IN NAPOLETAN KAKI VAINIGLIA OIL
Kaki Vainiglia Napoletano 62%, extra virgin olive oil 37%, wine vinegar, salt and natural flavors
270g glass jar.
The product represents an excellence of the territory certified 100% Made in Italy.
KAKI VAINIGLIA NEAPOLITAN
The persimmon, also known as lotus or diospiro (literally "food of the gods" for its exquisite goodness), cultivated for over a millennium in Asia, was already known to the Romans, as Pliny handed down to us in his Naturalis Historia. But it is only at the beginning of the last century that the cultivation of persimmon spreads in Campania, finding in the pedo-climatic characteristics of this region, the best conditions for achieving national production primacy.
The production basin is still very large and includes the Phlegraean area, the Acerrana-Vesuvian area, the Maddalonese area and the Nocerino-Paganese area.
The product is of particular value for its large size and excellent flavor, mostly due to the high sugar content that the soil and the Neapolitan climate are able to transmit.
Among its peculiarities is that of producing both astringent and non-astringent fruits (the famous Kaki Vainiglia), depending on whether or not fertilization has been ensured during flowering, through the presence of an adequate number of pollinating plants.
The fertilized fruits, edible already at the time of harvest but with a certain number of seeds, are typical of this variety and are used for the local market in the autumn period.
The lotuses, on the other hand, not fertilized and therefore without seeds, must be subjected to amalgamation, natural or forced, before they can be consumed, but it is precisely this treatment that enhances the sweetness and flavor that makes them easily perishable.
In addition to being consumed as a fresh fruit (excellent is its use as a dessert to be eaten with a spoon), Neapolitan Kaki Vainiglia can be used in the preparation of jams, or an unusual but very tasty sweet and sour flavor in oil.
- 270 gr
From the land of the volcano, delicious delights to savor
"Sapori Vesuviani is a family-run biodynamic agricultural company passionately managed by Pasquale Imperato. Located at the foothills of the volcano in the Vesuvius National Park, a treasure trove of typicality where the typical product par excellence is represented by the Pomodorino del Piennolo del Vesuvio D.O.P. (Protected Designation of Origin) and the Vesuvio Apricot. The company specializes in the recovery of typical agricultural productions from the Vesuvian territory intended for artisanal processing, reconciling ancient peasant traditions with innovation to obtain high-quality, healthy, and genuine products in harmony with nature. Everything that the land offers according to the "seasonality" is produced, processed, and carefully preserved by us for the tables of all those who have the pleasure of rediscovering the "flavors of the past." The quality of the raw materials, harvested at the right ripeness and naturally preserved, as well as extremely meticulous processing methods, ensure the birth of an excellent product.
Piennolo Tomatoes D.O.P.:
The Pomodorino del Piennolo del Vesuvio D.O.P. is one of the most typical and ancient products of Campanian agriculture. It benefits from the volcanic soil and the generous sun: it is said that even its "fiery" color is the work of the volcano because, according to legend, its roots feed on the lava of Vesuvius itself. The Pomodorino del Piennolo del Vesuvio is cultivated using a traditional method, which involves the use of wooden stakes and iron wire supports to prevent the berries from touching the ground and ensure they receive the sun's rays evenly. This variety is also called "del Piennolo" because the traditional preservation technique involves forming "Piennoli," which are pendulous clusters: entire bunches, harvested between July and August, arranged on a hemp string tied in a circle to create a single large cluster, suspended in dry and ventilated places.
The Vesuvian Apricot, known locally as 'crisommole,' is the most cultivated fruit in the Vesuvian area, where the volcanic nature of the soil, rich in minerals and potassium, promotes this cultivation, imparting a unique and characteristic flavor to the fruits. The term 'Vesuvian Apricot' actually encompasses approximately 100 ancient varieties. To differentiate one variety from another, characteristics such as size, intensity of aroma, smoothness of the skin, and taste are considered. The flavor ranges from very sweet, as in the case of Pellecchiella apricots, to the slightly bitter and tangy aroma of the Vitillo variety. However, they share common characteristics such as sweet, sugary pulp, intense aroma, and the orange-yellow color of the skin, often overlaid with shades of red or speckles. These apricots ripen in the medium-early period, with harvesting starting as early as mid-June. While they are enjoyed fresh and as is, Vesuvian Apricots are also in high demand by the food processing industry for making jams, juices, nectars, syrups, and candied fruits.
"The European Union, with Regulation 2081/92, established two designations, each with its respective marks, to protect and promote the quality of agri-food products linked to the tradition and characteristics of a specific territory. Specifically: D.O.P. (Denominazione di Origine Protetta) - 'Pomodorino del “Piennolo” del Vesuvio' is the quality mark attributed to agri-food products whose unique and unmistakable characteristics are linked to a specific territory. All stages of the production process (production, processing, elaboration) must occur within that same territory. I.G.P. (Indicazione Geografica Protetta) is the quality mark attributed to agri-food products for which a certain quality is influenced by the geographical origin, and at least one stage of the production cycle (production, processing, elaboration) takes place in a specific territory. The Sapori Vesuviani Agricultural Company adheres to the 'Qr Code Campania Trasparente' Project, a digital traceability system through which the Istituto Zooprofilattico Sperimentale del Mezzogiorno di Portici (Naples) certifies the quality and safety of products, soil, and irrigation water. This is done with the aim of ensuring the highest food safety standards on the table while respecting the environment