Passalacqua coffee

Passalacqua´s story began in 1948. They were a small family coffee roasting company whose production was based on a machine of 5 kilograms. It was a small family business.
After a few years the company was completely changed. In fact, today the company’s activities have increased to 3460 kilograms per hour in the new 5000 square meters plant at Casavatore near Naples.
They are present all over the world, but they remain “small artisans”. They are a family company, now in its third generation.
They always interpret and preserve the best tradition of the Neapolitan
coffee and they select only the most valuable coffee qualities for theirs blends.

Product infos

Read more on Passalacqua´s own website.

The Temple of the Mozzarella

Podere dei Leoni borns in 1998 from qualified work of young entrepreneurs of Campania region tied to territory and tradition values in the production of dairy products of high quality.

Produce the best, using methods and raw materials related to the nature has always been the mission and the philosophy of the company.

The company’s objective is to offer, to the most refined and demanding palates, products of high quality, always ensuring compliance with the rules of hygiene, naturalness and freshness of the products, thanks to artisan workmanship.

The buffalo’s milk suitable for the production of mozzarella D.O.P. arrives from highly selected farms, strictly controlled and certified, all located in areas with protected designation of origin.

More info about Podere Dei Leoni on theirs amazing website!

Beppino Occelli – The flavours of excellence

Beppino Occelli began his activity in the dairy sector in 1976. His production has always followed the evolution of taste, in fact in some cases it has even anticipated the times, firstly with his butter, obtained exclusively from first-rate cream and immediately judged amongst the finest in the world, and later with the cheeses: from the famous Tuma dla Paja to the extremely rare Escarun, unanimously considered an authentic and inimitable delicacy. His is a very personal story of taste, rich insights, projects and satisfaction, but also of sacrifices and misunderstandings, due to a certain mentality and way of life imposed by the industrial logic and by the cultural impoverishment of the rural and mountain areas. Beppino Occelli’s story can probably be explained by his profound and indissoluble love for the land of his birth – the Langhe and the Alps – to which his creations and personal interpretations of traditional products are tied.

More info about Occelli´s products.

Mozzarella di bufala

Already known for the breeding of buffaloes, the Barlotti family also won the people’s taste with amazing flavors of its mozzarella, fresh cheese and soft cheese. This typical mozzarella is produced in rounded shapes of different sizes, nuggets, loaves or braids. Among the company’s specialties are, however, as even taste the cheese and buffalo ricotta. Produced with great skills, all “Barlotti´s” products are the result of passion and decades of experience of its managers, wealth that now has been handed down from generation to generation.

Click here for more information about Barlotti

Caseificio Artigiana

Caseificio Artigiana is synonymous with good taste: experts transforms the milk, “the white gold of the best farms around Putignano” to the many natural and tasty dairy products. Mozzarella, made from cow’s milk, salt and rennet, the main product of the Caseificio Artigiana but also products like bocconcini, ciliegine, Nodi, trecce and Fiordilatte satisfy every taste needs. The good taste of Stracciatella, Burrata and Burratina will surprise you. Burrata is completely fresh mozzarella produced in a slightly special way (with eg cream) and the result is a cheese with a creamy center so that you want to cry.

Burrata is a mozzarella that is filled with cream and mozzarella pieces. A product that is difficult to find because of its short shelf life. Products must be flown in from Italy the day after it is made and quickly delivered to consumers.


Lenzi´s truffles

Following a University Degree and a long experience in the sale of fresh truffles, SALVATORE LENZI founded LENZI TARTUFI IN 2003. Company that grew real fast investing heavily on Quality, Packaging and rigorous attention to detail.

Lenzi Tartufi regularly attends over twenty European expos, meeting with over twenty million of its customers that show increasing interest and taste in discovering our products.

Supplier of major international groups, Lenzi Tartufi offers sixty different articles made with either black or white truffle and has an exclusive product with the Black Truffle of Irpino, main ingredient in our ‘Bagnoli Truffle Sauce’ always a hit that sells thousands of pieces per year.

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High quality olive oil

Oleificio Dell’Orto (Frantoio) is a private family estate established in 1870 and located in Oliveto Citra (SA) in the Campania Region of Italy.

The olive orchard is approximately 40 miles from Salerno on the hills surrounding the splendid scenery of the Sele Valley. This valley was an important cultural crossroad well known to the Greeks and Phoenicians who introduced the olive tree to the inhabitants of the area.

esterno brochure GIAN9836 (1) interno depliant

The most modern method which farmers use to collect the olives is the use of a trunk and branch shaker that grips the olive tree and shakes it. The vibration of the branches makes the mature olives fall off into large nets and leaves the un-ripened olives behind.

The olives are then collected from the nets and put into aerated crates for transport from the field to the mill. The olives must be processed as quickly as possible, normally within 24 hours of picking, in order to keep down the oxidation and acidity.

The olives are poured into a vat and pushed through an opening to a conveyer belt for defoliating and washing. The defoliators suck the leaves, twigs, dirt, etc. through a powerful airflow generated by an exhaust fan. The washer then uses water to remove any remaining earth, stones, and other debris from the olives. A bi-product of this process are heating pellets.

The defoliated and washed olives move on to the crusher, giant stone wheels that are used to crush the olives into a mash. The olive oil extraction process called malaxing refers to the slow and temperature controlled mixing of the olive paste in order to make it possible to separate the oil from the crushed pulp. The mash is spread onto thin mats that are stacked into a press. As pressure is applied, oil and water seep out. No heat is used, hence the term “first cold press”.

After pressing, if the oil is judged to be excellent, any water is separated out, and the oil is filtered to remove small bits of fruit or pit. This is called the separation and clarification stage.

The final result is “Liquid Gold”. The oil is then decanted into airtight stainless steel silos to maintain freshness and quality before bottling. Dell’Orto is also certified for the cultivation of Organic and DOP (Protected Designation Origin) olives.

The certified Dell’Orto Organic Extra Virgin Olive Oil, a multi cultivar of Carpellese and Rotondella olives, is obtained according to the strict rules of organic farming. The process is certified organic by the Mediterranean Institute of Certification (IMC) according to strict regulations for the production, processing, and packaging of olive oil. The IMC certification is accepted by the USDA as meeting the requirements for organic products exported to the United States.

Dell’Orto’s D.O.P. Extra Virgin Olive Oil is obtained from a unique selection of olives, Carpellese, from a 20 acre orchard. Respecting the rigid rules regulating production guarantees both the quality and the traceability of the oil, giving to the consumer the absolute certainty of a product obtained from olives exclusively cultivated at this orchard.

Läs mer om Oleificio Dell´Orto

Grano Armando – For pasta lovers

Durum wheat semolina and water. 
Grano Armando pasta is made by using just two ingredients worked according to an essential recipe, as demanded by tradition.

Yet what makes the flavour of Grano Armando pasta unique is a persistent and innovative search for excellence.

That special flavour, recognisable out of a thousand, is the result of using only the best Italian durum wheat, bronze die extrusion, and long drying.

These are the three ingredients that transform Grano Armando from simple pasta into an authentic delicacy for the palate.

Just take a look to Grano Armando´s amazing website

Pasta Baronia … always “al dente”

Only full control can give absolute quality! The entire production process is continuously verified, from the selection of the wheat to the finished product, to the final cooking and taste test. Our pasta is the best fruit of our territory. This is why we gave it the name of our land. In fact, our Mill and our Pasta Factory are located in the Baronìa, an inland territory of the Region Campania, at the foothills of the Appennini Mountains. A natural crossroads of our culture, made of wheat and pasta, the Baronìa has always represented a bridge across the master pasta makers in Campania and the Tavoliere delle Puglie, the largest and most precious wheat belt in Italy. Here, in Baronìa, wheat has been a vital resource for centuries, on which is based the rural food tradition, handed down from generation to generation.

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Genuine Tuscan flavours

The tradition has been maintained over time from father to son. Today, the family Gambassi offer the same flavors as 200 years ago.

Genuine products without preservatives, dyes and lactose.

The production process takes place in full respect of the traditional methods, to ensure the original flavors and aromas. The pigs treated like peasants in our country long ago.