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For years, the Itrana del Lazio olive has been better known under the name "Oliva di Gaeta", because for centuries the port of this city was the main place of export from which this phenomenal product then reached tables all over the world.
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For years, the Itrana del Lazio olive has been better known under the name "Oliva di Gaeta", because for centuries the port of this city was the main place of export from which this phenomenal product then reached tables all over the world. Most of the production is still produced in the area surrounding Itri - in the Pontine plain - where the slight hill enjoys the sea breeze a few kilometers away. These exquisite little olives are characterized by their unusual pink colour, their soft texture and their particularly intense, thick and persistent flavour. To maintain this unmistakable taste, pleasantly tending towards bitterish, they are kept in brine following their late harvest (in late winter). Delicious eaten alone, they are excellent for enriching any sauce, but in particular for an authentic sauce "alla puttanesca". But their use is manifold, from salads to the preparation of fish and meat. In particular we want to point out the recipes of cod with cherry tomatoes and capers or with potatoes, both seasoned with our black Gaeta olives. But they provide a flavor component that goes great with the tuna and fresh vegetables.
For our Paesanella pitted olives we choose only the best olives: the “Schiacciatelle di Sicilia” from Nocellara del Belice. They are selected for colour, size and quality, before being aged for two years in brine.
The Nocellara del Belice olives are the flagship of Miccio's production, and the company is the market leader in this special fruit.
Olives are one of the oldest foods on earth cultivated throughout the Mediterranean region, it is estimated, for about 7000 years. Since then the types of recipes and uses of olives have multiplied, one of these is the drying of the olives, which in the past took place through the arrangement of the ripe olives in wicker baskets,
Leccino Olives are among the most cultivated olives in Italy, given their delicate flavour. Their origin is supposed to be Tuscany, and there is reference to it since the Middle Ages, but now it is commonly cultivated in most of Italy, and has even been exported to the rest of the world (from California, to Australia and Chile )
Nutritious and energetic, lupins were used by our ancestors in nutrition due to their high satiating power and their numerous benefits. Discover the properties of lupins, advice for use and contraindications.
The Nocellara del Belice olives are of the highest quality, and can be considered among the most sought after olives in the world. The climatic characteristics of the Sicilian territory make them excellent table olives, fleshy and with a light, aromatic and unforgettable taste.
They are the Greek Chalkidiki green olives, processed according to the Castel Vetrano method in Sicily.
