relaxing properties.
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An intensely scented liqueur obtained by a cold infusion of wild fennel seeds. An excellent digestif with ancient origins.The bay liqueur is made with a cold infusion of bay leaves, characteristic of southern Italy. An excellent digestif with relaxing properties.
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Semi-hard cheese made with whole milk from sheep raised on the pastures of the internal hills of Basilicata. With a cylindrical form and a semi-hard, straw-coloured rind, this cheese is characterised by a semi-hard texture with minute holes and by a fragrant flavour with distinguishes it from other matured cheeses. The rind bears the marks of the handmade reed basket used to form the cheese. The cheese is matured in underground caves, which give the product its particular and highly-prized characteristics
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