Our Campanian excellences!

Three are the excellences of Campania: Sun, Earth and Sea, the main ingredients that make all the products from this "contradictory" region unique. The Campania is, however, among the most fascinating places for its landscapes and panoramas, and was already declared by the Romans as a treasure trove of goodness to be brought to the emperors' court. Those who arrive in Pompeii and visit the ancient streets can understand the significance of the quality of the products that 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, an intangible heritage of humanity according to 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 wonderful, healthy, and genuine products that are the true excellences of Campania that everyone knows—they are among the most sought-after products online - and sought after.

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 Pomodorino del Piennolo del Vesuvio its fateful DOP, after long and difficult negotiations with those who sought to hinder the protection of such a precious good for that land. And it is precisely the pomodorino del piennolo that is the least known of the excellences of Campania.

The young Gennaro d'Andrea, who has taken on his courageous challenge in the mountains between Caserta and Molise through the production of truffles and hazelnuts. The magnificent Cooperativa Rivabianca of Paestum, which produces one of the best Mozzarella di Bufala Campana DOP in Italy, sends dozens of mozzarella cheeses every week throughout the peninsula, to prestigious restaurants, gourmet shops, and even to our customers! The eccentric brothers of Vigne Storte, who from the Cilento tell us about the breath of the earth and the breath of the wind in the glass with their fantastic wines.

And then the gold of Gragnano: the artisanal pasta makers of Gragnano who honor us with their prestige and their spaghetti or paccheri, two of the most well-known pasta types. The first - spaghetti - narrate ancient stories of life lived because, in Gragnano, they were initially cooked in large pots along the road and then eaten with the hands. Meanwhile, paccheri are the quintessential Campanian excellence, and we can already imagine them stuffed with ragù, just as we can find them in the trattorias of Naples.

There are also those excellences that are still little known, those "gems" that can only be discovered by going in person and meeting people in the area: such is the case of the percoca. What is it? Simple, it is a peach, but the name already evokes sweetness. The name derives from the typical orange of the fruit, and its sweetness lends itself to creation of juices or, as we tasted them, preserved in syrup. Moments later, we were already adding the product to the portal!

Many other specialties have we tasted and have decided to introduce to our public. Yes, because to combat those who want to destroy the land, we must tell the story of those who are saving it day by day. Long live the excellences of Campania and those who care for and protect them!