I Sarrasti

13/12/2013

Produced mainly in the hills of Corbara, in San Marzano Valley, Naples region. This cherry tomato, deep red color, with a characteristic elongated shape and the typical sweet and sour taste, is one of the most important examples of local rural tradition. This tomato is particularly rich in vitamins and minerals, also of healthful antioxidants.
The tin is eaesy to open.

12/12/2013

The tomatoes are a classic preserves. Easy to store and very genuine, the tomatoes do not require much preparation time and are simple to make, just do just a little ‘attention to conservation. The tomatoes are used in many recipes, but they are good even for a simple tomato sauce and basil.

12/12/2013

How to use http://www.youtube.com/watch?v=fOygYrz9q2I

I Sarrasti - Kit Pizza - How to use

12/12/2013

http://www.youtube.com/watch?v=5mMTiSbRfX4

I Sarrasti - kit pizza

12/12/2013

The saltimbocca is a variant of the pizza and has the shape of a sandwich crushed. Can be stuffed in a variety of ways. The classic saltimbocca Neapolitan mozzarella and prosciutto. However, the possible variations are many: with vegetables, with meat, with tomato.

12/12/2013

The San Marzano tomato is known and appreciated all over the world for its features, which are enhanced by the transformation in "bald". The presence of a number of factors such as the Mediterranean climate and the soil extremely fertile and well-structured, skill and experience gained by the farmers of the production over the decades, has contributed to its success in the world , crowned in 1996 by the recognition of the European Union as PDO
The intrinsic characteristics that have enhanced the product, thus allowing its knowledge and its consumption are: typically sweet and sour taste, elongated berry with parallel longitudinal depressions, bright red color, few seeds and placental fibers, red skin live and easy to peel. These, together with the chemical-physical characteristics, make it unique, both in the fresh state that transformed.

12/12/2013

The etymology of the name “pizza” (which is not necessarily linked to the origin of the product) is calculated according to some, from grip, “tpinsa” or “tpansa” (from the Neapolitan dialect), past participle of the Latin verb pinsere or of the verb “pansere “, that is crush, pressing. The “goodness” of a pizza – so understood – it depends on several factors: the quality of the raw materials, the methods of leavening, the type of gasket and cooking modes. All these elements, in their entirety, combine to determine the palatability, ie the pleasantness to the taste, digestibility and nutritional properties of the pizza it self.

12/12/2013

While browsing our site you will find that Glocal Food is not the usual site of food. Our products are the result of traditional production methods handed down from generation to generation.
The raw materials used in the production of our products are the result of a unique microclimate in the world. The Cilento is home to the Mediterranean Diet by Dr. widespread. Ancel Keys in 2010 and became a UNESCO World Intangible Heritage.
Glocal Food selects only local producers to offer the best of this beautiful land. Our vegetables are grown exclusively from farms in the Valley S.Marzano, in full respect of the environment, the seasonal and the philosophy of Km 0.
The processing of our products is certified BRS
In our products we attach the right value that a product quality must have.