GARDEN FRUTTA – Page 3 – Garden Frutta

Oregano

In the dry form, the influence of oregano on recipes is stronger, but in many dishes the slightly milder taste of fresh grass is preferable.
The sturdy twigs are green-purple. Green, pointed leaves sprout. It is important to add fresh oregano at the end of cooking.

AVAILABILITY: Year-round.
STORAGE: Recommended between 2 and 8° C.

Sage

GARDEN FRUTTA, HERBS

Sage is an aromatic and officinal plant widespread in temperate regions.
It is well known for its warm and penetrating aroma, therefore used in the kitchen as a seasoning, adapting to many dishes of Italian cuisine.
In Italian cuisine, sage can appear from appetizers to desserts. Despite its variety of uses, this plant is mainly used to flavour meat.
One of the main characteristics of this aromatic herb is its great digestive power; for this reason, it is often used in herbal teas or decoctions at the end of a meal.

Rosemary

GARDEN FRUTTA, HERBS

The aroma of rosemary is very distinctive and recognizable.
The taste is intense and reminiscent of Mediterranean cuisines, but use it sparingly: it will easily prevail over your recipe.
The twigs grow on a hardy shrub, with needle-like leaves in two colours: dark green on top, white below.

AVAILABILITY: Year-round.
STORAGE: Recommended between 2 and 4° C.

Parsley

GARDEN FRUTTA, HERBS

Fresh, slightly spicy, and above all healthy.
What many people don't know is that this fresh herb is rich in vitamins and minerals, such as vitamin K, which helps the body absorb calcium.
This bright green grass comes in several varieties. Flat-leaf parsley and curly parsley are directly related.

AVAILABILITY: Year-round.
STORAGE: Recommended between 2 and 4° C.

Basil

GARDEN FRUTTA, HERBS

An unmistakable scent: basil is the king of aromatic herbs.
Good anti-inflammatory and antibacterial, it is also rich in beta-carotene.
It has been used in Italy for centuries, and today it is famous all around the world thanks to the amazing Genoese pesto.
An original way to consume basil is to fry it in batter and serve it as a side dish: a delicious alternative to French fries!

AVAILABILITY: Year-round.
STORAGE: Recommended between 8 and 12° C.

Pleurotus Eryngii (Cardoncello)

GARDEN FRUTTA, MUSHROOMS

Cardoncello is one of the finest mushrooms among those belonging to the Italian tradition.
The consistency is firm and the mushroom is very fleshy, the smell is pleasant, sometimes aromatic, and the flavour is, on the other hand, sweet but at the same full.
Cardoncello also stands out for its nutritional characteristics. It is characterized by a protein intake. It contains many essential amino acids that are good for the body and support the function of many organs. The same goes for vitamins, which are quite abundant.
It is excellent baked in the oven, perhaps together with potatoes, lamb, and sausage. If cleaned well, it can even be eaten raw in salads.

Amanita Caesarea (Ovulo)

GARDEN FRUTTA, MUSHROOMS

Amanita Caesarea, more commonly called Ovulo or King's mushrooms, are among the best mushrooms on the planet and have a delicate and extraordinary flavour.
They are inviting and tasty in lots of recipes. They can be used fresh in salads, cut into strips, and served with rocket, parmesan, and extra virgin olive oil.
If you prefer them cooked, you can prepare excellent pappardelle or cook them in the oven or you can sauté them in a pan with polenta and pecorino cheese.

Morchella (Spugnola)

GARDEN FRUTTA, MUSHROOMS

Morel mushrooms are beautiful mushrooms good to bring to the table following the correct cooking to enjoy them to the fullest.
They are known for their flavour and texture. Even people who are not fans of mushrooms can discover the pleasure of tasting them.
Morels have a unique flavour, almost like meat, with a consistency similar to tender meat, with a natural sweetish taste between hazelnut and herbaceous hints.

Craterellus Cornucopioides (Trombetta da Morto)

GARDEN FRUTTA, MUSHROOMS

“Trombette dei morti” are particularly sought-after mushrooms.
The appearance is not that great. The common name does not encourage consumption and yet it is a mushroom that should not be underestimated because, in many parts of Italy, it is known as the "truffle of the poor".
They have an aromatic taste similar to that of the Scorzone truffle, which goes well with other more delicate ingredients. They can be boiled or cooked in a pan with garlic and extra virgin olive oil to prepare excellent sauces.
In any case, these mushrooms give their best once dried and used in powder or pieces to season first courses.

Oregano

Oregano

Sage

Sage

Rosemary

Rosemary

Parsley

Parsley

Basil

Basil

Pleurotus Eryngii (Cardoncello)

Pleurotus Eryngii (Cardoncello)

Amanita Caesarea (Ovulo)

Amanita Caesarea (Ovulo)

Morchella (Spugnola)

Morchella (Spugnola)

Craterellus Cornucopioides (Trombetta da Morto)

Craterellus Cornucopioides (Trombetta da Morto)

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