Buy the Coast
Products
FARM PRODUCTS:
Pomodorino del piennolo del Vesuvio DOP (DOP labelled cherry tomatoes of the Vesuvius)
The popular names "Fiaschella", "Lampadina", "Patanara", "Principe Borghese" and "Re Umberto" define the precious oval or prune shaped fruit with a pointy tip and thick peel. When they are preserved as a bunch (or "al piennolo") they are known as "pomodorino do’ piennolo" (do’ piennolo cherry tomato). These tasty fruits are the basis of many delicious traditional meat and seafood dishes and they can be sun-dried or preserved in oil. They are traditionally combined with bread, olive oil and salt.
APRICOTS FROM MOUNT VESUVIUS
Traces of their cultivation on the Vesuvian territory date back to the IV century, but it is only in 1583 when they become well known, when Giovan Battista Della Porta, Neapolitan scientist, divides them into two groups: the "bericocche" (round shaped with a white and soft pulp, stuck to the pit) and the "chiusomele" (with the pulp not so stuck to the pit, very colourful, smooth and very valuable). With very poetic or bizzarre names, smooth or spiny Boccuccia, Vitillo or Pellecchiella, Cafona or Baracca, Prete, Monaco Bella or Palummella, they are all known in Naples as "crisommole". The Vesuvian area is an extraordinary location filled with high qualità typical agricultural products. The apricots are considered to be the most characteristic of all products: they ripen from the end of May up until the end of July and the many varieties differ in size, intensity, smoothness of the peel and flavour, that goes from extraordinary sweetness of the Pellecchiella – the absolute best – to the bitterness of the Vitillo.
White onion from Pompei
Small medium-sized onion, flat with white, going towards greenish, pulp and outer peel. The harvest of this product is not widely diffused in the Agro Pompeiano territory, in the province of Naples and in the Agro Sarnese – Noverino territory in the province of Salerno. They are cultivated in spring, from March to June and are sold in bunches; in order to fully appreciate their flavour they must be very fresh or used to prepare preserves.
Artichoke from Castellammare
The artichoke from Castellammare, also known as "violetto di Castellammare" is an artichoke without thorns, with huge inflorescence, round and globe shaped; the leaves are edible, they go towards a pinkish colour with hints of violet. This artichoke, typical product of Naples, especially in the Castellammare area, is considered a sub-type of the "romanesco" variety and is famous for the tenderness of its leaves and its delicate colour. It ripens early, in fact it is harvested between February and mid May, but already during February-March the "mammarelle" (the central flower-heads) are gathered. The early ripening of this vegetable was already recorded in different agricultural manuals dating back to the Bourbon period, where it is defined as "early" in Castellammare since it was harvested already during the spring.
PRODUCTS FROM THE OVEN:
PASTA OF GRAGNANO
On top of a valley, the high quality hard grain pasta of Gragnano dates back to ‘500. Water flowed, ran the mills, and gave the pasta a very characteristic taste; the hot but breezy sea climate helps to dry it. Long ago the pasta was put dry outside, along the town’s streets with constant temperatures and humidity, guaranteeing the taste and perfect preservation of the product. It was for this reason that in the XVII century the first family run pasta factories were built. They transformed the city into a very famous industrial centre. The historic pasta factories, still today, use the same production rules that were used long ago: hard grain and homemade processing, with bronze drawing and natural drying.
BISCUITS OF CASTELLAMMARE
The recipe for this delicious biscuit, created, in the XIX century, by a family of local makers, who have jealously kept the secret, is still today surrounded by a shroud of mystery. Popular tales, that have connected the tragic family events to the continuous refusals to sell it, have contributed in increasing the interest around this delicious cigar shaped biscuit. It is produced and sold at an industrial level and uses an age-old recipe of flour, sugar and natural flavours. Naturally leavened and oven baked, the biscuits of Castellammare, which come in long shapes or ring shapes or in a "freselline" shape, still today are packaged in the same light-blue paper used by the bakers of nearby Gragnano and they are commonly eaten by dipping them in the famous water "Acqua della Madonna", whose source is located in Castellammare
BREAD OF S. SEBASTIANO
The "palatone" of San Sebastiano, genuine and high quality product, still today maintains the processing rules and ingredients used long ago. It comes in an elongated shape and is high from the base. In order to prepare it you need soft grain flour, brewer’s yeast, water, strictly the local one, and the right amount of salt. The flour is added to the brewer’s yeast which is previously dissolved in warm water and then the whole mixture, divided into half kilo or 2 kilo forms, is left to rise for a few hours and then baked in a hot wood oven. Le caratteristiche del pane di San Sebastiano sono la crosta sottile e dorata e la deliziosa mollica bianca, che si conserva fragrante per parecchi giorni. The bread is sold in the local shops and, on Sunday mornings, by street sellers.
TARALLI of AGEROLA, with ALMONDS and FENNEL
The recipe of the "tarallo al finocchietto" of Agerola, municipality in the province of Naples that gives access to the Amalfi Coast, was handed down by word of mouth from generation to generation. The mixture, made with natural "crescito" (or left over bread), water, flour, fennel, pepper and salt is slowly turned into doughnuts or braids and left to rise for about half an hour. After it has risen, each doughnut is dipped in boiling water for about 2 minutes, before it is baked and then packaged. A variation from the original recipe, also this very old, is the tarallo with almonds, replacing the fennel with butter and whole or chopped almonds. The same shape is kept but they are slightly more crumbly and, thanks to the almonds, have a bittersweet aftertaste.
Pomodorino del piennolo del Vesuvio DOP (DOP labelled cherry tomatoes of the Vesuvius)
The popular names "Fiaschella", "Lampadina", "Patanara", "Principe Borghese" and "Re Umberto" define the precious oval or prune shaped fruit with a pointy tip and thick peel. When they are preserved as a bunch (or "al piennolo") they are known as "pomodorino do’ piennolo" (do’ piennolo cherry tomato). These tasty fruits are the basis of many delicious traditional meat and seafood dishes and they can be sun-dried or preserved in oil. They are traditionally combined with bread, olive oil and salt.
APRICOTS FROM MOUNT VESUVIUS
Traces of their cultivation on the Vesuvian territory date back to the IV century, but it is only in 1583 when they become well known, when Giovan Battista Della Porta, Neapolitan scientist, divides them into two groups: the "bericocche" (round shaped with a white and soft pulp, stuck to the pit) and the "chiusomele" (with the pulp not so stuck to the pit, very colourful, smooth and very valuable). With very poetic or bizzarre names, smooth or spiny Boccuccia, Vitillo or Pellecchiella, Cafona or Baracca, Prete, Monaco Bella or Palummella, they are all known in Naples as "crisommole". The Vesuvian area is an extraordinary location filled with high qualità typical agricultural products. The apricots are considered to be the most characteristic of all products: they ripen from the end of May up until the end of July and the many varieties differ in size, intensity, smoothness of the peel and flavour, that goes from extraordinary sweetness of the Pellecchiella – the absolute best – to the bitterness of the Vitillo.
White onion from Pompei
Small medium-sized onion, flat with white, going towards greenish, pulp and outer peel. The harvest of this product is not widely diffused in the Agro Pompeiano territory, in the province of Naples and in the Agro Sarnese – Noverino territory in the province of Salerno. They are cultivated in spring, from March to June and are sold in bunches; in order to fully appreciate their flavour they must be very fresh or used to prepare preserves.
Artichoke from Castellammare
The artichoke from Castellammare, also known as "violetto di Castellammare" is an artichoke without thorns, with huge inflorescence, round and globe shaped; the leaves are edible, they go towards a pinkish colour with hints of violet. This artichoke, typical product of Naples, especially in the Castellammare area, is considered a sub-type of the "romanesco" variety and is famous for the tenderness of its leaves and its delicate colour. It ripens early, in fact it is harvested between February and mid May, but already during February-March the "mammarelle" (the central flower-heads) are gathered. The early ripening of this vegetable was already recorded in different agricultural manuals dating back to the Bourbon period, where it is defined as "early" in Castellammare since it was harvested already during the spring.
PRODUCTS FROM THE OVEN:
PASTA OF GRAGNANO
On top of a valley, the high quality hard grain pasta of Gragnano dates back to ‘500. Water flowed, ran the mills, and gave the pasta a very characteristic taste; the hot but breezy sea climate helps to dry it. Long ago the pasta was put dry outside, along the town’s streets with constant temperatures and humidity, guaranteeing the taste and perfect preservation of the product. It was for this reason that in the XVII century the first family run pasta factories were built. They transformed the city into a very famous industrial centre. The historic pasta factories, still today, use the same production rules that were used long ago: hard grain and homemade processing, with bronze drawing and natural drying.
BISCUITS OF CASTELLAMMARE
The recipe for this delicious biscuit, created, in the XIX century, by a family of local makers, who have jealously kept the secret, is still today surrounded by a shroud of mystery. Popular tales, that have connected the tragic family events to the continuous refusals to sell it, have contributed in increasing the interest around this delicious cigar shaped biscuit. It is produced and sold at an industrial level and uses an age-old recipe of flour, sugar and natural flavours. Naturally leavened and oven baked, the biscuits of Castellammare, which come in long shapes or ring shapes or in a "freselline" shape, still today are packaged in the same light-blue paper used by the bakers of nearby Gragnano and they are commonly eaten by dipping them in the famous water "Acqua della Madonna", whose source is located in Castellammare
BREAD OF S. SEBASTIANO
The "palatone" of San Sebastiano, genuine and high quality product, still today maintains the processing rules and ingredients used long ago. It comes in an elongated shape and is high from the base. In order to prepare it you need soft grain flour, brewer’s yeast, water, strictly the local one, and the right amount of salt. The flour is added to the brewer’s yeast which is previously dissolved in warm water and then the whole mixture, divided into half kilo or 2 kilo forms, is left to rise for a few hours and then baked in a hot wood oven. Le caratteristiche del pane di San Sebastiano sono la crosta sottile e dorata e la deliziosa mollica bianca, che si conserva fragrante per parecchi giorni. The bread is sold in the local shops and, on Sunday mornings, by street sellers.
TARALLI of AGEROLA, with ALMONDS and FENNEL
The recipe of the "tarallo al finocchietto" of Agerola, municipality in the province of Naples that gives access to the Amalfi Coast, was handed down by word of mouth from generation to generation. The mixture, made with natural "crescito" (or left over bread), water, flour, fennel, pepper and salt is slowly turned into doughnuts or braids and left to rise for about half an hour. After it has risen, each doughnut is dipped in boiling water for about 2 minutes, before it is baked and then packaged. A variation from the original recipe, also this very old, is the tarallo with almonds, replacing the fennel with butter and whole or chopped almonds. The same shape is kept but they are slightly more crumbly and, thanks to the almonds, have a bittersweet aftertaste.
