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Delica Pumpkin
The wait is over. Oscar’s Delica Pumpkins are back. This year, he’s looking at a much smaller harvest as extreme summer heat cut his yields in half, with many lost to sunburn. Despite the challenges, Oscar has poured the same care and attention into growing and curing his pumpkins, producing fruit with unmatched sugar levels and concentrated flavour.
In Sermide, rich mineral soils shaped by the ancient Po river provide the foundation. By limiting irrigation, Oscar forces the plants to draw deeply from the clay, taking on nutrients and developing complexity as they grow. The final step is the cure, where the pumpkins slowly shed water and their flavour deepens.
Miyagawa
Miyagawa signals the start of citrus season in Italy. Not a Green Citrus, despite its green skin, but an early ripening Mandarin with vibrant orange flesh. The Miyagawa reaches full maturity without the day-to-night temperature fluctuations that most citrus fruits require to build sugars in the flesh. Sharp, but with enough sweetness to balance the flavour.
These come to us from Ciro in Puglia. A river that once ran through his land has left soil that is rich in natural salts and minerals which is credited with producing exceptional citrus fruits. We have some quantities coming through from Gianluca, too, who we started working with last year. He grows his Miyagawa with zero chemical intervention.
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Go beyond four seasons
Each fruit and vegetable has its own season, with subtle shifts which happen every day. Follow their microseasons to unlock flavour at every stage.
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Our growers work with varieties chosen for quality and nutrition, not yield. By selecting their crops you keep heritage seeds in play, add to ecosystem biodiversity and preserve unique flavours.
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