Fruits, Vegetables & Preserves

Garlic from Voghiera Pdo

Black from Voghiera

Watermelon Reggiana Pgi

Green Asparagus from Altedo Pgi

Vignola Cherry Pgi

Pear from Emilia Romagna Pgi

Peach and Nectarine from Emilia Romagna Pgi

Chestnut from Castel del Rio Pgi

Mantuan melon Pgi

Shallot of Romagna Pgi

Saffron

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History & Curiosity

Garlic of Voghiera PDO:

The geographical area of ​​production of Garlic of Voghiera Dop is enclosed in 5 municipalities in the province of Ferrara: Voghiera, Masi Torello, Portomaggiore, Argenta and Ferrara; there are more than 100 hectares destined to the cultivation of the Dop Garlic par excellence!

Its history has very ancient roots: it was the Este family who insisted and encouraged the production of garlic in the Voghiera area, activities which continued to be particularly flourishing even after the Estense family left Ferrara.

The bulb of Garlic of Voghiera Dop has a rounded and compact shape, bright white in color, with an intense and persistent aroma and a much more delicate flavor than garlic from other areas.

Extremely ductile in the kitchen, it is used to season meats or bruschetta, we offer it in the format in oil, in exceptional paté or as Black Garlic (Aglio di Voghiera Dop fermented at a controlled temperature that eliminates allicin and creates a product with balsamic and licorice).

 

Watermelon Reggiana Pgi:

The production area of ​​Anguria Reggiana Igp includes a vast area of ​​the Reggio plain including over 20 countries of historical importance for the cultivation of this product such as Novellara, Gualtieri, Santa Vittoria, Cà dè Frati and many others.

The fame and excellent reputation of this fruit dates back to the times of the Renaissance, when ancient Padane courts began to externalize the goodness of Watermelon.

It received the Igp Certification in 2016 and is currently the last product to have received this important recognition in the whole of Emilia Romagna.

It is distinguished from its "colleagues" watermelons for its sweetness given by the clayey, calcareous and potassium-rich earths of Reggio Emilia, for its firm and crunchy bright red pulp and for the very thin white rind.

 

Green Asparagus from Altedo Pgi:

The production area of ​​Asparago di Altedo Igp includes the northern part of the Via Emilia in the province of Bologna and the whole province of Ferrara, as written in the specification. History has it that the cultivation of Asparagus in the Bolognese plain was born at the beginning of the twentieth century, when two farmers from Altedo, returning from a trip to France, decided to start production in their territories, using the experience gained abroad.

It is a widely used and versatile vegetable in the kitchen: it is used both for simple dishes (boiled with oil and pepper) and for haute cuisine recipes (combined with eggs and fish).

The Igp certification was obtained in 2003 and later the Consortium was born to protect the production, promotion and enhancement of the product itself.

It is offered fresh (in season) and in cream available all year round!

 

Vignola Cherry Pgi:

The production area of ​​Ciliegia di Vignola Igp includes some municipalities with areas particularly suited to its cultivation in the provinces of Bologna and Modena.

The cherry and the territory of Vignola have been linked for a long time: since the mid-nineteenth century the plant has been present in these territories and as the years go by, its production and marketing are perfected, up to obtaining the IGP certification in 2012. after a long journey that lasted 12 years.

These Cherries are distinguished by their bright and shiny color, their crunchiness and their sweetness; these unique characteristics are obtained thanks to the perfect pedoclimatic conditions of the territory and the production techniques and experiences of the local agricultural entrepreneurs.

It can be the final fruit to be eaten at the end of a meal, but it is often used in sweet and savory recipes.

 

Pear from Emilia Romagna Pgi:

The geographical area intended for the cultivation of the Emilia Romagna PGI Pear is made up of various municipalities present in the following provinces: Reggio Emilia, Modena, Ferrara, Bologna and Ravenna.

This fruit has always been highly appreciated in these territories, since 1300 there are the first documents attesting the knowledge of the product; only at the end of the 1400s, however, did the agricultural entrepreneurs of the area decide to invest in the cultivation of Pear, scattering many orchards throughout the region.

The organoleptic characteristics depend on the variety we are considering: there are in fact 10 different types of fruit within the IGP supply chain. They all have in common a juicy and sweet pulp and an unmistakable aroma.

 

Peach and Nectarine of Romagna Pgi:

The production area of ​​the Peach and Nectarine of Romagna Igp includes numerous municipalities in the province of Bologna, Ferrara, Forlì-Cesena and Ravenna.

The cultivation of this fruit was born in the Ravenna area at the beginning of the 20th century and developed more and more in the following decades, becoming one of the most important sectors for Italian food.

The main differences between Peach and Nectarine are in the skin, hairless in nectarines and "hairy" in peaches, and in the pulp, crunchy in nectarines and juicier and softer in peaches.

It is consumed in the period between June and September and is a very thirst-quenching fruit with a low calorie content.

 

Chestnut from Castel del Rio Pgi:

The production area of ​​the Marrone di Castel del Rio Igp is included in 4 municipalities in the province of Bologna, located on the Imola hills: Castel del Rio, Borgo Tossignano, Casal Fiumanese and Fontanelice.

The history of this fruit has very ancient roots: in the Apennines, in fact, since the year 1000 the chestnut groves and oak woods have become an important economic and food resource.

The fundamental push for the diffusion of the product even outside the borders of the Santerno Valley was given towards the middle of the 19th century by the construction of the Montanara, the road that connects these areas with the neighboring countries.

It differs from other marroni or chestnuts by its medium-large size, by the ease of peeling, by the sweet but crunchy flavor of its internal pulp and by its unmistakable aroma that is released during cooking.

Its consumption period is concentrated in the months of October and November.

  

Mantuan melon Pgi:

The production area of ​​Melone Mantovano Igp includes over 40 municipalities in the province of Modena, Ferrara and Bologna for Emilia Romagna, Cremona and Mantua for Lombardy.

The history of the melon has always been intertwined with these territories: since the times of the Gonzagas, the superior quality of the product grown here was praised; the merit of the widespread diffusion of this excellence must be given to the agricultural entrepreneurs of the area, who already from the mid-1900s created associations to protect and safeguard their fruit. The Igp brand arrives in 2013, after a long and difficult journey.

There are 2 main types of PGI Mantuan Melon: the Netted with Slice, which has a skin with vertical furrows and wrinkled to the touch with a fairly juicy and medium sweet pulp;

the Smooth, with a completely smooth skin and a very sweet and sugary pulp.

Very flexible in the kitchen, its classic pairing is with Parma Ham Dop but there are many recipes that enhance this excellence.

 

Romagna PGI Shallots:

The production area of ​​the Scalogno di Romagna Igp includes 16 municipalities located in the province of Ravenna, Forlì-Cesena and Bologna.

It belongs to the lily family and is a very ancient product: think that it is probably one of the first vegetables grown in Italy!

However, its cultivation presents a difficulty; in fact the plant has neither flower nor seed and for its reproduction it is necessary to plant bulbs previously collected. This proves to be an important limitation for its diffusion in large quantities.

It differs from Shallots grown elsewhere by its purplish red color, its penetrating aroma and its flavor more intense than onion but more delicate than garlic.

It received the Igp certification in 1997 and in 2018 the IGP Scalogno di Romagna Consortium was created to protect and promote this excellence.

 

Bologna PDO Potato:

Patata di Bologna PDO refers to the Primura variety and its production area is limited to the province of Bologna.

It has an elongated oval shape, with a smooth and regular skin, with a consistent pulp and an unmistakable flavor.

The cultivation of this product in the Bolognese area was introduced by Bignami, an agronomist who introduced the potato to local farmers. Over the years, it became a very important vegetable for the rural economy of the area.

It is distinguished from other types of potatoes for its quality, mainly due to the favorable soil and climatic conditions: soil very rich in potash, phosphorus and nitrogen and a rainy climate that facilitates its growth in the first period of life.

 

Saffron from the High Bolognese Valleys:

Saffron has always been nicknamed "red gold" and in ancient times it was linked to material and spiritual wealth. In Italy it was used above all in Roman times, but in Emilia Romagna the interest in this spice has rekindled only in recent years, thanks to the passion of small local producers.

The Saffron production area of ​​the High Bolognese Valleys is enclosed between the Municipalities of Monghidoro and Loiano in the High Bolognese Apennines and for this reason it can boast the title "Mountain Product".

 

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