We have been producing high quality Italian citrus and vegetables with passion and commitment since 2004 in Syracuse.
Every day, from September to July, we deliver our products all over Italy and Europe, with a personalized service for each of our customers, especially the large-scale retail trade.
We take care of the entire supply chain: from production, to packaging, to delivery: every year we market more than 6,000 tons of fresh fruit and vegetables.
Since our foundation, we have chosen environmental sustainability based on rotation between crops, use of beneficial insects, natural pollination, precision irrigation: tape and sprinkler. Finally, part of the electricity, which we consume is self-generated by solar panels installed on our processing warehouses.

All of our agricultural productions and all of our processing steps are subject to traceability and retraceability procedures.
Our productions are GLOBALG.A.P. & Risk Assessment on Social Practice (GRASP)" certified and we also hold "Zero Residue" certification for lemons.

•    Always vacumizing

•    First flower, white and greenish

•   The first potatoes harvested in the year in Europe

•    With five or six fruits per cluster

Iceberg is the most widely consumed fresh lettuce in Italy and Europe. To grow it at its best, a good temperature range is necessary, as the warmth of the daytime hours determines the growth of the leaf, while the lower temperatures at night allow it to close and form the classic ball shape.
We grow iceberg in the open field on the bare ground and year after year we decrease the use of pesticides and use pheromone traps to decide if and when to carry out the (few) treatments against harmful insects: we provide the consumer with a product with a residue of pesticides far below the limits of the Law, at times, even zero. Harvesting and packaging are done by hand to safeguard the quality of each head.
Of this salad nothing is thrown away, no soil is found inside the head, just wash it in running water and cut it according to your needs before consuming: it can also be stored in the refrigerator for a few days, even after the first cut.
In the kitchen we recommend iceberg and pear salad: wash the head of lettuce and cut it with the hairline downward by crossing the cuts, place the crispy pieces of iceberg in a bowl, add chunks of peeled pear, shelled walnuts and a pinch of salt: separately prepare an emulsion of extra virgin olive oil and Syracuse PGI lemon and add it to the salad, mix it all together and it will be ready to serve.

Italy's largest production of lemons is concentrated in Syracuse, and since 2011 the Syracuse lemon has been granted IGP (Protected Geographical Indication) status by the European Union.
Its high juice and essential oil content make it appreciated by both the fresh and industrial processing markets.
The lemon is a generous plant that flowers and fruits at least three times a year: the first lemon, which is harvested from October onward, is called Primo fiore, followed in April by Bianchetto and in July by Verdello. From October to June the lemon is marketed as yellow, while in the summer months it is green (verdello).
The lemon tree requires a lot of care; harvesting is done by hand, as is the classic pruning of the trees to obtain the umbrella foliage.
Our lemons have edible (edible) peel and are zero residue, that is, when they are marketed they contain no pesticide residues, thanks in particular to the use of beneficial insects, which "Chase out" the harmful ones.
It is best to consume the whole lemon within a few hours of cutting, and it is advisable to store the whole fruit in cool, dry places, not in the refrigerator.
In cooking we recommend frozen crescents. Preparation: wash the Syracuse PGI lemon, dry it and (without peeling) cut the lemon in half lengthwise and then cut the two halves into many slices about half an inch thick; keep the ends for other uses. Place the resulting slices (crescents...) on a tray, sprinkle them with a little sugar (the amount will depend on your taste) and place them in the freezer for a couple of hours. Serve them fresh out of the freezer with the addition of a sprinkling of dried licorice.

Syracuse new potatoes are the first potatoes grown in Europe to reach the market each year, usually in March.
This earliness is due to the mild temperatures of our winter and the presence in our soils of many stones, which store heat during daylight hours and release it at night, helping to maintain a favorable microclimate even during the night.
New potatoes are harvested only by hand, have a thinner and more tender skin than stored potatoes, and are marketed, washed, within a few days of harvest, without any chemical treatment post-harvest: we provide the consumer with a product with a residue of pesticides far below the limits of the Law, at times, even zero.
It is advisable to store new potatoes in the dark and in cool, dry places, temperatures around 10° nor extend shelf life without compromising quality, but they are potatoes to be consumed within a few weeks of purchase.
In the kitchen we recommend a great classic, Baked New Potatoes: wash the new potatoes, do not peel them and blanch them for 5-8 minutes, depending on their diameter. Drain them, cut them in half from the long side and if they are too big, cut the (two) pieces obtained in two, place them in a baking dish with the skin side down, add extra virgin olive oil and rosemary and bake them in a ventilated oven at 200° for about 16-18 minutes or until the top surface (the cut one) becomes colored. Afterwards, take the new potatoes out of the oven, add a little salt and serve at the table.

We grow our tomatoes in greenhouses covered with plastic film, which is recycled at the end of the period, heated exclusively by the sun. The tomato is grown on the ground; every year, we perform solarization and organic fertilization, thus keeping the fertility of the soil unaltered.
All cultivation operations are carried out by hand, including harvesting, and our tomatoes have compact, regular clusters consisting of five to six bright red fruits, thin skin and juicy, flavorful flesh and are suitable for both raw and cooked consumption.
We provide the consumer with a product with a residue of pesticides far below the limits of the Law, at times, even zero.
It is advisable to store the tomato at room temperature, away from humidity; in the refrigerator if the fruit has been cut.
In the kitchen we recommend Pan-fried tomatoes with capers and white wine: cut auburn tomatoes in half, wide side down, and place them in a pan with the cut side down, add extra virgin olive oil. Cook them until softened and well toasted, after which turn them over and continue cooking the other way; wash some salted capers with running water and place them on the tomatoes, salt lightly and continue cooking by covering them. Finally add a splash of white wine and remove them from the heat after a few seconds. If necessary, add a little water during the last stage of cooking.

We are able to meet all our customers' processing and packaging needs through customized solutions and precise, on-time service.
The entire processing and packaging process takes place at our Syracuse warehouses, which are equipped with specific automated lines dedicated to each product and type of packaging. In particular:

- iceberg lettuce in microperforated bag, always vacuminized, in cartons or IFCO 60×40
- Lemons in bags with customized netting (ours or the customer's) from minimum weight 500g
- lemons in net bags with flag label, with copper clips, customized (ours or customer's) from minimum weight 500g
- single-layer lemons in cardboard or Ifco 60×40
- potatoes in bags with custom mesh (ours or the customer's) from minimum 1.5Kg
- tomatoes packed in bunches with cardboard tray and stretch film or flowpack
- double layer tomatoes in cardboard or Ifco 30×40, also fixed weight 5Kg net