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  • Soppressata

    Apr 30, 2015
    Soppressata

    Description: Pure pork meat salami, coarse ground and preserved in pig intestine, hand tied with natural twine. The salami has a typical crespone form. Properties: Typically coloured salami, with whole peppercorns. Coarse ground with little fat which is well distributed throughout the salami. Firm consistency, typical flavour of salami from Basilicata. Soft but not chewy when sliced. Ingredients: Pork, salt, whole black peppercorns How to consume: Once removed from its packaging, the product is best left at room temperature (15-18°c) to allow its natural flavour to come through. Provenance: Latronico (PZ), Basilicata, Italy Packaging: Vacuum pack Weight: 300g Shelf life: 6 months Serving suggestion: Great eaten as it is, or as a quick meal with bread and all types of cheese. Soft slices make a delicious accompaniment to an aperitif or enrich any cheese and charcuterie board.

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  • Prosciutto crudo

    Apr 30, 2015

    Typical marbled colour. Firm consistency, aromatic flavour.

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  • Capicollo

    Apr 30, 2015

    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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  • Crispy peppers (25g)

    Apr 30, 2015

    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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  • Crispy peppers (40 g)

    Apr 30, 2015

    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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  • Friselle ciabatta

    Apr 30, 2015

    Large, crusty toasts prepared with the simplest ingredients: flour, water and salt

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  • ‘Rosolio’ liqueur

    Apr 30, 2015

    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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  • ‘Rosolio’ liqueur

    Apr 30, 2015

    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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  • Cooked chickpeas

    Apr 30, 2015

    The unique flavour of Basilicata's chickpeas lends a special dimension to this classic preparation. Conserved simply in their own cooking water, these chickpeas have a delicate, creamy flavour.

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  • Chickpeas with rosemary

    Apr 30, 2015

    These organic chickpeas grown in Basilicata are cooked in salted water and preserved in their own broth and a little rosemary which adds a unique flavour to the soup.

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