Fruit and vegetables
Bronte pistachios are an essential ingredient in many Sicilian desserts. The pistachios are used whole or as a paste to make torroni, cassate and gelato.
Radicchio is a member of the composite family, and is a type of subspecies of chicory.
The area of production is located in the Campania region and more specifically in communes in the provinces of Naples, Salerno and Avellino
Tomatoes should be eaten raw in salads, or used in pastas, pizzas or vegetable soups
Around 150,000 quintals of cherries of 150 different varieties are produced in Italy each year.
The lentil (lenticchia) is an annual plant in the Ervum Lens Leguminose family.
The caper plant is part of the Capparis Spinosa L. family and is a flowering shrub typically found throughout the Mediterranean.
The Patata Quarantina bianca genovese (white potato of Genoa) is the most well known of the traditional potatoes grown in the Apennine Mountains in Liguria.
The “cipolla dorata” (or golden onion) was brought to Parma by a seed salesman from Pavia in 1896.