Our Dried products

Ideal for rice, cous cous, soups, salads and snacks. This production method reduces up to 95% of the weight of the vegetable, obtaining a product that is easier to store and has a longer shelf life but keeps the nutritional and organoleptic properties intact.

The flexibility of the production plant allows us to create products with a degree of humidity that can be personalized in order to meet the needs of every single client.


This plant has accompanied our cuisine for centuries with unique fruits for their adaptability and flavor. Originally from South America, the tomato grew and took hold in the Mediterranean region.


One of the most valued and loved summer vegetables from our cuisine. No one in Europe produces more eggplants than Italy.


Great in any preparation: appetizers, first dishes or second dishes. It was a poor ingredient, but with time it has even become part of haute cuisine.


A typical winter vegetable, cauliflower is an evolving vegetable. Its nutritional properties vary depending on its maturation period.


Although it is by now widespread throughout the world, broccoli remains a symbol of Italian cuisine.


Widely used in many winter dishes, kale is rich in nutrients and antioxidants, which help fight seasonal ailments and minor physical problems.


It’s not only used for Halloween and risotto; the uses of pumpkin in cooking are very diverse. Sweet, nutrient-rich, and low in calories, it is the prince of autumn vegetables.


It’s thousand-year history takes us back to the ancient Greeks. Back then, the artichoke was already well-known and valued.


A widespread and valued vegetable, asparagus exists in many different forms, but these vary mainly in color and not in flavor or properties.


Under a hard skin, juicy seeds hide unexpected properties. This fruit, arriving from Asia, matures in autumn and can help fight winder ailments.