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We are constantly working to offer you a range of natural, flavour-rich ingredients.
Let’s discover together the special features of each ingredient.
Pure life energy thrown in brushstrokes on plates to make the soul and eyes vibrate, even the tongue perceives the smells. Datterino Rosso sovereign over the sphere of the senses and even those who don’t want to, end up being caught up in it. In pieces, in juice, concentrated, whatever its state, it is by structure a force of nature.
It is a fruit with two opposing personalities that do not tell each other off and always end up finding themselves in an embrace: from salty, sour and bitter, it has the virtue of emphasising its exact opposite. Attractive, its firm flesh is cracking-proof. The red datterino fears no performance, it is beauty and power in no uncertain terms.
Name
Red Datterino
Last Name
Grangusto
Birth Place
Piana del Sele
Address
In all sauces
Special Signs
Sweet and intense
Overflowing with light, noble and proud, sparing no golden reverberations on the plate. It manages to make itself loved with the same devotion with which the Neapolitan balconies offer themselves full-face to Vesuvius.
The Yellow Datterino speaks that language so dear to the Mediterranean breeze: while it allows itself to be scratched by the seductive scent of aroamtic herbs, it yields with ease to the temptation of seawater cuisine, without turning its back on meats and cheeses, to the point of surprising in the unusual preparation of jams. It is no coincidence that the indigenous Americans were already attributing aphrodisiac power to the yellow tomato long before the Europeans too were bewitched by it at the hands of the Spaniards, who were even susceptible to the ornamental allure that earned it the name of golden apple.
Name
Yellow Datterino
Last Name
Grangusto
Birth Place
Piana del Sele
Address
Under the sun
Special Signs
Sweet and never sour
Bright colour, dense juice, fresh vegetable aroma, the Pizzutello is a tomato with the makings of a daredevil. Resistant to every whim of the weather, it retains the ideal firmness for fresh sauce. Its flesh clings to the dishes, remaining fluid yet creamy.
A typical variety from Campania, it glides over dishes like a lava flow in full eruptive force. In a perfect balance between acidity and sweetness, it knows how to impose itself with defined flavour without ever letting itself be perceived as rinsed until the last taste. The characteristic pointed shape from which it takes its name also reflects its character faithful to the Parthenopean assonances of its land of origin. With its savoury yet balanced synthesis it captures the most capricious palates, pleasant even when served raw and cold.
Name
Pizzutello
Last Name
Grangusto
Birth Place
Piana del Sele
Address
In every “pizzo” (corner)
Special Signs
Sweet and sour
Is like that, he gives himself without hesitation, in a single burst of generosity.
Small and round, it is destined for one bite. Of Mediterranean temperament, its best picture is next to ricotta cheese, but it often ends up in the frying pan with fish all’acqua pazza and in salads. it is a prized fruit that is preserved in all its aromatic intensity. How can you not love it!
Name
Cherry Tomato
Last Name
Grangusto
Birth Place
Piana del Sele
Address
In all textures
Special Signs
Intense and persistent
Is the most orange of taste universes, with the sweetest and largest space to explore but no spaceship. Among the largest fruits of the vegetable kingdom, it requires strong arms to be loved, but indulges genius and flair to be cooked.
Long the focus of a creative process that celebrates its versatility in the kitchen, in Campania one cannot say pumpkin without also thinking of beans: on “cocozze e fasul” (pumpkin and mussels), a typical dish of the local countryside, chefs and housewives compete for ownership of the oldest recipe. According to the most famous beliefs, the pumpkin protects the house from spirits.
It is customary to dry the fruit and keep it in the house as a wish for prosperity and wealth, or, while still fresh, it is emptied to place a candle inside it so that it may be light where there is darkness. Legends aside, for us it is magical roasted, in oil, marinated and in variations in broth, with pasta or vell.
Name
Pumpkin
Last Name
Grangusto
Birth Place
Piana del Sele
Address
On autumn tables
Special Signs
Sweet and juicy
Is the most glamorous bulbous vegetable. White, blond or red, it is enchanting and mysterious. its full-bodied flesh is enveloped in subtle transparencies that cloak the flesh.
There are those who love it raw and those who cannot resist its sweet and sour character. Some go crazy when it shows its caramelised side and for others it is beautiful marinade. it has always been the star of the kitchen, the queen of sautéing, it wipes out palates both cooked and roasted.
Of her we can say that she is not just a vegetable: the onion is a smell, a chemical reaction, a connection. It can make you smile, but it can also make you cry, but there is no solution: you have to put a little onion in your life to be happy.
Name
Onion
Last Name
Grangusto
Birth Place
Piana del Sele
Address
In the tastiest recipes
Special Signs
Sweet and intense
Donna solanum, undisputed mistress of the soil. Lady of the kitchen, it is a sensory experience. In the archaic language of the garden, its somewhat bitter character conditioned its name: the “mela-insana” risks being harmful if consumed in the wrong way.
It was long looked upon with suspicion, but the beautiful and monstrous apple, although it had no words, could speak to the taste and nose. Its skin of an almost chrome purple like the light spectrum of the night is shiny and intense. to appreciate it, one must be able to smell with one’s mouth open and listen with one’s palate.
There are those who are moved by hearing it sizzle and those who are anxious to lose it in the dish of pickles. Grated, mushroomed-style, stewed, with pasta or potatoes, on pizza or in spezzatino from north to south, for everyone when it becomes parmigiana it is at its most celebrated. If you tempt, you must give in. Resisting her is against nature.
Name
Aubergine
Last Name
Grangusto
Birth Place
Piana del Sele
Address
In parmesan and beyond
Special Signs
Bold and meaty
Without a doubt, it is the queen of winter. Like in a fairy tale, her heart is a tangle of ice-white leaves that the nearby grass infects with green. With its soft, dense foliage, it is used both raw and cooked.
It is suitable for serving as a fresh starter seasoned with oil, salt and lemon. But to appreciate it in its Mediterranean and rustic charm, it should absolutely be blanched in salted water and then sautéed with oil, garlic, anchovies, raisins, pine nuts, capers and Gaeta black olives.
Prepared this way, it is also perfect on pizza or as a filling for calzone. We all agree that when it comes to escarole, even the scent is an ingredient that activates the innermost circuits of memory.
Name
Escarole
Last Name
Grangusto
Birth Place
Piana del Sele
Address
Pan-fried
Special Signs
Bitter and crunchy
Let’s make it clear right away, turnip greens do not exist in Campania. They are called friarielli exclusively. And they are an institution. It is defined by history before the will of the people.
Already from depictions in ancient Pompeii, we discover that they were a favourite dish of the ancient Romans. If, in the land of Vesuvius, turnip greens have remained an unshakeable pillar of gastronomic tradition, it cannot be denied that in Apulia, turnip greens are even an identity. Overwhelmed by such boundless love, the region of orecchiette pasta worships it like a religion.
May be the pungent taste, the slightly bitter flavour, the strong disorientation of the palate, the wild call that sends the brain into meltdown, but we too absolutely had to have them in our selection. Taste it!
Name
Turnip greens
Last Name
Grangusto
Birth Place
Piana del Sele
Address
Amidst the orecchiette
Special Signs
Bitter and tasty
There is little to say, it likes to shine like the sun. Its colour amplifies the taste of food. Its golden yellow light is an experience even for the mind that overflows with positive emotion. It thus competes for supremacy with the red pepper, standing out in natural aperitifs for its sweetness and glow. But its consecration is in the oven: in gratin with anchovies, in roulade and stuffed.
Vegetarians love it roasted, gourmands prefer it fried. It stands out in caponata and is wonderful in cream on pasta. Chefs love to show it off by giving dishes that slightly gourmet touch. The yellow pepper was born to be daring, in cream or strips, it spares no sinuosity that lends itself well to enhancing those ton sur ton colours that give a sense of design even at the table.
Name
Yellow Pepper
Last Name
Grangusto
Birth Place
Piana del Sele
Address
In oil dipping sauce
Special Signs
Delicate and radiant
They say it’s a heavy type, but then they try it, they love it, and above all, they don’t forget it. it’s as bold as the dazzling red of its chrome, with a definite flavour it can be sweet and full-bodied. In the kitchen it was sovereign of the kingdom of Naples before the tomato challenged it.
Raw, roasted, peeled, fried or stewed, its goodness cannot be measured: crispy or seared, its fleshy flesh is not afraid of an open flame. Protagonist of summer recipes, vegetarian or not, it boasts a load of vitamin C and antioxidants essential against ageing and for the well-being of the heart. As they say, it makes blood and colour!
Name
Red Pepper
Last Name
Grangusto
Birth Place
Piana del Sele
Address
In every peperonata
Special Signs
Crunchy and strong