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Masseria Giòsole has been farming in the Capuan territory for several centuries. For over twenty years the company has dedicated itself to the transformation of a portion of fruit and vegetables grown in canning.
Cotechino is a pork sausage casings ...
Carnaroli rice chosen by the best chefs for their starred risotto. It absorbs the sauce with grace during cooking and releases its starch, enriching the dish with creaminess. Purest expression of the biodiversity of the local Ticino Park reserve.
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Cultivar of ancient origins, typical of the Sicilian province of Enna. The processing, which is still done entirely by hand, makes black lentil a true gastronomic rarity. We recommend it as a side dish for fish dishes.
It is consumed both minced, obtaining a flour which is used to make a polenta with a marked taste, tending towards bitterness called "farrocchiata"; both whole, like normal peas: as a soup with pasta (or rice), as a side dish (with meat or fish) or as a puree and in all other ways in which the culinary tradition and the imagination of the cooks are expressed.
Famous for the creaminess of their pulp and delicate flavor, corona beans are recognized for their size and ivory white color. You can choose them for many of your recipes, being suitable both for cooking in soup and for being served with salad.
Pearl barley can perfectly replace pasta or rice in soups or salads; or be combined with legumes and other cereals.
It is compact when cooked, with very fine pasta and skin on the palate and with a unique and inimitable taste.For these characteristics, we suggest to consume it whole, and to use it for past and velvety, even though both are very valid in each version.
The stone is a legume easy cooking, large, tasty and not very floury.
Little known bean but of great value and worthy of the best palates.The white coconut is a very tasty and thin-skinned bean, suitable for cooking in all the classic ways of beans (it is delicious with a small bird) and especially for velvety.