WHAT WE PRODUCE?
Semi-processed products from fresh fruit, crafted with care
Citrus & Pulps
Navel oranges, lemons, mandarins, pink grapefruit and clementines in every format: segments, fillets, slices, cubes and angel-hair. Frozen pulps of orange, bitter orange and lemon.
Apricots & Peaches
Whole, halved or diced, available frozen or preserved in SO₂. Including the prized Pellecchiella del Vesuvio..
Apples, Pears, Kiwi & Melon
Peeled and carefully processed: whole, halved, in wedges, sliced or diced. Available frozen or in SO₂, ready for processing.
Strawberries & Figs
Hulled strawberries, whole or halved, frozen. Whole figs or fig pieces preserved in SO₂.
ABOUT US
The story of our company
For decades we have selected and processed the finest fruit to offer high-quality semi-processed products to the food industry.
Our story begins in Calabria with a single raw material: oranges.
Pears, peaches and apricots join the citrus fruits: the range grows with the rhythm of the season
The green turn: solar panels and fruit stones that become energy for our processing.
Our semi-processed products travel far, to every continent.
HOW WE PRESERVE
Freshness guaranteed from the field to your industry
Preservation in Brine
Our semi-processed fruit is treated with sulphur dioxide (SO₂) to stop oxidation and preserve colour, aroma and texture over time. Ideal for food industries and pastry shops that require stable raw material ready to use.
- Preserves natural colour and aromas
- Long shelf life without a cold chain
- Available in food-grade drums or tanks
Refrigerated Preservation
Rapid freezing brings each piece of fruit below -18°C, keeping its organoleptic properties, colour and aroma intact. We also offer refrigerated storage for short-cycle products.
- Rapid freezing at -18°C
- No added chemical additives
- Ideal for juices, smoothies and pastry
FLAGSHIP PRODUCT
Our specialty: citrus cut to order!
Italian citrus fruits processed in every format — quarters, segments, fillets, cubes, slices and angel hair — frozen at -18°C or preserved in SO₂. For pastry, gelato and spirits. Consistent quality and full supply-chain traceability.
Latest from our technical blog
Insights for those who work Italian raw materials every day.
Calabria: one of the most important citrus-growing districts in Europe
Numbers, varieties, microclimate and know-how that make the Calabria the main Italian citrus-growing district …
Read article →Technical specifications of semi-processed fruit products: read them without risking wrong orders
Brix, acidity, pH, caliber, drip loss, microbiological count. Practical guide for the industrial buyer who rec…
Read article →Calabrian mandarin and bergamot: ingredients for cosmetics and nutraceuticals
Late mandarin and bergamot from Reggio Calabria are among the most requested ingredients in the international …
Read article →Frozen fruit for gelato: sensory differences compared to fresh
Quality gelato has not given up on frozen fruit: it uses it deliberately. Sensory differences, drip loss, usag…
Read article →Whole figs vs scrap: when one is as good as the other in the food industry
Whole figs and scrap figs have the same organoleptic quality but different prices and different applications. …
Read article →Seasonality of Calabrian citrus fruits and planning of industrial purchases
When to buy Calabrian oranges, clementines, lemons and mandarins to optimize price and quality. Operational ca…
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