From the fields of Volturno River, in the heart of Limatola, organic vegetables have been producedfrom years gone by, pure natural coltivation handed down from generation to generation. Ciommiento's vegetable are harvested at perfect timing and conserved at they very best, done by hand in a true traditional way to reach Their Customers in prime condition.

History of the fruit
Already known by the Romans, the quince was a widely used ingredient in cooking in medieval and Renaissance condiments from roast. Perhaps his most famous recipe is the quince, the ancient origins it has been talked about already in a recipe Venetian'300, consisting of pasta sweet quince long, which is still made in many regions of Italy. The quince was preserved in several ways: cut (especially diamonds) in glass jars or ceramic, or paid in wooden boxes with engraved designs as you remain firm in relief. The fruits have an intense and enjoyable, so much so that until mid-900 were used to put in drawers to scent linens.
Today, the quince has the same use of the apple, finding use in the preparation of jams and compotes (sour taste) is excellent as fresh as an accompaniment to fatty meats, poultry and game.