Your cart
There are no more items in your cart
Capers and cucunci both come from the caper plant, but they are two different parts of it: capers are the flower buds, while cucunci are the fruits that form afterward. Their unique taste and versatility make them staples in Italian, especially Sicilian, cuisine.
read more
The 'nduja of Spilinga is a spicy spread that represents the Calabrian tradition
read more
The most popular desserts of the Apulian tradition such as cartellate, strufulicchi and mostaccioli.
read more
Let’s find out how to recognize high-quality extra virgin olive oil and how best to use it.
read more
Ready sauces: discover the proposals of Foodelita and which to choose for fast and tasty dishes
read more
The panettone is undoubtedly the Christmas dessert par excellence in Italy; let’s discover together its history and the most recent variations.
read more
Bergamot is a valuable citrus, grown exclusively in an area of Calabria, where it has the Protected Designation of Origin (PDO).
read more
Extra virgin olive oil is a fundamental ingredient of Italian cuisine, but you have to know how to recognize a true Italian oil of the highest quality.
read more
The green pistachio of Bronte DOP is a typical product of the Sicilian territory with an unmistakable aroma that enriches pastry preparations and savory recipes.
read more
The chocolate of Modica is a Sicilian culinary delicacy of ancient origins and is obtained a particular "cold" processing method, which does not include the conching phase. The result is a unique crumbly and grainy texture.
read more
