Il Fruttuoso Carmelo

Il Fruttuoso Carmelo is a micro farm located in a small Molise village, Gambatesa, known for the presence of the castle of Capua, an elegant medieval manor of inestimable artistic and architectural value. The company is located a few hundred meters from the border with Puglia and directly overlooks Lake Occhito, an artificial reservoir that is entrusted with precisely the task of marking the border between the two regions

Il Fruttuoso Carmelo: a story of passion that wins

The protagonist of this reality is called Pasqualina Tirro, for everyone Lina, who today produces and packages jams, jellies and mustards. Until a few years ago, Pasqualina did something else, being a dental hygienist, but several times during her days, on her way to work, she passed by her parents' land, “the Masserie del Carmine” on Mount Carmel, for her a restorative place for body and soul. She happened to look at the trees full of fruit that she never had time to harvest, but one day she decided to stop and pick 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. He transformed it into jam: it was the first step towards his new business. On 16 July 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 recalled the fruitfulness of the family lands located in the Defenza district: “Il Fruttuoso Carmelo”.

Il Fruttuoso Carmelo: natural handicrafts and traditional recipes

The company is characterized by the production of exquisite jams, jams, mustards and jellies, which can be used in the simple cutting board of cold cuts and cheeses, up to more elaborate culinary preparations. Lina, thanks to her stubbornness and imagination, has managed over the years to enrich her production, revisiting traditional recipes with dried fruit, spices and aromas, obtaining flavors that are always original and versatile.
The laboratory is devoid of industrial machines: the transformation takes place following traditional techniques, then slow cooking, pot and spoon.