San Marzano tomatoes taste like fresh tomatoes, incomparably fruity, fragrantly and incredibly. Today the kind threatened by the extinction growns thanks to the Slow Food branch on the fertile grounds of Vesuvius again.
San Marzano tomatoes taste like fresh tomatoes, incomparably fruity, fragrantly and incredibly. Today the kind threatened by the extinction growns thanks to the Slow Food branch on the fertile grounds of Vesuvius again.
The tomatoes come heritage San Marzano seeds given to Paolo 15 years ago, and are quite different the industrial San Marzano's that flood the market today.
The tomatoes come heritage San Marzano seeds given to Paolo 15 years ago, and are quite different the industrial San Marzano's that flood the market today.
made with selected tomatoes ripened in the sun of Sicily. This natural product is suitable for adults and children who want to eat healthy. Seasoning ready for pasta or pizza, only to be heated. It does not require cooking.
made with selected tomatoes ripened in the sun of Sicily. This natural product is suitable for adults and children who want to eat healthy. Seasoning ready for pasta or pizza, only to be heated. It does not require cooking.
The tomatoes come heritage San Marzano seeds given to Paolo 15 years ago, and are quite different the industrial San Marzano's that flood the market today.
made with selected tomatoes ripened in the sun of Sicily. This natural product is suitable for adults and children who want to eat healthy. Seasoning ready for pasta or pizza, only to be heated. It does not require cooking.
The tomatoes come heritage San Marzano seeds given to Paolo 15 years ago, and are quite different the industrial San Marzano's that flood the market today.
The tomatoes come heritage San Marzano seeds given to Paolo 15 years ago, and are quite different the industrial San Marzano's that flood the market today.
Pane Carasau is a thin and crisp bread made only Sardinian durum wheat semolina, water and natural yeast. Nothing more. Sardinian shepherds' wives have always been in charge of kneading the dough, shaping it into thin, round discs. As the dough starts to rise it is baked once, then each disc is split in two halves which are re-baked separately. This re-baking procedure is called "carasare" - whence the word "carasau" - and it ensures Pane Carasau the longest durability of all types of bread.
The tomatoes come heritage San Marzano seeds given to Paolo 15 years ago, and are quite different the industrial San Marzano's that flood the market today.
The finely sliced truffles (Carpaccio) are perfect with thin slices of beef cooked in lemon and as dressing for fried eggs, as well as being excellent with boiled or baked fish.
