Campania

Map of Campania

Pizza and buffalo mozzarella originated in Campania, a region rich in agriculture and perpetually mild climate. Campania distributes many agricultural products, including tomatoes, potatoes, eggplants, peppers, peas, figs, apricots, plums and cherries. Tourists know Campania as the home of Naples, the Roman Ruins at Pompeii, Mt. Vesuvius, and the Amalfi Coast. We are currently seeking additional olive oils from small artisan producers in this region.

Vicidomini pasta comes to us from Castel San Giorgio, near Naples, in Campania. This is a selection of six of the most popular cuts: Ditaloni, Eliche Casarecce, Linguine, Mezzi Fischiotti, Pappardelle, and Conchiglioni. Bowl not included.

From Madonna Dell'Olivo, Itrans d’oliva extra vergine is a rare find. This extra virgin olive oil is a denocciolato oil, meaning that the olive pits were removed from the olives before pressing. (Most other oils press whole olives). Slow Food.

From Madonna Dell'Oliva, Raro d’oliva extra vergine is a rare find. This extra virgin olive oil is a denocciolato oil, meaning that the olive pits were removed from the olives before pressing. (Most other oils press whole olives). Award winner.

A beautiful and traditional selection from Sorrento in sunny Campania. The master producers at Gargiulo have produced this Sorrentolio selection, Syrrentum, and bottled it in a beautiful anfora.

From sunny Campania, Venus is the Organic selection from Gargiulo in Sorrento. This lovely oil evokes memories of travels to Sorrento and Capri.

A traditional preparation from southern Italy. This distillate is a fish sauce extracted from cured anchovies. Each batch takes five months to produce. Featured in the Wall Street Journal’s Guide to the Best in Summer Food (May 14, 2011).

From sunny Campania, Venus is the Organic selection from Gargiulo in Sorrento. This lovely oil evokes memories of travels to Sorrento and Capri. This smaller bottle makes a lovely little hostess gift.

In the Cilento area of the region of Campania, there is a town named Controne. In that small town, Michele Ferrante grows these heirloom beans. Controne beans are tender and thin skinned, and they cook to perfection in a shorter time than common beans.