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The wild blackberries, harvested when fully ripe in our countryside, sweet and with a glossy black color, are completely deprived of seeds so that the result is an exceptional fruit cream, with an intense aroma and an authentic taste. Perfect on a slice of bread with a light veil of butter, absolutely delicious on a cheesecake, as a filling for biscuits with shortcrust pastry rich in butter, or to fill muffins filled with heaven cream based on cream and mascarpone.

Among the best ancient and rediscovered fruits of all, a puree with a unique taste is born, an incomparable jam. Sweet at the right point, try it to fill a rustic tart.

Fragrant and spicy, perfect for filling a tart or for filling shortbread biscuits to share over hot tea in the afternoon or an herbal tea in the evening.

Among the forgotten fruits, if they are quite acidic and not pleasant on the palate they are particularly suitable for cooking. The result is a particularly tasty jam, ideal for preparing cakes, biscuits and pies but also in combination with savory dishes. Try it on blue cheeses with a strong and aromatic flavor but also on fresh ones.

The black brogiotti, with a dark purple color, round and sweet, are part of those ancient fruit species that we adore so much. Its extreme delicacy is revealed in a velvety pulp, albeit with its typical grains, and in a light perfume that leaves room for an intense flavor. To be eaten on bread or on waffles with ricotta, to put on a piece of cheese or to fill biscuits and pies, it is an exquisite jam that will sweeten the winter days with a touch of sugary late summer.

They conquer everyone for their natural sweetness, which allows us to add very little brown sugar for a classic of jams to spread on a slice of toast or to fill a tart or to enrich a platter of aged cheeses. Try it for breakfast or snack spread on a slice of bread and Greek yogurt.

The acidic aftertaste of this wonderful fruit of the forest makes it particularly versatile, good for breakfast on a slice of bread spread with butter but also to accompany cheeses and boiled meats.

Almost black cherries, very small, picked from tall, wild trees along the ditch at the edge of the fields we cultivate. Sweet and juicy, one of the favorite jams, from us and from you.

It is the sauce that smells of spring, with fresh asparagus harvested in our woods to make a first course of fresh tagliatelle special.

At the end of the season, when the Bishop Crown peppers no longer reach the end of ripeness, they are collected and ended up in jars. We usually leave only a slight spicy aftertaste by removing the seeds before cooking, so the delicate and sweetish flavor is predominant. Excellent served as an appetizer with aged cheeses, to be paired with a second course of pork or to surround an excellent roast goose.

An unprecedented combination of flavors: the bitter aftertaste of the winter fruit par excellence with the delicate and pleasant flavor of the main fruit of our woods.

The dark purple skin and the sweet and fragrant pulp of the Black Brogiotto figs give life to a completely surprising compote, which brings back the majestic bearing of the tree also on the palate.