Named after its town of origin, pomodoro di Pachino refers to various varieties of fresh tomatoes grown within the Sicilian province of Syracuse. The sweet flavored Pachino tomatoes are characterized by a particularly succulent flesh and prized for their long shelf life.

They are best enjoyed fresh, and typically used as an ingredient for mixed salads, cold pasta dishes or for pizza toppings. Also, according to old Sicilian culinary traditions, Pachino tomatoes are often sun-dried and preserved in olive oil in which way they can be used for making pâtés and tapenades, various flans and a seemingly limitless number of pasta dishes.

Named after the Calabrian town of Tropea settled along the Tyrrhenian coast in the province of Vibo Valentia, Cipolla Rossa di Tropea Calabria refers to the red onions of the following cultivars: Tondo Piatta (early ripening), Mezza Campana (mid-season) and Allungata (late ripening).

They are further categorized into three types: Cipollotto (scallion), Cipolla da Consumo Fresco (fresh onion) and Cipolla da Serbo (preserved onion). Fully ripe Tropea onions are either round or slightly elongated, succulent and particularly sweet. 

Prized by many chefs as the best of its kind, Pomodoro S. Marzano dell’Agro Sarnese-Nocerino is a variety of plum tomato grown along the banks of Sarno River in the fertile volcanic plains south of Mount Vesuvius, namely within the provinces of Naples, Salerno and Avellino.

Locally known as 'the king of tomatoes', San Marzano peels quite easily and is characterized by an almost seedless flesh, bright red color and a delicate, bittersweet flavor. Even though San Marzano tomatoes are commonly used in a wide variety of Italian dishes, they have been designated as the only tomato variety that can be used for Vera Pizza Napoletana, the genuine Neapolitan pizza.

Grown and produced in the province of Naples, namely within the Vesuvio National Park, Pomodorino del Piennolo del Vesuvio refers to cherry tomatoes which are marketed al piennolo, braided in bunches and sun-dried. As the tomatoes slowly dry out, their sweet flavor and aroma become more intense and concentrated.

Thanks to this old Vesuvian method of preserving, these fragrant cherry tomatoes can be enjoyed year round. Piennolo tomatoes are amazingly versatile and typically used as pizza topping or for preparing a wide variety of traditional Neapolitan pasta dishes like Scialatielli con salsiccia and Tagliatelle alle vongole or even desserts such as Millefoglie del Vesuvio.

Costoluto fiorentino is a tomato variety originating from Florence. This heirloom has a distinct flattened and heavily ribbed shape. When mature, the color of the tomato is a brilliant deep red. These tomatoes have a meaty and juicy texture that is high in sugar and acid, making them one of the best varieties for cooking and making rich sauces or soups such as pappa al pomodoro.

They are also used fresh, sliced and added to sandwiches or salads.

Rucola della Piana del Sele is an Italian rocket (arugula) variety that's grown in the province of Salerno. The leaves have a crispy texture, an intense, sharp, and spicy aroma, and a strong, distinctive flavor, which means that it can be enjoyed without any salt.

When sold on the market, the product is fresh or ready to eat. The rocket is packaged in crates, trays, tubs, packets, or mesh bags. The characteristics of rucola della Piana del Sele are a result of the environment in which it is grown and the distinctive soil (volcanic and alluvial) and climate.

Cuore di bue (which means "oxheart" in Italian) is a traditional heirloom tomato variety known for its large, piriform shape, thin skin, and meaty, juicy flesh. It is a beefsteak-type tomato, prized for its sweet, delicate flavor and low acidity, making it ideal for raw consumption.

This variety is particularly popular in northern Italy, especially in Liguria and Piedmont, where it is a key ingredient in fresh summer salads. Unlike many modern tomatoes, cuore di bue has few seeds and little water content, which makes it perfect for caprese salads, sandwiches, and bruschetta, as well as for slicing and enjoying with a drizzle of olive oil. 

Scalogno di Romagna refers to the fresh or dry bulb vegetable produced within several municipalities in the provinces of Ravenna, Forlì-Cesena and Bologna, in Emilia-Romagna. It differs from all other varieties of scallion due to its distinctive organoleptic characteristics - color, fragrance, flavor, aroma and refined taste which give this product its unique gastronomic properties.

As Scalogno di Romagna has no seed and, therefore, has neither inflorescences nor pollination, for the reproduction of the vegetable it is necessary to plant the bulbils which are conserved during the harvesting period of the previous year. Scalogno di Romagna has a piriform bulb with a coriaceous peel. 

Traditionally grown within the provinces of Treviso, Padua and Venice, Radicchio Rosso di Treviso refers to Italian leaf chicory of the Precoce and Tardivo varieties. This robust red-leaved vegetable is characterized by its pleasantly bitter flavor which can be quite refreshing if balanced with salty cheeses, smoky bacon or sweet balsamic vinegar.

Being extremely versatile, Treviso chicory can be enjoyed raw, grilled, braised or roasted, and it is used as an ingredient in a number of various salads, risotto and pasta dishes, as well as meat or fish based entrées.