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Products and ingredients — Page 2

Traditional Italian products explained through sources and territories. Page 2.

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Editorial illustration of Pomodoro pelato di Napoli
Product · Campania

Pomodoro pelato di Napoli

Pomodoro pelato di Napoli is a peeled, processed tomato whose name still points toward Naples.

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Editorial illustration of Scarola bianca riccia schiana
Product · Campania

Scarola bianca riccia schiana

Gardeners know it as paparegna as well. Across the whole Neapolitan provincial territory this escarole is grown as a distinct type, and the extra names on the plant are really a map of the…

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Editorial illustration of Provola affumicata*
Product · Campania

Provola affumicata*

Especially in the Salerno area, Provola affumicata is made by following that same described method, yet the milk is buffalo milk only.

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Editorial illustration of Burro di bufala
Product · Campania

Burro di bufala

Burro di bufala begins as cream, churned until it becomes butter. When the cream itself is taken straight from centrifugation, the leftover mass is still left to mature and then stripped of…

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Editorial illustration of Rapa catozza
Product · Campania

Rapa catozza

Rapa catozza is a herbaceous brassica, a turnip of the Cruciferae, grown on an annual cycle.

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Editorial illustration of Ciliegia del Monte
Product · Campania

Ciliegia del Monte

Ciliegia del Monte is a cherry tied to the Vesuvian slopes around Somma, and Regione Campania treats it as the most prestigious cherry of the whole region.

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Wheels of Bitto maturing on wooden shelves in a cellar
Product · Lombardy

Formaggio Bitto

Begin with the name itself. Bitto is not treated here as a distant emblem or a frozen souvenir of the mountains.

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Editorial illustration of Prugna coglipiecuri
Product · Campania

Prugna coglipiecuri

Prugna coglipiecuri is a Campania plum whose appeal sits in a simple contrast: an elongated form rather than a round one, and a brief season that falls between June and July.

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Editorial illustration of Oliva caiazzara
Product · Campania

Oliva caiazzara

On the hills around Caiazzo, in the province of Caserta, the olive called Caiazzara is a variety spread through that landscape.

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Editorial illustration of Filetto di Vairano Patenora*
Product · Campania

Filetto di Vairano Patenora*

Filetto di Vairano Patenora is a pork fillet from that Campanian town, taken as a natural cut in a thin veil and wrapped as filetto or filettone.

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Editorial illustration of Soppressata del Cilento*
Product · Campania

Soppressata del Cilento*

Soppressata del Cilento is a cured pork sausage from Campania whose appeal sits in what stays out of the mix as much as what goes in.

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Editorial illustration of Liquore di gelse rosse
Product · Campania

Liquore di gelse rosse

According to Regione Campania, Liquore di gelse rosse belongs with the oldest recipes in the rosolio family: a fruit spirit meant to capture the dark sweetness of red mulberries rather than…

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Editorial illustration of Mandarino comune vesuviano
Product · Campania

Mandarino comune vesuviano

Mandarino comune vesuviano is a local ecotype of mandarin tied, in Campania’s regional record, to the communes of Trecase and Boscoreale.

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Editorial illustration of Amarene appassite dei Colli di S. Pietro
Product · Campania

Amarene appassite dei Colli di S. Pietro

Amarene appassite dei Colli di S. Pietro are sour cherries from that hillside country, dried rather than eaten at once.

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Editorial illustration of Risi di Casalbuono
Product · Campania

Risi di Casalbuono

Risi di Casalbuono is an ecotype of climbing bean, not a rice dish despite the name. What makes it worth a closer look is the way it is sown: in mixed planting with maize, so the corn itself…

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Editorial illustration of Casuforte di Statigliano, Cacioforte, Casoforte*
Product · Campania

Casuforte di Statigliano, Cacioforte, Casoforte*

Casuforte di Statigliano — also known as Cacioforte or Casoforte — begins with goat’s milk still warm from the milking.

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Editorial illustration of Pane di Baiano
Product · Campania

Pane di Baiano

Pane di Baiano is an elongated loaf tied to the Baianese area of Avellino, including Lauro and the Vallo, as recorded by Regione Campania.

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Editorial illustration of Castagna paccuta
Product · Campania

Castagna paccuta

Castagna paccuta is a chestnut of Campania’s hills, listed by Regione Campania among typical cultivated varieties and nicknamed Tempestiva because it ripens so soon.

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Editorial illustration of Fagiolo di Mandìa
Product · Campania

Fagiolo di Mandìa

Fagiolo di Mandìa takes its name from Mandia, a hamlet of Ascea in the province of Salerno.

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Editorial illustration of Liquore crema di limone
Product · Campania

Liquore crema di limone

Call it cremoncello if you like: on the Amalfi peninsula, in Salerno province, this lemon cream liqueur is a local specialty.

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Editorial illustration of Pecorino salaprese*
Product · Campania

Pecorino salaprese*

Regione Campania records Pecorino salaprese as a cheese from local sheep’s milk. The milk is brought up to 36 degrees, then rennet is added and the mass is left to set for about twenty to…

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Editorial illustration of Treccia di Montella
Product · Campania

Treccia di Montella

In the Avellino hinterland, around Montella, Bagnoli Irpino and Nusco, a fresh pasta filata cheese is still given a very particular silhouette: three cords, worked by hand and then plaited.

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Editorial illustration of Caso Vallicelli*
Product · Campania

Caso Vallicelli*

Appetite begins where the milk thickens, not at the table. After only a few minutes the curd is obtained; then it is drawn out and the forms receive it, so each piece first takes a shape you…

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Aged Caciobarile on a wooden table, with a cut wedge showing its straw-coloured paste
Product · Campania

Caciobarile

Savignano Irpino, in the province of Avellino, is where Caciobarile is tied to the land.

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