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Italian Fair

The secret of delicious Italian cuisine and food lies in its local and most importantly seasonal ingredients. Eating seasonally in Italy means you’re eating fresh ingredients at the height of their flavour.

Italy Fruit & Veggie Italy Pasta Panettone


Italy Fruit & Veggie

Italy is one of the richest European countries in agrobiodiversity. city’super brings you a variety of seasonal loose and packaged organic fresh fruit and vegetables, which are directly imported by our experienced, professional supplier from Italy, so you can prepare a delicious, colourful meal and full immerse yourself in the passionate Italian culture.


One of the must-have items for Italian cuisine. Introduced to Italy via the spice route in ancient times, it is not only an important herb but also a symbol of love for Italians.


Edible flower which is native to the Mediterranean; Italians consider it a very valuable food.


Commonly white in colour, and grown widely in Italy for centuries. It is a light, fresh and healthy alternative to pasta.


Introduced to Europe in the mid-sixteenth century. Italy was the first country to grow it. It is the most common ingredient in Italian cuisine.


More than 1,500,000 tons of apples are grown in a huge range of varieties every year, among which are the most common varieties, including Golden Delicious, Red Delicious, Granny Smith, Gala, Fuji and Braeburn.


Pears have an exceptional bond with gastronomy. They are good fresh and are used in many ways in Italian traditional cuisine: in juice, in jams and in combination with cheese.


Italy cultivates about 2,000 native grape varieties. The main harvest period is from September to November. When the grapes reach their maximum ripeness, the level of sugar in them is suitable for consumption.

Sangiovese is the most planted wine variety in Italy and the pride of the Tuscan regional wine, Chianti. This variety is a sensitive grape that takes on different stylistic expressions based on where it grows.

Potatoes & Sweet potatoes

Potatoes were first introduced to Europe in late 1500s during the so-called Columbian Exchange. They were then brought by the King of Spain to the Pope in 1565 but were not widely accepted due to their negative image in the beginning. But the Italians later named it “tartufoli”, meaning a little truffle. In north Italy, potato is used to make gnocchi, a type of pasta, which has become one of the signature Italian dishes.

Sweet Potato are mainly grown in the Lazio and Veneto regions of Italy, where the soil is particularly rich, crucial for its growth and quality. Depending on its variety, the colour of the skin and flesh can swing between yellow, orange, red, brown, purple, beige and white. Sweet potatoes with pale peel and flesh are the most popular variety in Italy.


Apple Tart Recipe

Cooking Time: 1hr 15 mins
Serving: 6 – 8


  • 1         9″ Pie Crust
  • 20g    Butter
  • 120g     Brown Sugar
  • 1/2 tsp   Ground Cinnamon
  • 3 Tbsp    Plain Flour


  1. Prepare a 9”pie crust and line a baking pan with it.
  2. Peel the apple skin, remove the core and cut the apple into thick slices (just over a centimetre think). Drizzle some lemon juice over it to prevent oxidation. After the apple has sat for about 30 minutes, drain it.
  3. Heat the pot then put butter, sugar, cinnamon and flour into it. Mix them with the apple. Cook at medium heat for about 5 minutes.
  4. As soon as the apple and juice are cooked, put them into the crust.
  5. Place another crust on top and stick the edge of two crusts together with your fingers; roll the edge of the crust inward. After that, pinch the edge into a lace pattern with your fingers.
  6. Apply some egg wash to the pie’s surface, then cut four slashes on the crust’s lid. Sprinkle some white sugar on top.
  7. Bake the pie in a preheated oven at 180C for 30 minutes.
  8. Let the pie cool down for bout an hour. Best served with ice-cream.

Italy Pasta

La Fabbrica della Pasta is made from history, culture, traditions and its very own secrets.Mr Mario Moccia dedicated his life to the family business of producing pasta, and thanks to him the new generation has a foundation of love and passion to continue creating the magic tastes of Gragnano.

The Gentile Pasta Factory, founded in 1876, is one of the historic artisan factories that made the city of Gragnano famous throughout the world for its pasta. In the era of modern technologies, Gentile preserves methods of craftsmanship and attention to every detail, from the selection of raw materials to production. Today Gentile offers the highest quality products, respecting what has made Gragnano pasta so famous: the use of high-quality, 100% Italian semolina wheat and low temperature drying. Additionally there are two elements that make Pasta Gentile unique: the quality of their Senatore Cappelli variety of wheat and the natural air drying using the "Metodo Cirillo."

Olive / olives oil

In Liguria of Italy, extra virgin olive oil is a product to be proud of. It is made from the best olives of every kind by cold pressing them to produce its delicate, fragrant aroma. It is nicknamed the ‘jewel of the Mediterranean’.

Sant’Agata Oneglia

In 1827, the Mela family – one of the oldest families in Sant’Agata d’Oneglia – began to dedicate themselves to the production of extra virgin olive oil. Other than their extra virgin olive oil, their Cepe Mushroom Sauce also enhances the flavour of dishes.

Olio Anfosso

Since 1945, the brand has been producing extra virgin olive oil following the West Ligurian tradition. Besides its extra virgin olive oil, the Anfosso Sauce Pesto Genovese DOP is also worth trying.

Norda Water

This exceptionally light water gushes naturally from Mount Zuccone, at 1,421 metres in the Parma Apennines. It is directly bottled in the Norda plants of Bedonia & Tarsogno in Parma province, which allows the full preservation of its exceptional purity and quality.


The word "panettone" derives from the Italian word "panetto", meaning a small loaf of cake. The augmentative Italian suffix "-one" changes the meaning to a "large cake". The origin of this cake appears to be ancient, possibly dating back to the Roman Empire, when ancient Romans sweetened a type of leavened cake with honey. Gradually, Panettone has become the typical Italian Christmas dessert. Because it is tall and domed, panettone is more likely to be recognised as a bread than a cake. It is also studded with candied fruits and raisins. Panettone is popular worldwide and it's usually consumed for its two main associations: with Christmas and with Italy.

city’super X Antoniazzi

Antoniazzi, founded in 1968, is a family of confectioners with a tradition of pastry craftsmanship. This Panettone recipe has been handed down within the family for generations. Produced with natural yeast (70 hours of leavening with mother yeast) and enriched with cold-worked semi-candied wild strawberries with reduced sugar content. Glazed with finest Belgian white chocolate with a creamy taste and hints of vanilla.


Loison is now with the third generation of the founding family and is a multi-award-winning company located in Costabissara, Vicenza, Italy since 1938.

The brand only uses the best ingredients: fresh eggs from safe farms, mountain butter and milk, Mananara vanilla from Madagascar and candied oranges from Sicily. Its products are freshly made to order and prepared in 72 hours to keep their superior quality and incomparable flavours.


The novelty lies in its pretty wooden box, which makes it look like it’s been packaged for shipping. A tempting cream is spread generously on every slice of panettone. Filippi’s cioc goloso is the ideal panettone for chocolate lovers, ready to use in its original packaging, so its sweetness and contagious joy can be carried everywhere.


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