Delicatessen

monocultivar obtained from Peranzana olives, one of the most representative cultivars of the entire Italian territory. Originally from the upper Daunia, the first plants date back to 1200 by the Angevins, then reigning over the territory. The resulting oil is a very delicate medium fruity, with herbaceous and fresh almond notes and bitter and spicy balanced.

One of the main characteristics of long narrow pasta is its ability to adapt perfectly to any type of accompaniment. Sauces with meat, fish, vegetables, cheese and various vegetables are always able to enhance the taste and offer interesting aromas and flavours.

Porcini mushrooms harvested in the countryside of Molise and dried in a traditional way.

Suggestions for use: ideal in risotto type dishes or with tagliatelle.

Caserecce made with stone-ground Saragolla durum wheat semolina, bronze-drawn and dried slowly at low temperature to preserve their nutritional qualities and hold. Caserecce are formed from two twisted strands of pasta. This shape allows the pasta to perfectly retain the flavours of the sauces and keep its 'al dente' texture. The semi-spiral shape of caserecce makes it possible to embrace both refined and simple sauces.

The red cabbage in olive oil embellished by the delicate fragrance of oregano and the strong taste of black olives is a very tasty product ideal for preparing bruschetta, to fill gourmet sandwiches and to accompany platters of cold cuts and cheeses.

The gnocchetti, made with stone-ground Saragolla durum wheat semolina, are bronze-drawn and dried slowly at low temperature to preserve their nutritional qualities and hold. The gnocchetti are a small format that can be easily combined with fish, tomato or vegetable sauces.

Paccheri are a classic pasta format used in Neapolitan cuisine, usually accompanied by rich and tasty sauces. They can be seasoned with fish, meat, vegetable sauces or even stuffed and baked.

Green olive cream is made from olives of the Nocellara variety grown in Molise with the addition of almonds and chilli pepper. This cream is excellent for preparing bruschetta and toast as an aperitif and is ideal for dressing pasta.

140 gr

These pecans are produced in southern Italy! They are rich in oleic acids, which are useful in the treatment of coronary heart disease. They also help to lower the level of "bad" cholesterol in the blood and maintain a healthy prostate.

They will be available again after the new harvest (November 2024)

500 g / 1 kg

Green olive pâté is made from olives of the Nocellara variety grown in Molise. It is suitable for preparing bruschettas and toasts for aperitifs and appetite-breakers.

140 g

Ready-to-use sauce prepared with fresh tomatoes and olives. No preservatives, no colouring and no additives.

Suggested use: ideal as a pasta seasoning or simmered with red meat.

Pumpkin in olive oil has a sweet and at the same time strong flavor thanks to the presence of black olives. Crunchy texture. Ideal for preparing bruschetta or to accompany meat dishes.

Almonds are rich in vitamins and minerals, especially magnesium, iron and calcium. They are also rich in fibre. Thanks to the high percentage of "good" fats, almonds are one of the most important anti-cholesterol foods because they lower the cholesterol level in the blood, contributing to the health of the arteries and the heart.

1 kg

Gnocchetti" are the most widespread pasta format in Sardinia and one of the oldest (called "malloreddus"). They look like small striped shells about two centimetres long that can be seasoned with all kinds of sauces: from tomato sauce to white sauce, there are no limits to the imagination.

This organic basil pesto is made exclusively with basil leaves and extra virgin olive oil. Without garlic. It is a 100% vegetable product. The cheese and pine nuts are replaced by brewer's yeast flakes that guarantee the same taste and flavour as traditional pesto.

Organic durum wheat flour is used for the preparation of high-quality bread, pizza and pasta.

Store in a cool, dry place.

The "Tonda di Giffoni" hazelnut is a very popular Italian variety. Once shelled, you will discover the particularity of this variety, i.e. a perfectly rounded hazelnut. The flesh is white and firm with a very pleasant taste. The inner skin is thin and easy to remove.

Waiting for the new harvest

The oil produced from the Gentile di Larino cultivar, Oleificio Mottillo's excellence, is recognised as one of the best in central southern Italy for its natural high presence of biophenols and oleic acid (over 74-75%). This oil is characterized by the scents of artichoke leaf and chicory that make it delicious to connoisseurs, respecting the original quality of the fruit from which it is extracted: the medium green fruitiness with hints of artichoke and the balance between bitter and spicy, is what makes it unique and recognizable as typical of the Frentane countryside.

Harvest 2023

The "penne lisce" are bronze-stretched and dried at low temperatures to preserve their nutritional qualities and ensure that the dough retains its natural porosity which absorbs the seasoning. The artisanal "penne lisce" thus break the stereotype that "smooth penne is slippery and does not retain the sauce".

Pitted green olives of the Nocellara variety grown in Molise are excellent as appetisers and ideal for enriching salads.

120 g (drained weight)