Cardoncelli mushrooms grown in the farm near the Pollino National Park and preserved in extravirgin olive oil: the perfect seasoning for pasta or to prepare original salted recipes.

The elements that make this vegetable unique are the characteristic orange color tending to bright red and the typical round shape reminiscent of that of a tomato. The fruity scent recalls that of prickly pear, the taste is spicy and pleasantly bitter. It is rarely eaten fresh, traditionally it is preserved in oil or vinegar. Unlike other aubergines, the pulp does not darken when cut thanks to the low content of chlorogenic acid, responsible for the browning of the fruit. The cultivation of the Red Aubergine of Rotonda PDO is characterized by the traditional technique and the type of final destination of the product which foresees the transformation "in oil" according to the typical recipe of the territory.

Sundried tomatoes preserved in extravirgin olive oil: you can try it on "bruschette", crunchy and toasted slices of bread, or as a seasoning in cold dishes to live Basilicata authentically.

Products with extra virgin olive oil, which can be reused as excellent seasoning. 

Products with extra virgin olive oil, which can be reused as excellent seasoning.