Today we’re talking about capers from Pantelleria, tiny but very rich in flavour. But there’s more, we’ll also...
Campania is a land rich in genuine flavours and scents. The task of preserving the rich gastronomic and culinary heritage of this region is took on by housewives and family businesses. The sea and the land are the two main elements of this region: the abundance of fish - such as the oily fishes of the Amalfi coast - meets the durum wheat.
Anchovies from Cetara, Colatura anchovy sauce, bronze-drawn Ziti and pasta are among the best specialties that Italy’s Campania region has to offer - must-have pantry essentials for all gourmets.
The incredible anchovies from Cetara are fished in the gulf of Sorrento. They are then packed in oil or salt or turned into colatura anchovy sauce, to preserve the flavour of the sea. These anchovies are fleshy and processed carefully according to tradition.
Pasta comes from Gragnano, where it is produced following artisan production methods, i.e. it is made from durum wheat semolina and extruded through bronze dies. Thanks to the climate, Gragnano has been the indisputable home to the best pasta in the world since the 16th century.
Cheese could surely not be missing from our selection of Campania food products. There is the traditional smoked provola, which tastes amazing on pasta and melted on pizza or as filling for gourmet sandwiches. And then there is the coveted PDO Provolone del Monaco.
Two words best describe our assortment of Campania food: selection and authenticity. We carefully select all of our manufacturers and add products to our selection only if they pass two very strict tests: production must follow very high quality standards and the flavour must be nothing short of extraordinary.