Enrico & Matteo Agricultural company

Our product

BLACK CABBAGE

from November to February

Black cabbage (Brassica Oleracea var. Acephala) is a vegetable native to our country. The Romans already cultivated a species of cabbage very similar to black cabbage. Rich in nutritional elements, in particular Vitamin C, mineral salts, folic acid, and sulfur compounds. Widely used in the kitchen in the preparation of soups and stews, or crispy in the oven.

FENNEL

from May to June

Fennel (Foeniculum Vulgare), probably native to Asia Minor, quickly spread throughout the temperate areas of Europe. It was already known to the Egyptians, Greeks and Arabs. It is a vegetable with important digestive properties: rich in minerals and vitamins. Fennel can be eaten raw in salads simply seasoned with oil, salt and pepper or cooked in the oven. Also ideal for juices and centrifuges.

GENTLE SALAD

from October to April

Salad (Lactuca Sativa) originates in distant Siberian lands and was already consumed by the Latins and Romans. Rich in vitamins, it has a notable quantity of water and mineral salts which make it a refreshing and remineralising food. In particular, Gentilina is mainly consumed raw, mainly in salads or in dips seasoned with oil and lemon or oil and vinegar.

LETTUCE SALAD

from October to March

The Lettuce variety (Lactuca Sativa), sister of the Gentilina, in addition to very refreshing salads, is also excellent for filling sandwiches or to accompany cold cuts, fried foods and meat and fish dishes.

ROUND AUBERGINE

from June to October

Eggplant (Solanum Melongena), native to the warm areas of India and China, is a source of soluble fiber. It also provides antioxidants, B vitamins and potassium. Baked, stuffed or quickly prepared in a pan, aubergines are widely used in Italian cuisine. Base of many traditional recipes such as aubergine parmigiana or pasta alla Norma.

LONG AUBERGINES

from June to October

The long dark aubergine has a characteristic elongated shape. It can be preserved for longer after harvesting, thanks to the consistency of its pulp, it is a valuable product with excellent flavor and antioxidant properties. It can be used in a classic fry or in more particular recipes, such as aubergine rolls or stuffed with tasty fillings.

COURGETTE

from April to October

The courgette (Cucurbita Pepo) was cultivated as early as 1,200 BC. in Central America it arrived in Europe only after the discovery of America. Very rich in potassium, they also contain folic acid, vitamin E and vitamin C. In the kitchen they are used in many dishes both as a side dish for meat or fish, and as a condiment for pasta, or in soups and soups.

COURGETTE FLOWERS

from April to October

In addition to the delicious fruit, the courgette gives us a flower with which it is possible to cook many tasty recipes. Fried, stuffed, seasoned with pasta, they lend themselves to simple but tasty dishes. They contain a lot of water (over 90% of their weight). They contain vitamin A and iron.

ROMANESCO COURGETTE

from April to October

Another variety of courgette, whose name originates from its widespread cultivation in Lazio since 1800, has evident light-dark green ribs, crunchy skin and intense flavour. Characterized by its flower, which is large in size and long-lasting, it is also used in cooking fried with or without breading (in batter), stuffed and in numerous baked recipes.

BEEF HEART TOMATO

from May to September

The beef Heart tomato (Lycopersicon Lycopersicum) is so called because its shape and size resemble the heart of an ox. The fruit is large and fleshy, characteristics that make it an ideal ingredient for fresh summer salads, Caprese salads or even for juices and centrifuges.
BLACK CABBAGE

from November to February

Black cabbage (Brassica Oleracea var. Acephala) is a vegetable native to our country. The Romans already cultivated a species of cabbage very similar to black cabbage. Rich in nutritional elements, in particular Vitamin C, mineral salts, folic acid, and sulfur compounds. Widely used in the kitchen in the preparation of soups and stews, or crispy in the oven.

FENNEL

from May to June

Fennel (Foeniculum Vulgare), probably native to Asia Minor, quickly spread throughout the temperate areas of Europe. It was already known to the Egyptians, Greeks and Arabs. It is a vegetable with important digestive properties: rich in minerals and vitamins. Fennel can be eaten raw in salads simply seasoned with oil, salt and pepper or cooked in the oven. Also ideal for juices and centrifuges.

GENTLE SALAD

from October to April

Salad (Lactuca Sativa) originates in distant Siberian lands and was already consumed by the Latins and Romans. Rich in vitamins, it has a notable quantity of water and mineral salts which make it a refreshing and remineralising food. In particular, Gentilina is mainly consumed raw, mainly in salads or in dips seasoned with oil and lemon or oil and vinegar.

LETTUCE SALAD

from October to March

The Lettuce variety (Lactuca Sativa), sister of the Gentilina, in addition to very refreshing salads, is also excellent for filling sandwiches or to accompany cold cuts, fried foods and meat and fish dishes.

ROUND AUBERGINE

from June to October

Eggplant (Solanum Melongena), native to the warm areas of India and China, is a source of soluble fiber. It also provides antioxidants, B vitamins and potassium. Baked, stuffed or quickly prepared in a pan, aubergines are widely used in Italian cuisine. Base of many traditional recipes such as aubergine parmigiana or pasta alla Norma.

LONG AUBERGINES

from June to October

The long dark aubergine has a characteristic elongated shape. It can be preserved for longer after harvesting, thanks to the consistency of its pulp, it is a valuable product with excellent flavor and antioxidant properties. It can be used in a classic fry or in more particular recipes, such as aubergine rolls or stuffed with tasty fillings.

COURGETTE

from April to October

The courgette (Cucurbita Pepo) was cultivated as early as 1,200 BC. in Central America it arrived in Europe only after the discovery of America. Very rich in potassium, they also contain folic acid, vitamin E and vitamin C. In the kitchen they are used in many dishes both as a side dish for meat or fish, and as a condiment for pasta, or in soups and soups.

COURGETTE FLOWERS

from April to October

In addition to the delicious fruit, the courgette gives us a flower with which it is possible to cook many tasty recipes. Fried, stuffed, seasoned with pasta, they lend themselves to simple but tasty dishes. They contain a lot of water (over 90% of their weight). They contain vitamin A and iron.

ROMANESCO COURGETTE

from April to October

Another variety of courgette, whose name originates from its widespread cultivation in Lazio since 1800, has evident light-dark green ribs, crunchy skin and intense flavour. Characterized by its flower, which is large in size and long-lasting, it is also used in cooking fried with or without breading (in batter), stuffed and in numerous baked recipes.

BEEF HEART TOMATO

from May to September

The beef Heart tomato (Lycopersicon Lycopersicum) is so called because its shape and size resemble the heart of an ox. The fruit is large and fleshy, characteristics that make it an ideal ingredient for fresh summer salads, Caprese salads or even for juices and centrifuges.