Agri Nitti is a firm of alimentary transformation which produces in-oil with extra virgin olive oil, using row materials accurately selected and controlled at the origin without the adding of preservative and colouring agents and microbiologically controlled. Vegetables, mushrooms ,ready sauces, in oil, jams and condiments enrich our range, with more than 90 types of products, all made with the self-control HACCP system. The aim of the ISO14000 (environment quality system) certification is our company politics. The Agri Nitti firm is situated in the area of the "Trulli" and of the "Grottoes" in a lucky geographic position. The ten years experience in the production of vegetables, first fruits and mushrooms has generated the need and pleasure of bringing out our products. The aromatic herbs ,which the Agri Nitti use in its products, are cultivated in situ with a biologic method. Just picked, they are washed with water disinfected with Amuchina at 2% and soon used in order to better utilise their qualities. Modern farming techniques, which pay much attention to the sanitary aspects, are essential for the choice of the row material to cultivate in situ or to buy from farmers allied to the firm. All the dried products( egg plants, peppers, marrow, tomatoes) are obtained with natural methods. In the picture you can see the example of the tomatoes dried on wood frames and non-toxic materials, far from industrial activities and under the sunbeams during the summer months. In a sanitary environment, few and well prepared workers pack in glass pots, yet sterilised, the mix of the products worked with extra virgin olive oil of the best quality, this is a critical point of the HACCP company method which is particularly looked after. The presence of diversity involves the discard of the products. After a close selection the fresh products, just picked, are accurately washed in disinfected water. This critical point of the HACCP method of the Agri Nitti firm, is subjected to a particular control. The products just cooked in water and vinegar are drained and then centrifuged in order to remove the remained water which doesn't belong to the product. The cooking liquid is monitored in the pH value to avoid the development of toxins(cl. Botulinum), bacterium and/or mould. The jams, the ready sauce and the condiments are prepared using row materials of first choice and all natural. The final result is a genuine product with the same taste of a fresh product. the products of Agri Nitti can be considered correspondent to the exigent consumer who is looking for the genuine taste of the Apulian gastronomy.