Our vegetables in extra virgin olive oil are made from fresh vegetables, processed within a few hours of harvest, seasoned with spices, covered with our extra virgin olive oil from mono-varietal Peranzana in glass containers and pasteurized. In some cases, our vegetables are also acidified with vinegar. The preservative effect of the extra-virgin olive oil used as a product cover liquid is to isolate the vegetables from the air rather than in the direct action of bacteriostatic or bactericidal agents and to give the vegetables more flavor and smells.

Cereals
This grain comes from the sowing of a mixture of about 2,000 varieties of ancient soft wheat of the prof. Salvatore Ceccarelli. Grown in Puglia with organic farming methods and without using glyphosate. We chose to sow this mixture of grains of the prof. Ceccarelli because it allows us to produce in a sustainable way.

Gastronomic tips   
The flour made from italian ancient grain is an extraordinary product for nutritional values, scents and flavors. It's perfect for the production the production of ancient breads, of traditional biscuits and sweets, sweet and savoury shortcrust pastry, tarts, flatbreads, breadsticks, sponge cake, cream puffs, wrap and short-leavened bread.

Our vegetables in extra virgin olive oil are made from fresh vegetables, processed within a few hours of harvest, seasoned with spices, covered with our extra virgin olive oil from mono-varietal Peranzana in glass containers and pasteurized. In some cases, our vegetables are also acidified with vinegar. The preservative effect of the extra-virgin olive oil used as a product cover liquid is to isolate the vegetables from the air rather than in the direct action of bacteriostatic or bactericidal agents and to give the vegetables more flavor and smells.

Food pairing
Great as a side dish, as an appetizer and to add a touch of flavor to salads, lend themselves to the most varied uses in the kitchen.

Our Extra Virgin Olive Oil is currently recognized among the best in Italy. This year our olive nectar also presents a new packaging that allows us to better express its intrinsic characteristics: the quality and the passion behind it.

Limited edition pottery label, produced with the aid of the CE.D.I.S O.N.L.U.S. This is a project aimed to help those disabled guys.

Food pairing   
It's ideal for all baked and grilled dishes such as bruschette, fish and molluscs, meat, soups and legume dishes, soups of strong flavors, cooked and tasty vegetables such as chicory and rocket, fresh cheeses. Great for frying. The raw oil exalts the taste of each dish.

Ingredients   
Italian Durum wheat flour with wheat germ, water.

Cooking time: 8/10 minutes

Thanks to the presence of wheat germ, inside our pasta there are protective and anti-inflammatory substances for the organism. Wheat germ is a concentrate of nutrients such as amino acids, fatty acids, mineral salts, B vitamins and tocopherols (vitamin E).
The result is a dough that is cooked in a short time, that keeps cooking, with an incomparable taste, able to release an intense wheat fragrance, preserve all the nutritional values and digestibility of the pasta.

Ingredients    
Italian Durum wheat flour with wheat germ

Cooking time: 8/10 minutes

Thanks to the presence of wheat germ, inside our pasta there are protective and anti-inflammatory substances for the organism. Wheat germ is a concentrate of nutrients such as amino acids, fatty acids, mineral salts, B vitamins and tocopherols (vitamin E).
The result is a dough that is cooked in a short time, that keeps cooking, with an incomparable taste, able to release an intense wheat fragrance, preserve all the nutritional values and digestibility of the pasta.

Cereals
Grain varieties, Bisanzio and Bologna. Cultivated in Puglia with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated.

Gastronomic tips   
Whole-wheat flour is ideal for the production of fiber-rich breads and biscuits, rustic breads, savory pies, tarts.

Ingredients    
Italian Durum wheat flour with wheat germ, water

Cooking time: 8/10 minutes

Thanks to the presence of wheat germ, inside our pasta there are protective and anti-inflammatory substances for the organism. Wheat germ is a concentrate of nutrients such as amino acids, fatty acids, mineral salts, B vitamins and tocopherols (vitamin E).
The result is a dough that is cooked in a short time, that keeps cooking, with an incomparable taste, able to release an intense wheat fragrance, preserve all the nutritional values and digestibility of the pasta.

Cereals   
Ancient variety, it is a cultivar that has always been grown on our territory and does not have a well-defined name.

Gastronomic tips   
In addition to making polenta, it is used for the preparation of cakes, pancakes, biscuits, bread, breadsticks and breading (both for meat and cheese).

Cereals   
Grain varieties, Bologna. Cultivated in Italy (Puglia) with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated. We have selected this variety for the high protein content that allows us to produce a medium to high W flour.

Gastronomic tips   
The Strong brown bread flour italian type "2" with wheat germ is ideal for pizza, croissants and puff pastry, for all types of bread, focaccia and desserts.

Cereals   
Grain varieties, Bisanzio and Bologna. Cultivated in Italy (Puglia) with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated. We have selected this variety for the high protein content that allows us to produce a medium to high W flour.

Gastronomic tips   
The soft white wheat flour italian type "0" Pizza with wheat germ  is ideal for pizza, but also for all types of bread, in the preparation of sweet and savory baked goods, it is also suitable for the preparation of desserts, cakes, plum-cakes and donuts . It is also used for the preparation of puff pastry and egg pasta.

Cereals   
Grain varieties, Bologna. Cultivated in Italy (Puglia) with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated. We have selected this variety for the high protein content that allows us to produce a medium to high W flour.

Gastronomic tips   
Strong brown bread flour italian type "2" Strong with wheat germ is ideal for pizza, croissants and puff pastry, for all types of bread, pizza, focaccia and desserts.

Food pairing   
It's ideal for all baked and grilled dishes such as bruschette, fish and molluscs, meat, soups and legume dishes, soups of strong flavors, cooked and tasty vegetables such as chicory and rocket, fresh cheeses. Great for frying. The raw oil exalts the taste of each dish.

Bag in Box presentation video >>>>

Bag in box assembly video >>>>

Our extra virgin olive oil gift boxes are perfect for any event: Christmas, wedding, baptism, communion, confirmation, graduation, anniversary.

Cereals
Grain varieties, Bisanzio and Bologna. Cultivated in Puglia with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated.

Gastronomic tips   
Whole-wheat flour is ideal for the production of fiber-rich breads and biscuits, rustic breads, savory pies, tarts.

Ingredients    
Italian Durum wheat flour with wheat germ

Cooking time: 10/12 minutes

Thanks to the presence of wheat germ, inside our pasta there are protective and anti-inflammatory substances for the organism. Wheat germ is a concentrate of nutrients such as amino acids, fatty acids, mineral salts, B vitamins and tocopherols (vitamin E).
The result is a dough that is cooked in a short time, that keeps cooking, with an incomparable taste, able to release an intense wheat fragrance, preserve all the nutritional values and digestibility of the pasta.

Food pairing   
It's ideal for all baked and grilled dishes such as bruschette, fish and molluscs, meat, soups and legume dishes, soups of strong flavors, cooked and tasty vegetables such as chicory and rocket, fresh cheeses. Great for frying. The raw oil exalts the taste of each dish.

Ingredients    
Italian Durum wheat flour with wheat germ, water

Cooking time: 10/12 minutes

Thanks to the presence of wheat germ, inside our pasta there are protective and anti-inflammatory substances for the organism. Wheat germ is a concentrate of nutrients such as amino acids, fatty acids, mineral salts, B vitamins and tocopherols (vitamin E).
The result is a dough that is cooked in a short time, that keeps cooking, with an incomparable taste, able to release an intense wheat fragrance, preserve all the nutritional values and digestibility of the pasta.

Cereals
Variety Senatore Cappelli. Grown in Puglia with organic farming methods and without using glyphosate. Non-GMO. 100% Non-Irradiated. We chose to sow this variety because it allows us to produce in a sustainable way.

Gastronomic tips   
The re-milled durum wheat semolina flour Senatore Cappelli with wheat germ is ideal for making bread, focaccia, biscuits, cakes, breading, breadsticks and crackers.