In Europe, kiwifruit cultivation is mainly concentrated in Italy, which is the second largest producer in the world after China.

Kiwifruit is the most exported fruit in Europe; in fact, it is shipped to every continent.

Kiwifruit cultivation, especially in Italy, has been developing since the 1970s.

In fact, Italy has ideal environmental conditions to grow kiwifruit at an excellent level of quality.

Thanks to suitable soils for cultivation and to the production techniques adopted in compliance with European regulations, kiwifruit is a high-quality, highly nutritious and healthy fruit.

European kiwifruit is produced from November to May.

The commercial availability of kiwifruit is such that it is possible to choose between two varieties with a different flesh colour, which can be either green or yellow.


Grown mainly in Europe, in the Mediterranean basin and in particular in Italy and Spain, they are a symbol of health and well-being.

Specifically, Sicilian blood oranges are one of the most important and unique varieties grown in accordance with a centuries-old tradition, but also in accordance with the latest scientific guidelines in terms of cultivation methods, soil preparation and pruning in order to maximise the quality standards of these fruits thanks to guaranteed sunshine and special technical precautions during cultivation. In fact, production is protected from the main diseases with integrated defence methods that respect the environment and human health.

The red flesh varieties grown are Tarocco, Moro and Sanguinello, which all meet high standards for taste, flavour and wholesomeness.

The Arancia Rossa di Sicilia received PGI certification from the European Union. It is the Sicilian orange par excellence, which grows on the slopes of the Etna volcano, favoured by its fire, strength and heat but also by sunshine.


Pear cultivation in Europe is mainly concentrated in Italy, which has the ideal climate to produce a fruit with outstanding quality characteristics.

A product of excellence recognised with PGI (Protected Geographical Indication) status by the European Union, which highlights the close bond between the product and its area of origin.

The most characteristic variety produced in Europe, and especially in Italy, is Abate Fétel, which is also called the “queen” of pears. This variety stands out for its sweetness and juiciness.

Other varieties include Kaiser, which has a rusty skin and melting flesh, Williams, which can be either white or red and is very aromatic, Decana del Comizio, which is fresh and fragrant, and Conference, which is sweet and crunchy.

Pears are available on the market from September to April.


Fresh processed vegetables

Processed vegetables are traditionally produced in the Mediterranean Basin, and Italy offers ideal production conditions.

Fresh produce is processed immediately after harvesting, after an accurate selection.

Tomatoes are one of Europe’s most characteristic processed vegetables.

Ripe sun-grown tomatoes are washed and pureed to obtain excellent preparations that are ideal for any type of dish. Tomato passata is one of the world’s most used cooking ingredients and originated from Italian cuisine, which contributed to its popularity.


Orange juice, along with other fruit juices made from fruits grown in Europe such as pears, peaches or apricots, is an excellent source of healthy nutrients, readily available at your fingertips.

Orange juice consumption is increasing exponentially all over the world, but it is essential to understand the value of the origin of this product.

European quality is guaranteed by strict regulations and by top-quality raw materials combined with a production method that implements state-of-the-art technology, ensuring the high-quality final products.