Delicacies

The color ranges from almost colorless to light straw yellow. Smell slightly floral notes, may recall the scent of black locust flowers, with hints of new wax. The very delicate flavor, typically vanilla, candy, sugary syrup.

Extra Organic Jam of Montepulciano Grapes - Torre Raone

Undoubtedly the specialty of our company since its origins. The "Pera d' Abruzzo" tomato is a variety certified with the SAAB-CRA label, i.e. Sapore Antico Abruzzo. This type of tomato is known for its sweet and velvety taste. Furthermore, it consists of much more pulp than seeds compared to other varieties. What distinguishes the Pera d'Abruzzo La Giara tomato puree is the fact that the raw material is treated from the seed to the final transformation, just like the other products of the same company. The supply chain is rigorously closed and controlled, to ensure the highest quality and above all the freshness of the product.

It is a pleasant dressing for salads and an interesting supplement, naturally in moderate doses. In fact, it contains polyphenols, substances with antioxidant and anticancer properties. Thanks to its antiseptic properties, wine vinegar is then useful as a preservative. The addition of herbs makes it a condiment with a different flavor or a medicinal preparation to be used for therapeutic purposes (then it takes the name of medicated vinegar).

Maturation of Balsamic Vinegar, produced with Lambrusco and Ancelotta grapes from organic cultivation, aged in oak barrels, with a strong and sweet and sour taste, to be enjoyed on main courses (raw and cooked meat, fish dishes, first courses, fresh and grilled vegetables , fresh fruit and ice cream).

White condiment produced with Trebbiano grape must and vinegar, aged in oak barrels with a balanced and round structure.

Always present on Italian tables, hot pepper, dipped in extra virgin olive oil, is put on pasta or, for the more passionate, also on other dishes. The extra virgin olive oil absorbs all the spiciness and becomes one with this much loved product. All hand cut.

Wine vinegar is one of the most used condiments in Italian cuisine. Rich in mineral salts and antioxidants, it is ideal with salads, raw and cooked vegetables, cheeses, fresh fruit and boiled meats.

Balsamic vinegar of Modena PGI represents one of the recognized Italian food and wine excellences. Its delicate aroma and balanced acidity make it a perfect condiment for salads, raw and cooked vegetables, cheeses, fresh fruit and boiled meats.

Mountain apples (Molise). Pressed together with lemons, pressed slowly. Ferment. Decant. Bottled with residual sugar to start the second fermentation. Disgorged and filled with the same juice.

Apples from the Abruzzo hills. Press and press slowly. Fermented with wild cherries (Keep in the fridge). Decant. Addition of fresh apple juice during bottling to start the second fermentation.

Vinegar has very ancient origins and it seems to have been produced for about 2500 years. Being a natural and economic product, white vinegar, which among other things does not color, as well as being suitable for the most varied uses in the kitchen and is an excellent dressing for vegetables and low-calorie salads.

Wine vinegar is usually made by combining different grapes. We have chosen to use a single vine typical of Abruzzo to obtain a more intense aroma. The "Pecorino" White Wine Vinegar has a fresh scent and a full-bodied appearance. The persistent taste makes it excellent for many dishes based on fish and vegetables.

it is very fragrant: it goes well with fresh ricotta but also with strong and structured flavours.