Three are the Neapolitan excellences: Sun, Earth, and Sea, the main ingredients that make all the products of this "contradictory" region unique. The Campania, however, is among the most fascinating places for its landscape beauties and panoramas, and was already declared by the Romans as a treasure chest of goodness to bring to the courts of emperors. Those who arrive in Pompeii and visit the ancient streets can understand the significance of the quality of 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 factor of excellence, 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 Neapolitan excellences that everyone knows - they are among the most sought after products on the web - and are sought after.
We have chosen those who shout to the world the value of honest work and pure love for the Neapolitan land. Pasquale Imperato is one of those combative men, "the one" who managed to earn the Pomodorino del Piennolo del Vesuvio the coveted DOP, after long and difficult negotiations with those who sought to impede the protection of such a precious asset for that land. And it is precisely the pomodorino del piennolo that is the least known of the Neapolitan excellence products.
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 produces one of the best Mozzarella di Bufala Campana DOP in Italy, sending dozens of mozzarella every week all over the boot, among fine restaurants, gourmet shops, and even to our customers! The eccentric brothers of Vigne Storte who from Cilento tell us about the breath of the earth and the breeze of the wind in the glass with their fantastic wines.
And then the gold of Gragnano: the artisan 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 it was right in Gragnano that they were initially cooked in large pots along the road and then eaten with the hands. While the paccheri are the Neapolitan excellence par excellence, and we can already imagine them filled 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 on the territory: this is the case of the percoca. What is it? Simple, it's a peach but even the name evokes sweetness. The name comes from the typical orange of the fruit, and the sweetness leads to its use for the creation of juices or, as we tasted them, in syrup. The moment after, we were already inserting the product into the portal!
Many other specialties we have tasted and have decided to let our audience know. Yes, because to defeat those who want to burn the land, we must tell who is saving it day after day. Long live the Neapolitan excellences and those who care for and safeguard them!
S&M
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