Canned Food
Canned food is part of Italian gastronomic culture. The history of canning is an ancient one, born out of the need to preserve supplies for the winter. Summer vegetables were preserved in brine to cope with colder weather.
Cauliflowers, carrots, green beans, peppers, asparagus, cherry tomatoes, onions and aubergines. The list of vegetables that can be preserved in oil is almost endless, not to mention the various types of fish, typical of the Italian culinary tradition, especially anchovies and tuna. All processed and canned using ancient methods and old recipes, according to local regional traditions.
Products
There are good and bad canned foods, and then there are great canned foods. The difference lies in the raw materials. Our task is precisely to provide the customer with a varied selection of excellent canned food, favouring sourcing from small farms in Southern Italy that process only seasonal vegetables and strictly local raw materials.
