Our Campanian excellences!

There are three Campanian excellences: Sun, Land, and Sea, the main ingredients that make all the products from this "contradictory" region unique. Campania, however, is one of the most fascinating places for its scenic beauty and landscapes, and it was already declared by the Romans as a treasure chest of goodness to bring to the court of emperors. Those who visit Pompeii and walk through its ancient streets can understand the significance of the quality of products that already existed at that time: highly sought-after foods and true delicacies of noble banquets. We must remember that it is the homeland of the Mediterranean diet, recognized as an intangible heritage of humanity by UNESCO.

The fourth excellence factor, man, has left much to be desired in the last century, but the guardians of the land still exist and today represent the courage of rebirth, managing to give us delicious, healthy, and genuine products, the real Campanian excellences that everyone knows – they are among the most sought-after products online.

Our Campanian Producers We have chosen those who shout to the world the value of honest work and pure love for the Campanian land. Pasquale Imperato is one of those combative men, "the one" who managed to earn the much-coveted PDO status for the Piennolo del Vesuvio Tomato, after long and difficult negotiations with those who tried to block the protection of such a precious asset for that land. And indeed, the Piennolo tomato is the least known of the Campanian excellence products.

The young Gennaro d’Andrea, who on the mountains between Caserta and Molise, has taken on a brave challenge by producing truffles and hazelnuts. The magnificent Rivabianca Cooperative in Paestum, which produces one of the best Buffalo Mozzarella DOP in Italy, sends dozens of mozzarella all over the country every week, to prestigious restaurants, gourmet shops, and even to our customers! The eccentric brothers of Vigne Storte, who from Cilento tell us about the breath of the land and the whisper of the wind in the glass with their fantastic wines.

And then there’s Gragnano's gold: the artisanal pasta makers of Gragnano, who honor us with their prestige and their spaghetti or paccheri, two of the most well-known pasta shapes. The first – spaghetti – tell ancient stories of life lived because in Gragnano, in the beginning, they were cooked in large pots along the streets and then eaten with the hands. Meanwhile, paccheri are the quintessential Campanian excellence, and we can already picture them filled with ragù, just like in the trattorias of Naples.

There are also those lesser-known excellences, those "gems" that you only discover by visiting in person and meeting people on the ground: such is the case with the "percoca". What is it? Simply, it's a type of peach, but the name itself evokes sweetness. The name derives from the orange hue typical of the fruit, and the sweetness leads to its use in juice production or, as we tasted it, in syrup. Moments later, we were already adding the product to our website!

There are many other specialties we have tasted and decided to share with our audience. Yes, because to defeat those who want to burn the land, we must tell the stories of those who are saving it, day after day. Long live Campanian excellences and those who nurture and protect them!