The history of our sauce begins in field crops, where the best varieties of organic tuscan tomatoes are selected, in order to preserve thier freshness and the authentic flavour.
Breadcrumbs have always been an important ingredient in Italian cuisine for their extreme versatility that makes them a very nice completion for first and second courses. My Cooking Box has selected a type of breadcrumbs made just by flour, yeast and salt in order to bring the unique taste of simplicity in the recipe proposed.
A natural product, obtained by pressing olives and garlic, without adding flavourings. A delicate and fragrant quality condiment, thanks to the high-quality extra virgin olive oil used. An oil obtained only from Apulian olives, with the best organoleptic qualities thanks to the care dedicated to the olive trees and to the modern monitoring system of the parasitic attacks that allows to limit the use of pesticides.
Our basil oil grows from the accurate selection of raw materials and from the simple squeeze of the best olives and of the fresh basil, without the addition of aromas.
Carrot, celery and onion are organic ingredients that are necessary to recreate the traditional flavours of the broth, respecting its tradition.
Organic Chopped Vegetables
Our cannellini beans, which all come from organic italian farmings, are high quality products and ready to be used in several ways. They are good for rustic recipes, like soups or condiments, and this variety of vegetable has a pulp which has a delicate taste and perfume and a fine peel.
The cultivation of wheat is an art that requires a lot of patience and passion, because every variety needs precise timing and to be taken care, in order to grow healthy and strong. Our spaghetti is born from the mixture of three different grains, expertly grown in Italian soil and carefully processed by a family of pasta makers whose goal is simplicity. The resulting mixture is particular, a rich semolina with high organoleptic properties.
Our tomato sauce comes from the Sicilian inland, from fields with a great quantity of potassium, as the traditional agriculture suggests the non-use of herbicide and pesticide. The mature tomatoes are worked by the wise hands of the farmers, that consider the genuinity of their products as a must: for this reason, our sauce has an intense but, at the same time, fresh taste.
Fleshy and tasty fillets obtained by anchovies, which have been fished along the coasts of the Adriatic Sea. These are hand wrought and kept in organic extra virgin olive oil. They are exclusively produced with olives that come from certified crops; the organic oil helps to enhance the values and the tastes of an excellent quality raw material.
Anchovies in organic evo oil
The blue sea pours into huge basins, the wind turns the blades of the ancient windmills and the sun reflects the white color of salt mounds... We are in the Salt Pans of Trapani, where our sea salt is harvested respecting the traditional methods inherited by Phoenicians. Rich in minerals and low in sodium chloride, sea salt is the best mineral supplement thanks to its excellent organoleptic qualities.
Sea salt crystals
The Passolina is a particular variety of raisin widely used in the Sicilian cuisine, which enhance many dishes with its sweet and delicate flavour.
Our pine nuts are small seeds collected exclusively in Italy and carefully selected, to guarantee the best quality, taste and nutrients. The Pinus Pinea is an imposing tree characterised by its umbrella shaped canopy and forms part of the unique and picturesque Mediterranean landscape. From their pine cones, gathered in Italy, the pine nuts are extracted in their shells. It takes a long time to prepare the pine nuts, which have to be removed from the shell, washed, dried, and then only the finest are selected.
Aromatic plant typically from the Mediterranean area, oregano has been used since ancient times. It has indeed several medical qualities, despite being also a great ingredient to provide flavour to many dishes. Our oregano raises and grows on the beautiful island of Pantelleria, where thanks to the substances present in the vulcanic ground, it takes a unique and charachteristic perfume.
“Pici” is a simple shape of pasta, whose name derives probably from the way they were produced: the term “appicciare” refers to the way the hands pull the dough, stretching it until it makes a shape of pasta similar to spaghetti one. The history of pici is long; we have selected those produced by an artisanal pasta factory that has been passing this art from father to son with passion since 1860.
Already known as a high quality ingredient in ancient times, the truffle has been originated from a thunder thrown by Jupiter next to a tree, according to the legend. It spontaneously raises and grows next to the roots of oak trees and holm oaks. It is a product with an extraordinary taste, that grows only in particular enviromental and atmospherical conditions, reason why it is considered quite seldom to find. Our tasty sauce derives from the combination of the truffle and the anchovies, and is able to enhance the flavour of pici pasta with the breadcrumbs.
Truffle and anchovies sauce
In the heart of Apulia, among the churches, monuments, ancient stone houses and castles, you can find a land carpeted with rich age-old olive groves. This is how we discovered our oil… In an olive oil mill in 1926, full of history and tradition. The olives are hand-picked and selected, washed and pressed with stone mills to preserve their flavour and fragrance. An oil with certifications and awards, including GAMBERO ROSSO 3 leaves award.
Extra virgin olive oil
The busiate pasta from Trapani was born from a poor tradition. Their shape is due to the knitting needle (buso) around which a little strip of pasta is turned in order to take its distinctive twisted shape. We have chosen the biological busiate pasta, of Tumminia durum wheat. An ancient durum wheat already known during the greek times and cultivated in the Sicilian inland. The wheat is worked with stone mills, in order to obtain a whole-wheat flour with high protein value and a low gluten index. The high presence of lignin helps to maintain a safe heart and to strengthen the immune system.
Cherry tomato is nice, rounded, charachterised by an intense flavour and a brilliant red colour. This is due to a compound called lycopene, an antioxidant. Moreover it is refreshing and it helps your body to work out properly, as there is a large variety of carotenes, vitamin C and minerals. Our sauce is prepared using real sicilian cherry tomatoes and few other high quality ingredients in order to preserve its delicacy. It’s naturally processed and its low acidity level makes it irresistible to adults and children.
Cherry tomato sauce
Olives are one of the most ancient product of the land, cultivated around all the Mediterranean region. The desiccation of the olives used to be done in the past through the disposal of mature olives in wicker baskets with layers, which alternated salt and olive branches, covered and pressed with stones and bricks. Then they were let there for several weeks, so that the vegetable water could drain. Black olives, thanks to the low presence of carbohydrates, are more digestible than the green one. In addition, they have tonic and energetic qualities, because of the minerals inside them.
Pantelleria, the black pearl of the Mediterranean, is a vulcanic island with a charming beauty. Thanks to its ground, the warm weather, the sea humidity and to the winds, a precious fruit grows: Pantelleria’s caper. An amazing aroma and such an intensity make this product unique, immediately recognizable to its estimators. The sea salt helps to preserve perfectly the fragrance and the structure. The capers are flowers, so as the more little they are, the more young and far far from flowering are, therefore they are rare and with high quality. Our capers have the smallest caliber and are called also “lilliput”.
Capers in sea salt
The freshness is at the base of our sauce: with the pork jowl, tomato, extra virgin olive oil.
Tomato sauce with Guanciale
The spectacle of majesty and grandeur takes us to Paestum, in the province of Salerno, where we can admire one of the greatest testimonies of Magna Grecia. The memory of Poseidonia (the ancient name for Paestum) when it was one of the richest and most thriving colonies in southern Italy. Five kilometres from the excavations and the temples unearthed there we find the land where our yellow tomato is cultivated. The art of preserving the fruits of the land is passed down from generation to generation. Seeking out the finest quality, the yellow tomatoes are prepared with small amount of salt and aromatic basil to produce a delicately flavoured tomato sauce.
Yellow tomatoes sauce
The production of pasta in Gragnano dates back to the late 16th century. Gragnano rose to fame in 1845, when the King of Naples, Ferdinando II di Borbone, during a lunch granted the producers of Gragnano the privilege of supplying the court with all their types of long pasta. We chose one of the best productions, a historic business of the “Gragnano Città della Pasta” consortium, which prepared the finest ingredients with tradition, quality and rigour. The “mezzi paccheri rigati” are formed from mixture of durum wheat flour and water, then sent through the bronze pasta shaper and left to dry slowly. Every process is in strict adherence with the I.G.P. disciplines.
Mezzi paccheri rigati
Tuna fishing has a thousand-year tradition, made of rituals and habits, among the lives of the fishermen. In ancient times, tuna was one of the greatest economic and natural resources of the populations who used to live by the Mediterranean coasts. At that time, tuna were brought in “tonnara”, where they were hung, cut, eviscerated, deprived of the eggs, boiled and put in brine or immersed in olive oil. We have chosen the finest part of the bluefin tuna, the “ventresca”, obtained from the muscular bundles that surround the abdominal cavity. Highly appreciated for its soft consistency and its intense and tasty flavor.
Trofie is the most refined artisanal Ligurian type of pasta. They are small elongated and twisted gnocchi, pointed at the end and enlarged in the middle. They are carefully prepared with durum wheat flour, boiled for around 20 minutes so that they absorb just the right amount of water. Their history seems to date back to the time of the Crusades. The cooks aboard the ships would knead flour and water, and the pieces of pasta that formed between their doughy hands were put aside.
The Ligurian basil is grown on small family-owned fields and great care is taken when sowing the seeds, transferring and picking. The fields are in the province of La Spezia, and only the best leaves are selected. Our pesto is made with the experience and artisanal attention to detail of one of the best producers in Liguria, following the traditional recipe and using ingredients exclusively produced in Italy.
Since 1492, when Columbus brought it with him from America, the corn has been really succesfull! We choose the best corn along with our agronomists, that follow the product from the seeding to the harvest, and then until the milling stone. Stone milling is an old method from the peasants that allows to obtain enriched meals with bran, fibers and seed, precious elements that are useful for a correct and safe feed.
Our oil with parsley raises from the accurate selection of raw material and the simple squeeze of the best olives and the parsley natural extracts.
The porcino mushroom is a refined variety of mushroom, which grows in the fresh and humid weather of the valley and mountain woods. When dried, they still keep their unmistakeable aroma and flavour.
In the past, the red corn thrived in the fields like many other varieties of the same plant, constituting the staple foodstuff for many people. However, by the advent of the Modern Era, these types of corn have been gradually replaced by other hybrid species, clearly superior in terms of productivity and therefore able to offer to the producer the promise of an higher profit. Yet, in recent years a change can be noticed: even though the red corn is less competitive on a quantitative level, it is so on a qualitative one, because it guarantee a flavour and a texture that is totally different from the varieties of corn that nowadays we’re used to. Today this old type of corn is cultivated, harvested and dried out with careful attention, then it’s processed rigorously by stone milling, according to the tradition. This allow us to obtain a corn flour rich in bran and fibers, characterized by a particular reddish colour like the corncobs used to produce it.
Red corn flour
Documents related to the commerce of Taleggio cheese date back to the XIII century, although it is thought that this delicacy was prepared even in the previous centuries. Initially praised in the 1441 by duke Francesco Sforza and Bianca Maria Visconti at their wedding banquet and then by Casanova during his journeys in the area of Lodi, the Taleggio is a noble cheese whose name comes from the valley where it was first created, the Val Taleggio. Rich in proteins and mineral salts, the Taleggio is produced only with cow’s milk, whose process of aging (which aims to recreate the climate of the caves where it was once produced) increases its digestibility. Thanks to the unmistakeable flavour and typicality, nowadays it has been awarded with the “Protected Denomination of Origin” (D.O.P.). Used in many dishes, if melted, the Taleggio cheese becomes a delicate cream.
Taleggio Cheese fondue
Already known as a high quality ingredient in ancient times, the truffle has been originated from a thunder thrown by Jupiter next to a tree, according to the legend. It spontaneously raises and grows next to the roots of oak trees and holm oaks. It is a product with an extraordinary taste, that grows only in particular enviromental and atmospherical conditions, reason why it is considered quite seldom to find. Harvested by the wise hands of the producers, our truffles are subsequently combined with butter, in order to produce a special product, that is able to satisfy even the most refined palates.
Butter with truffle
Created with italian seeds, cultivated in Emilia-Romagna fields, our mix represents a natural source of fibres and, thanks to particular production techniques, gives the right contribution of vitamins and minerals, containing less salt. In addition, the natural yeast used and the reduced presence of gluten in the dough make a high digeribility pizza with a short rising.
The caponata raises as “poor” version of a dish based on fish (famous with the name of “capone”) from the sicilian aristocracy. In the popular cuisine, the fine flesh of the fish was replaced by vegetables, but served with the same bittersweet sauce of the original dish. The recipe of our caponata, with its seven hand-cut vegetables and cooked separately, resumes the tastes of the tradition.
Already known as a high quality ingredient in ancient times, the truffle has been originated from a thunder thrown by Jupiter next to a tree, according to the legend. It spontaneously raises and grows next to the roots of oak trees and holm oaks. It is a product with an extraordinary taste, that grows only in particular enviromental and atmospherical conditions, reason why it is considered quite seldom to find. The perfect pizza dressing is done with the combination with the tomato sauce.
Tomato and Truffle sauce
Cultivated in the fields of the best farms and sun-dried with a traditional method but sensitive to the needs of the market. Great importance is given to the internal high temperature of the washing process of the dry product, which allows not only to sanitize it naturally but also to limit the salt content, maintaining the antioxidant and vitamin qualities of the cherry tomato.
Dried Cherry Tomato
Avola’s almonds are the product that combine the natural process of the plant, which is located in the Mediterranean area, and the most modern techniques of farming and production. The almond, rich of beneficial qualities, is recognised as typical Sicilian product, and is amongst the Italian Tradition Agronomic Product (P.A.T).
Our fileja pasta (a type of long pasta) is inspired by the tradition of homemade pasta created with ingredients that have been scrupulously selected for their quality and origin. We find ourselves in Crotone, where our pasta-factory combines innovation and tradition with a particular focus on environmental sustainability.
The tomato is a symbol of Italy's gastronomic culture and is used in Calabrian cuisine in different ways thanks to its versatility. When combined with red onion, sought-after for its crunchy white flesh, it creates an intense and full-bodied sauce that perfectly captures the uniqueness of Calabrian cuisine.
Red Onion Sauce
A typical Calabrian product that is known all over the world, the ’Nduja originates from Spilinga. Carefully selected pork meat is minced with chilli from Monte Poro. This mixture is then stuffed, smoked and seasoned, creating a dense and flavoursome cream that adds a bold touch of character to any meal.
Produced in fertile Italian paddy fields, carnaroli rice in particular differs from other types of rice due to its firm consistency, which makes it suitable for risotto. It is often called the “king of the rice” and the artisan stone method used during husking ensures its nutrients are preserved, giving more taste and keeping it firm when cooked.
The Grana Padano recipe has ancient origins: it is said that the very first ancestor of this noble hard cheese was created by the Cistercian monks at Chiaravalle Abbey in Milan, who, back in 1135, were seeking a way to conserve milk for longer. A source of calcium and minerals, Grana Padano is one of the most famous Italian cheeses in the world.
Crema al Grana Padano
Our Pinot Grigio IGT with a straw yellow colour with the aroma of acacia flowers and white fruit succeeds in giving a note of flavor during the cooking of the rice.
Pinot Grigio IGT
Saffron originated from Asia Minor, where it was mainly used to paint fabrics. The Arabs then introduced it to Spain, where the precious spice became very popular. The saffron trade began to spread across Europe, arriving in Italy in 1300.