Il Fruttuoso Carmelo

The Fruity Carmelo is a micro agricultural enterprise located in a small village in Molise, Gambatesa, known for the presence of the Castle of Capua, an elegant medieval manor of inestimable artistic and architectural value. The company is situated a few hundred meters from the border with Puglia and directly overlooks Lake Occhito, an artificial reservoir that marks the boundary between the two regions.

The Fruity Carmelo: a story of passion that wins

The protagonist of this reality is named Pasqualina Tirro, known to all as Lina, who today produces and packages jams, jellies, and mustard. Until a few years ago, Pasqualina was involved in another profession, working as a dental hygienist, but multiple times during her days, while heading to work, she passed by her parents' lands, “the masserie of Carmine” on Mount Carmelo, a place for her that was restorative for both body and soul. She would often gaze at the trees laden with fruit that she never had time to collect, but one day she decided to stop and gather all the fruit she could. She would never forget the surprised look of her son and husband when they saw her return with all that fruit. She turned it into jam: it was the first step towards her new venture. On July 16, 2013, the day dedicated to Our Lady of Mount Carmel, she inaugurated the first laboratory in Gambatesa and chose to give her business a name that remembered the fertility of her family lands located in Contrada Defenza: “The Fruity Carmelo.”

The Fruity Carmelo: natural artisanal products and traditional recipes

The company is characterized by the production of exquisite jams, marmalades, mustards, and jellies, which can be used in a simple charcuterie board of cold cuts and cheeses, as well as in more elaborate culinary preparations. Lina, thanks to her tenacity and creativity, has managed over the years to enrich her production, reinterpreting traditional recipes with dried fruits, spices, and aromas, achieving always original and versatile flavors.
The laboratory is free of industrial machines: transformation occurs following traditional techniques, thus slow cooking, pot, and spoon.