Importer & distributor of authentic Southern Italian foods and products
Pasta di Gragnano IGP
The Pasta we offer is
called Gragnano IGP. An IGP certification for Italian products is very
important, as it guarantees that location and quality of the pasta are certified
to be from the south Italian city of Gragnano and therefore having certain characteristics.
This ancient pasta has had a revival recently and got rediscovered by numerous
Italian chefs around the world.
Gragnano has been the
Unesco World Capital for pasta since 2013. However, the pasta tradition in Gragnano
is much older. The city is uniquely located slightly elevated on the hills of the
Sorrento Peninsula, in the perfect location for pasta production, just between
mountain and sea, the Amalfi Coast and Monti Lattari. The city gets a gentle
sea breeze, that allows for slow but steady exsiccation of the pasta. On top of
that, the hills provide the city with clear, calcium-poor water to use in their
production. This all guarantees the perfect mix of sun, rain and humidity. And
most importantly, only 100% true Italian grown durum wheat is used, no GMOs, and
no chemical additives. The ingredients are so pure, that you can taste the
fresh water and wheat when having a bite of this traditional pasta.
There are documents recording
pasta being made in Italy as early as the 13th century. Until the 16th
century Gragnano’s pasta production though was mostly for home use, but soon after
Gragnano’s pasta makers started the commercial pasta production. Even the
architecture of the city changed and the “Gragnanesi” really turned the town
into the “Citta`dei Maccheroni.”
This wouldn’t have
been possible without Naples’ king (18th century), who commanded
that all the pasta in the kingdom of Naples should be produced in Gragnano and
only the water of the Monte Lattari could be used for it. And so, it started
that when walking through Gragnano, you would see the “white gold” drying on
the streets creating the guaranteed best pasta in the world!
Lettere, is a small rustic
village on the Sorrento Peninsula high on the Lattari Mountains counting only
slightly more than 6000 habitants. Picturesque and located on the hills
overlooking Mount Vesuvius and the Bay of Naples, with its medieval castle – this
town is home to the unique Lettere Wine. Sparkling and fruity, with a rich ruby
Walking through Lettere,
while amazed by the stunning view, you will feel the still very strong family
bonds and come to believe you have been thrown back in time to an Italy of
older times, no tourist masses, no chain restaurants or coffee houses, only
And it is exactly
those families that in century-old traditional way produce Lettere Wine.
Drizzling, sparkling, a
red treasure, unique in its own way, similar to Lambrusco but fruitier.
Imagine a wood-oven
baked Margherita Pizza, topped with gooey mozzarella and fresh basil. You need
a fitting wine for that, red to suit the sauce, but not too heavy and with some
kick to it. You’re having pizza, so you want some spark to your drink as well.
Wine Spector Magazine call Lettere Wine the perfect pizza wine.
This wine has been
produced for family use only according to antique ways since centuries, but
only recently these families are opening their production to the public. The
uniqueness of this wine is due to the suitable climate and nutrient rich soil
the grapes are cultivated on. When Mount Vesuvius erupted, the ash arrived so
far to cover the hills of the Monte Lattari where the grape cultivation takes
place. Grapes such as Piedirosso, Aglianico and Olivella, are all used to produce
Lettere Wine – they are an ancient mix for modern times. Try the “wine for
pizza” yourself and trust me you will always want a bottle of this in your
Sun, cliffs, sea breeze
Big bright yellow gold
Lemon trees, orange
trees, pannarelle wood
Sweet with a kick –
that is Limoncello
Sorrento is the land of Syrens and lemons. Everyone falls in love with this absolutely beautiful little town. It is uniquely located on top of a cliff and partly surrounded by ancient roman walls, which can even be seen from the sea. There are many reasons to visit this town, the sea, the panorama, the closeness to Capri, Positano and Amalfi and of course the Limoncello.
In medieval times, Sorrento
was a town of priests and nuns. Even still today there is an abundance of
churches in Sorrento. These nuns and monks possessed huge properties, where
they grew their lemon and orange trees and had local farmers helping them.
The lemon groves were so important to the town, many inhabitants bought up land to grow their own lemons. In these days, also a new harvesting method, the “Pagliarelle” was invented. “Pagliarelle” are a sort of wooden canapés which protected the trees and increased the quality of the harvest.
Because of this long
tradition, farmers in Sorrento know exactly how to grow lemons in the best way,
to make them real IGP Sorrento lemons. The groves overlook the turquoise water,
and also here the fertile volcanic soil does wonders. In Sorrento, Limoncello
is produced according to antique recipes, that families and monasteries
transmitted over generations.
growers know how to pick the perfect IGP lemon for Limoncello, and how to soak
the zest in rectified spirit to achieve the best results. Afterwards, sugar is
added to create a perfect twist of bitter and sweetness. Limoncello from
Sorrento is more than just liquor, it’s a tradition that you can taste with
every sip. A digestivo that brings you right back to
Sorrento Olive Oil
A grinding mill, a
manual press and hills covered with ancient olive trees.
This is how the story
of our olive oil began. An oil, that became essential for the people of this
region and praised for his many health and beauty benefits.
But what makes the
olive oil from this region so special?
The answers to this
are complex. First, we come back to the nutritious volcanic soil, resulting in
a nutrient-rich, fruity and intense olive oil. Then, the perfect combination between sun, sea
breeze and shadows from the mountains, making the taste of this oil so unique.
But there is another
key factor, the used harvesting method. Unlike other regions, Sorrento is very
hilly so you will rarely find big plantations. For generations, no machines can
be used to do the harvesting, and the olives have to be picked by hand.
Once picked and
sorted, the production process is now done by machines, but according to
antique methods and family traditions. The oil is only cold-pressed, making it
Cold pressed extra virgin
olive oil has numerous benefits. It is nutrient rich and full of essential
healthy omega 3 and 6, enhancing brain function, improving cardiovascular
health and your skin and hair.
Despite the often
misconception, olive oil is a very healthy element and a real “toccasano”
(Neapolitan for healthy-maker) like my grandmother used to say.
And most of all, it is
the perfect finish for every dish. A drizzle of it adds freshness and
intensifies the flavor.
Next to the pure extra
virgin olive oil, we can also provide you with delicious infused options, a
lemon oil for your fish, an orange infused option for your summer oil, oregano
for your ciabatta, garlic for extra flavor or white truffle for that added
“posh” feeling and so much more.
Try this liquid gold
and you will want to make it part of your kitchen essentials.