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CHILI PEPPER FLAVORED EXTRA VIRGIN OLIVE OIL “OPERA 10 cl”

€5,70 exc. VAT:

Extra Virgin Olive oil (EVO oil in recipes) has been in the Mediterranean and Italian culture for thousands of years and it is the main difference in culinary tradition between the Mediterranean and the North European diet. The olive is a fruit with a very long history, dating back to 5000/3000 years BC: it is a pulpy oily fruit that tends to green or to Purple/black once it has ripened. Only when they are perfectly ripe, olives are then pressed making sure the temperature of the paste doesn’t rise too much, in order to obtain a high quality extra virgin olive oil.

OREGANO FLAVORED EXTRA VIRGIN OLIVE OIL “ALPHA 20cl”

€8,90 exc. VAT:

Extra Virgin Olive oil (EVO oil in recipes) has been in the Mediterranean and Italian culture for thousands of years and it is the main difference in culinary tradition between the Mediterranean and the North European diet. The olive is a fruit with a very long history, dating back to 5000/3000 years BC: it is a pulpy oily fruit that tends to green or to Purple/black once it has ripened. Only when they are perfectly ripe, olives are then pressed making sure the temperature of the paste doesn’t rise too much, in order to obtain a high quality extra virgin olive oil.

OREGANO FLAVORED EXTRA VIRGIN OLIVE OIL “FENICE 10 cl”

€5,70 exc. VAT:

Extra Virgin Olive oil (EVO oil in recipes) has been in the Mediterranean and Italian culture for thousands of years and it is the main difference in culinary tradition between the Mediterranean and the North European diet. The olive is a fruit with a very long history, dating back to 5000/3000 years BC: it is a pulpy oily fruit that tends to green or to Purple/black once it has ripened. Only when they are perfectly ripe, olives are then pressed making sure the temperature of the paste doesn’t rise too much, in order to obtain a high quality extra virgin olive oil.

CACIO & PEPE PASTA SAUCE

€7,90 exc. VAT:

BOLOGNESE BEEF TOMATO RAGOUT

€7,90 exc. VAT:

The Bologna originated beef ragout has violently conquered the taste of Italians and foreigners. Prepared by our grandmothers it is an unmistakable recipe. Peeled tomatoes, carrot, celery, onions, extra virgin oil, salt and white wine make this ragout extremely tasty; perfect with short pasta (penne or ziti rigati), also very nice with rough surface long pasta (Fettuccine, tagliatelle).

TRAPANESE PESTO TOMATO SAUCE

€5,90 exc. VAT:

This sauce originates from the Trapani area, and has a taste that encloses all Sicilian flavours. The ingredients are tomatoes, extra virgin olive oil, basil, almonds, chili pepper, garlic, and salt with no preservatives and additives. With only a few minutes of heating it becomes a practical seasoning on spaghetti and penne. It is also great as a spread on bruschetta and toasted bread.