This line is a tribute to the grandfather Beppe who in 1955 put in the hands of his son 1000 lire, the savings of a life of hard work, thus entrusting him with the future of the whole family. It is from this seed of trust that a few years later this company was born, one of the many Italian stories of immigration and redemption.
At the beginning it was a small family business that used the experience of housewives to prepare preserves in oil according to family recipes, which the owner’s father then delivered with his Apetta to many “pizzicagnoli” in Florence and the surroundings. Over time the company has grown and many new specialities have been born that continue to be produced with the same care as over 50 years ago.
Pesto alla Genovese: Versatile and delicious. Add it to pasta, spread it on crackers, in a panino, or create an outstanding tasting bruschetta. This flavour-packed pesto will leave you wanting more.
Peperoncini Piccanti: The Trinidad Moruga Scorpion chili pepper is considered one of the hottest chili peppers in the world. With a degree of hotness between 1,200,000-2,000,231 SU (Scoville units, the scale that measures the hotness of chili peppers) it is about 5 volts hotter than the famous Habanero (325,000 SU) and 100 volts hotter than a Calabrese pepper (15,000 SU). It has a distinctive taste that makes it highly valued in cooking; those brave enough to have tasted it pure describe an initial pleasant sweet, fruity taste that soon after gives way to an increasingly unbearable burn.
Sugo al Basilico: This tomato and basil sauce is obtained directly from the fresh, healthy and ripe tomato, having the characteristic colour, aroma and taste of the fruit from which it comes. By pressing, separating the skins and seeds and partial elimination of water, come a great tasting passata ready to add to any recipe.
Sugo Mediterraneo: this ready sauce is based on tomato pulp with the addition of peppers, aubergines, onions and carrots. It has the characteristic colour, smell and taste of the Mediterranean tradition.