Reddish colour typical of preserved meats with a balanced quantity of fat typical of this product. Firm consistency, aromatic flavour, soft but not chewy when sliced. Cylindrical shape.
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A highly characteristic product from Basilicata. The peppers are dried using an ancient and natural method to create garlands of red peppers which are seen hanging from balconies or rails to dry in the sun. Once dried, they are fried in extra virgin olive oil for a few seconds, until they become crispy and fragrant.
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A highly characteristic product from Basilicata. The peppers are dried using an ancient and natural method to create garlands of red peppers which are seen hanging from balconies or rails to dry in the sun. Once dried, they are fried in extra virgin olive oil for a few seconds, until they become crispy and fragrant.
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Small, round slices of bread seasoned with oregano and toasted in the oven
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Savoury biscuit typical of the southern regions of Italy. A crunchy and crumbly ring made with flour, white wine and fennel seeds
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Savoury biscuit typical of the southern regions of Italy. A crunchy and crumbly ring made with flour and white wine.
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This light coloured honey has a delicate flavour. It has reinvigorating properties, is great for detoxifying the liver and can be used to soothe a sore throat.
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Italian sainfoin or sulla, a leguminous plant belonging to the hedysarum group, grows wild in almost all of the Mediterranean countries but Italy is the only country where it is cultivated – it is harvested in July
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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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