The red tuna is the best one. The most refined due to the quality of its meats fished in the open Mediterranean Sea. The red tuna meats can be divided in three categories: the fillet, the tarantello and the ventresca. The fillet is the thin part, the ventresca (belly) is the most precious part especially in the big examples. It has a fat content higher than the average that makes it particularly tender and tasty. The tarantello is located at mid way between the back and the belly: it is softer than the fillet without reaching the fatter consistency of th ventresca, whose doesn't loose the taste yet.

The Tumminia is a Sicilian local durum wheat variety among the most ancient in Italy. It is a raw flour, few processed, that contains many oligoelements of wheat, moreover it is endowed with an high protein value and a low gluten index. A product that fits perfectly for the bread making, indeed the well known Castelvetrano bread is made using this kind of flour. Tumminia is very good fo other oven product as pizza or biscuits too Biscuits with Tumminia flower. Ingredients: 500 gr Tumminia raw flour 150 gr butter 2 eggs 150 gr brown sugar 1 yeast bag for desserts 50 gr. Yogurt (optional) grated lemon zest Pour the flour in the pasta maker bowl, adding the yeast and the softened butter in pieces. Make the ingredients kneaded with the whisk, until the mixture will be grainy. Put the K hook, so unite the eggs, the brown sugar and the grated lemon zest (and the yogurt). Knead all the ingredients forming a smooth and hard block. Spread out the dough over the oven paper in a nearly 5mm high puff pastry, with a cutter obtain biscuits and put them over a baking tray covered with oven paper. Cook in the oven for 15 minutes at 180 degrees until golden. Preserve the biscuits in a barrel or a glass pot.

The Candogna distinguish itself from the other strawberries varieties for its crunchiness and sweetness that make it unique. The heat of the southern Italy, the fertility of the lands, give this strawberry a decise and unmistakeable character. Consistent and aromatic, bright red coloured, intense perfume and conical shape. It has great nutritional and organoleptic qualities too, recognized and appreciated throughout Europe. It is one of the strawberries that keep the longest.

The red tuna is the best one. The most refined due to the quality of its meats fished in the open Mediterranean Sea. The red tuna meats can be divided in three categories: the fillet, the tarantello and the ventresca. The fillet is the thin part, the ventresca (belly) is the most precious part especially in the big examples. It has a fat content higher than the average that makes it particularly tender and tasty. The tarantello is located at mid way between the back and the belly: it is softer than the fillet without reaching the fatter consistency of th ventresca, whose doesn't loose the taste yet.

All the plants branded by Ortomio are cultivated in different areas of the Emilia Romagna. The company own 25 Ha of ground dedicated to the cultivation with greenhouses of latest generation from hills to lands located near the sea. It is a big advantage cultivating plants in different places according to their climatic needs. All the operations of seeding, transplantation and cultivation are managed by expert and skilled workers with the aim of producing healthy and resistant plants. This is made to allow everybody cultivating easily genuine and tasty vegetables as only the vegetable garden can give.