Tomato Sauce
An important part of the mediteranean diet and indiscutable star of italian cooking. our sauce is made from tomatoes grown by biological agriculture methods and cultivated using the most traditional ways.

Green Tomatoes in Olive Oil
The advantage of this technique is that you can taste the delicacies of the orchard, out of season, by just adding olive oil, ssalt vinegar, garlic, origano and parsley. excellent side dish to meat or fish, especially if boiled.
Should be kept in a dark, cool place.

Hot Pepper Paté
Great on toast, home made bread, in sauce or with meat or fish dishes.
Known for its nutritional values, medicinal values and not least as an aphrodisiac.
Should preferably be conserved in the fridge, or a cool dark place.

First Press Extra Virgin Olive Oil
Extra virgin olive oil obtained by biological methods.
The harvest is done by hand, limiting mechanical intervention. a traditional cold pressing follows, within no more than 24 hours from the harvest.
Should be kept in a cool place, preferably within its dark glass bottle.

Olives in Brine
Our olives, called "livantosse" in the abruzzo dialect, are prepared exclusively with water, salt and natural herbs, without colours or preservatives.
Should preferably be kept in a cool dark place.

Eggplant in Extra Virgin Olive Oil
The eggplant, once washed and sliced, are salted and dried with a traditional natural-fibre cloth, usually made of linen.
They are then sealed in jars with olive oil, parsley and garlic.
Should be kept in a dark cool place.

Vegetables in Extra Virgin Olive Oil
These vegetables take their name from what is 'in season' in the orchard.
The quality is due to the freshness of the selected vegetables, small and perfect. the strong taste of the vinegar is softened by the olive oil.

Montepulciano Grape Jam
A typical abruzzese jam made from the grapes of the montepulciano vine.
Preparation is done in many traditional phases, from hand picking and seeding to warm jar packaging.

Pecorino Cheese from Atri
The warm Atri climate and the attention to nature, make the perfect conditions to make this well-known sheeps milk cheese.

Soft Grain Flour
With it dusty consistency, it is the most used flour for bakers and cake makers. produced by grinding the entire grain and adding nothing, it retains many of its nutritative qualities.
Therefore it should only be consumed having been biologically harvested.
Excellent for home made pasta.

Integral Barley Flour
Considered special amogst flours for its composition. in fact, it is produced by grinding the entire grain, making it imperative to use biologically harvested produce, free from chemicals.
Excellent for home made biscuits, cakes and many other traditional pastries.
Mainly used to make dietetic dishes because of its greater nutritional value and digestiveness.

Integral Spelt Flour
Spelt flour is used for its purity, because of its richness in gluten, making it very rich.
Its very important that this flour only be made using biological methods, completely free of chemicals.
Excellent for the exquisite farro bread, tasty cakes, home made pasta ad lots more.