Italian sainfoin or sulla, a leguminous plant belonging to the hedysarum group, grows wild in almost all of the Mediterranean countries but Italy is the only country where it is cultivated – it is harvested in July
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Amber coloured honey with a characteristically aromatic flavour. Not overly sweet, so can also be enjoyed by those who are not usually lovers of honey. Crystallises rapidly to fine grains. Possesses anti-inflammatory and emollient properties and can also help prevent muscle spasms and treat catarrh.
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This polyfloral honey is produced all over but with different characteristics depending on the area it comes from. The diligent worker bees collect nectar from thousands of flowers of different types to produce this amber-red honey. Initially a liquid, the honey later forms crystals of varying sizes, reflecting its botanical variety. It has a strongly floral nose and a sweet taste.
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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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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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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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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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Organic white beans from Basilicata, simply boiled and preserved in their own cooking water.
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Semi-hard cheese made with whole milk from sheep raised on the pastures of the internal hills of Basilicata. With a cylindrical form and a semi-hard, straw-coloured rind, this cheese is characterised by a semi-hard texture with minute holes and by a fragrant flavour with distinguishes it from other matured cheeses. The rind bears the marks of the handmade reed basket used to form the cheese. The cheese is matured in underground caves, which give the product its particular and highly-prized characteristics
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Short crust pastry biscuits filled with cherry preserve
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