There is a small tomato that grows on the slopes of Mount Vesuvius, where volcanic soil and strong temperature variations shape a fruit with intense and distinctive character.

The Piennolo del Vesuvio tomato is recognizable by its elongated oval shape with a pointed tip. Its skin is thick and firm, the flesh compact and highly aromatic. The flavor balances pronounced sweetness with a distinctive acidic finish, due to its high concentration of sugars and organic acids. The lava-rich soil, abundant in potassium and sulfur, gives the fruit its natural mineral savoriness and vibrant deep red color.

Its introduction to Campania dates back to 1759, when the Viceroy of Peru presented it to King Ferdinand IV of Naples at his coronation. Planted on the slopes of Vesuvius, it adapted perfectly to the environment and developed the qualities that today make it one of Italy’s gastronomic excellences. In 2009 it received DOP status, guaranteeing its authenticity.

The name “piennolo” comes from the traditional practice of tying the tomato clusters into hanging bunches. According to legend, the custom began with fishermen’s wives who, accustomed to weaving fishing nets, started intertwining tomato branches as well.

At 24 months, Parmigiano Reggiano reaches one of its most distinctive points of balance, combining sweetness, savoury depth and texture.

After two years of ageing, the cheese becomes more granular and crumbly, while its flavour develops greater depth without losing balance. At this stage, aromas of milk, melted butter and fresh fruit emerge alongside a more defined savoury character.

The small white dots that can appear in the cheese are not salt crystals: they are crystals of tyrosine, an amino acid that becomes increasingly visible as ageing progresses.

There is a sauce that takes its time, built on patient simmering and carefully selected ingredients, and that has become a symbol of Italian cuisine.

Our ragù simmers gently for three hours over a base of onion, celery and carrot. We use first-choice minced beef and pork sourced exclusively from Italian farms. The prolonged simmering develops a deep umami flavor. The natural sweetness of the soffritto balances the acidity of the wine and the aromatic depth of Piennolo tomatoes. A small knob of butter added at the end harmonizes the sauce, making it dense and enveloping. Rosemary and bay leaf complete the aromatic profile.

The word ragù derives from the French ragout, referring to medieval slow-cooked stews. Tomato became a stable ingredient only between the late 18th and early 20th centuries, shaping the modern ragù.

In 1891 Pellegrino Artusi described “Maccheroni alla bolognese” without tomato. The consistent use of tomato became standard only in the early 20th century.

There is a small tomato that grows on the slopes of Mount Vesuvius, where volcanic soil and strong temperature variations shape a fruit with intense and distinctive character.

The Piennolo del Vesuvio tomato is recognizable by its elongated oval shape with a pointed tip. Its skin is thick and firm, the flesh compact and highly aromatic. The flavor balances pronounced sweetness with a distinctive acidic finish, due to its high concentration of sugars and organic acids. The lava-rich soil, abundant in potassium and sulfur, gives the fruit its natural mineral savoriness and vibrant deep red color.

Its introduction to Campania dates back to 1759, when the Viceroy of Peru presented it to King Ferdinand IV of Naples at his coronation. Planted on the slopes of Vesuvius, it adapted perfectly to the environment and developed the qualities that today make it one of Italy’s gastronomic excellences. In 2009 it received DOP status, guaranteeing its authenticity.

The name “piennolo” comes from the traditional practice of tying the tomato clusters into hanging bunches. According to legend, the custom began with fishermen’s wives who, accustomed to weaving fishing nets, started intertwining tomato branches as well.

At 24 months, Parmigiano Reggiano reaches one of its most distinctive points of balance, combining sweetness, savoury depth and texture.

After two years of ageing, the cheese becomes more granular and crumbly, while its flavour develops greater depth without losing balance. At this stage, aromas of milk, melted butter and fresh fruit emerge alongside a more defined savoury character.

The small white dots that can appear in the cheese are not salt crystals: they are crystals of tyrosine, an amino acid that becomes increasingly visible as ageing progresses.

There is a cured meat that is neither pancetta nor bacon: it comes from the pork cheek and is slowly aged, with a fat composition that makes it unique when cooked.

Roman guanciale is made from pork jowl, cured with salt, pepper and sometimes herbs. Aging typically lasts two to three months. When heated, it slowly renders its rich fat, which becomes part of the sauce. The exterior turns crisp while the interior remains tender, adding depth and structure.

Unlike pancetta, guanciale contains a higher ratio of creamy fat and less muscle fiber, making it essential for authentic carbonara.

There is a cheese that has accompanied Roman history for over two thousand years, created to nourish armies and built to last.

Pecorino Romano was served at imperial banquets and was part of the daily ration of Roman legionaries — about 27 grams per day. Its long shelf life made it ideal for travel. Though historically linked to Lazio, since the late 19th century most production has taken place in Sardinia, strengthening its pastoral tradition and export growth.

Production shifted largely to Sardinia after 1884, when salting cheese within Rome was prohibited, leading to significant export development.