FLAVOUR IS A FRONTIERExploreNatoora Italian Black Aubergine- Black Aubergines grown by Francesco in Acate, Sicily and market growers in Roero, Piedmont. - We start the season in Sicily, where a warmer climate brings them to their peak from May. Later we move to growers in the north of Italy, when extreme heat in the south means plants grow too quickly, without developing enough flavour. - Grown slowly in mineral rich soils, they have thin skins and dense flesh, without the bitterness associated with intensively grown aubergines. - Flesh is firm rather than spongy and their meaty texture makes them ideal for baking and grilling.Take it further- Slice lengthways into thin strips, grill and toss with lemon dressing, herbs and seeds.- Use as a staple in classic dishes like ratatouille, parmigiana melanzane.Natoora' radical approach to seasonal sourcing is shaping the future of foodWe don't work with industrial agriculture or large wholesalers.We work closely with growers who are preserving vital flavours through meaningful small farming.We back these growers to build a better future for food, rooted in small scale, sustainable agriculture that gives back to our planet.