Named after a small fishing port in the south of Venice's lagoon, Radicchio di Chioggia refers to Italian leaf chicory of the Precoce and Tardivo varieties, grown within the provinces of Venice, Padua and Rovigo. This robust leaf vegetable is rich in antioxidants, and characterized by a strong, bitter flavor.

When balanced with sweet balsamic vinegar or salty cheeses, the bitterness of raw radicchio can be quite refreshing, and it slightly mellows down if the chicory is grilled, braised or roasted. Apart from being enjoyed in various salads, Chioggia radicchio is often sautéed with garlic and anchovies, wrapped in bacon and grilled or used in the preparation of various risotto and pasta dishes.

Chufa de Valencia is a tigernut cultivated in l’Horta Nord de Valencia. The tigernuts are grown, harvested, washed and dried in the designated area. These unique nuts must be intact, clean and free from any blemishes. The flavor of this nut is quite sweet and nutty; the texture is very hard and the nuts must be soaked in water before consumption.

This nut is traditionally used in Spain for the production of Horchata; a non-alcoholic beverage similar to other plant-based milk alternatives. It is made using tigernuts, sugar and water, sometimes accompanied by sweet spices such as cinnamon.

Patates de Prades are the potatoes of the Kennebec variety grown in the district of Baix Camp, Tarragona Province, in the Autonomous Community of Catalonia. This location offers optimal soil and climatic conditions which ensure the proper development and superior characteristics of these potatoes.

Patates de Prades have smooth and firm skin, and white flesh. They are floury when cooked and have a sweet and strong flavor reminiscent of chestnuts. These potatoes have a longer growing cycle that only allows for one harvest per year, thus making them firmer than other potatoes. 

Oignon doux des Cévennes is a unique sweet onion grown in the Gard region in France, with its rugged terrain, light soils not susceptible to parasites, and a Mediterranean climate with dry summers and heavy rainfall. The onions are pearly white to almost copper in color with an elongated bulb and delicate, translucent skin.

On the inside, there is a firm, juicy, crunchy flesh with balanced flavors. The flavors are sweet and mild with hints of honey when the onion is consumed raw. It is just as good for cooking, making a great onion tart or a savory, thick onion soup with bread, pepper, olive oil and Gruyére cheese. 

Guindilla is a hot pepper variety originating from the Basque Country, Spain. These peppers are long, narrow, and have a mild heat level. They're usually pickled in white wine vinegar and used for cocktails such as Bloody Mary, snacks, or appetizers such as pintxos (pinchos).

The skin of guindilla peppers is smooth and shiny, while the color is vibrant green to greenish-yellow. The flavors are mild, bright, and slightly sweet. When pickled, the flavors become tangy and light. Interestingly enough, the pickled guindilla is known as piparra.

Cavolo nero is a version of kale originating from Tuscany. Also known as black cabbage or Tuscan kale, this leafy vegetable has long and sturdy leaves that are similar to savoy cabbage regarding its texture. Once cooked, the leaves retain their firm texture, which is why cavolo nero is often used in a variety of stews and soups, such as the famous Tuscan ribollita.

This kale is also a bit sweeter and less bitter than other kale varieties. The flavors are nutty and earthy. Besides ribollita, cavolo nero is used in many Tuscan dishes, such as crostini con cavolo nero - roasted bread topped with cavolo nero and sausages, farinata di cavolo nero - made with polenta and minestrone, and acquacotta - a soup made with stale bread.

Italian leaf chicory of the Precoce and Tardivo varieties, Radicchio di Verona is grown within the provinces of Verona, Vicenza and Padua. Verona chicory is packed with antioxidants and characterized by the particular crispiness of its leaves and a strong, bitter flavor which tends to mellow down when radicchio is braised, roasted or grilled.

Being amazingly versatile, this robust leaf vegetable is typically enjoyed in various salads, risottos, and pasta dishes, and it pairs well with local red wines.

Pimiento Riojano is a pepper of the Najerano variety grown in the autonomous community of La Rioja. The area of production has a Mediterranean climate with relatively high levels of precipitation, which is crucial for the optimal development of this pepper variety.

These peppers have a sweet and balanced flavor and crispy and juicy texture. The Pimiento Riojano is a large pepper, with a length of 16 to 18 cm, and can weigh up to 300g. They can be sold fresh, canned or roasted.

Espárrago de Navarra is a white asparagus grown in the regions of Navarre, Rioja, and Aragon. It can be sold fresh or canned, whole or cut. This asparagus has a thick white stalk that is tender and crunchy. The taste of Espárrago de Navarra is mellow and buttery with little or no bitter aftertaste.

It is grown in the area known as 'valle medio del Ebro', which consists of 263 municipalities in Navarre, Rioja, and Aragon. Espárrago de Navarra is a seasonal product and is only harvested from March to June. Nutritionally, the asparagus have low fat and carbohydrate content and are rich in vitamins B and E.