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Figs | Campania Foods

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Its unique and special characteristics, very much appreciated even abroad, gives the name to “Fico Bianco del Cilento”: once dried, the sweet peel gets light yellow coloured rather than chestnut brown if oven-cooked. Its origins date back to to the VI century BC, due to the Greek colonists that here founded several cities. Wrapped up uncooked in different shapes the Figs of Cilento are commercialized even according to the traditional way: placed in bulk into handmade baskets that could weight even more t...

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Tartufo Nero | Campania Foods

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The black gold of Campania: Il Tartufo. Wellington, Florida TEL(561)-312-7925. Castel San Giorgio (SA) TEL(081)-009-2539. Welcome to Campania Foods. The Foods of Campania. History of the Region. Agrioil S.p.A. L’Arcangelo Olive Oil. Aceto Milano – Vinegar. Delfino Battista s.r.l. The Wines and Liquors of Campania. Lacryma Christi del Vesuvio. Il libro guida agli Oli D’Italia. Le Olive di Gaeta. Pomodorino del piennolo del Vesuvio. Wellington, Florida TEL(561)-312-7925 ITALY:.

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History of the Region | Campania Foods

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History of the Region. Campania (Italian pronunciation: [kamˈpaːnja]) is a region in southern Italy. The region has a population of around 5.8 million people, making it the second-most-populous region of Italy; its total area of 13,595 km makes it the most densely populated region in the country. Located on the Italian Peninsula, with the Tyrrhenian Sea to the west, the small Flegrean Islands and Capri are also administratively part of the region. Wellington, Florida TEL(561)-312-7925. Le Olive di Gaeta.

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Legumes | Campania Foods

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Forage legumes are of two broad types. Some, like alfalfa, clover, vetch, stylo or Arachis, are sown in pasture and grazed by livestock. Other forage legumes such as Leucaena or Albizia are woody shrub or tree species that are either broken down by livestock or regularly cut by humans to provide stock feed. Bloom legume species include species such as lupin which are farmed commercially for their blooms as well as being popular in gardens worldwide. The term is derived from the French word “légume&...

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Pasta | Campania Foods

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In general, Italian pasta is made from wheat, although buckwheat (grano saraceno) is extensively used in Lombardy’s Valtellina and other regions of northern Italy. In the past, each area of the country had its own types of pasta and its own ways of preparing them. Garofalo Signature offers 5 long cuts of pasta, including. Garofalo Signature offers 6 short cuts of pasta, including. PENNE MEZ. RIGATE. Garofalo Signature offers 4 spoon cuts of pasta, including. Cream sauce with salmon and peas. Penne is the...

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Cheeses | Campania Foods

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Cheeses, both soft and aged, are a very important part of the Italian diet and also have their place in Neapolitan cooking: some recipes are descended from very old Roman traditions. Starting from the freshest ones, the most used are:. The ricotta di fuscella, very fresh and light, was originally sold in hand-made baskets. Commonly found now as a filling for certain pastas. The ricotta fresca, eaten both fresh, and as side ingredient (for instance, on top of pasta with Neapolitan ragù. Delfino Battista s...

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Recepies | Campania Foods

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There are so many sources for the region making this list almost endless. One source that contains many of the traditional recepies is e-rcps. Also below are some interesting videos that can get you started. As we find new sources we will add the to the list. San Marzano Pomodori Recepies. Wellington, Florida TEL(561)-312-7925. Castel San Giorgio (SA) TEL(081)-009-2539. Welcome to Campania Foods. The Foods of Campania. History of the Region. Agrioil S.p.A. L’Arcangelo Olive Oil. Le Olive di Gaeta.

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Olive Oil | Campania Foods

https://thefoodsofcampania.wordpress.com//fruit/typical-products/olive-oil

Extra-virgin olive oil comes from virgin oil production only, contains no more than 0.8% acidity, and is judged to have a superior taste. Extra Virgin olive oil accounts for less than 10% of oil in many producing countries. It is used on salads, added at the table to soups and stews and for dipping. Comes from virgin oil production only, has an acidity less than 2%, and is judged to have a good taste. Oils labeled as Pure olive oil or Olive oil are usually a blend of refined and virgin production oil.

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Olive Oil | Campania Foods

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Stilla Extra Virgin Olive Oil. Extra-virgin olive oil comes from virgin oil production only, contains no more than 0.8% acidity, and is judged to have a superior taste. Extra Virgin olive oil accounts for less than 10% of oil in many producing countries. It is used on salads, added at the table to soups and stews and for dipping. Comes from virgin oil production only, has an acidity less than 2%, and is judged to have a good taste. Art 001 –. Bottle .5 Liter. Art 002 –. Bottle .250 liter. Art 003 –.