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Our Cooperative Eccellenze Nolane was born on the slopes of Vesuvius, an area belonging to the ancient Campania Felix.
We are an agricultural cooperative, registered on the Slow Food list for the Ancient Tomato of Naples and the Neapolitan Papaccella, and on the list of custodian farmers: we grow unique and extraordinary products that we brought back to life thanks to the rediscovery of ancient seeds. The choice of plant species is oriented to different indigenous varieties for organic production, which salvages ancient flavors. We follow all stages of production, from sowing to harvesting, to bring to Your tables a genuine product guaranteed by natural agriculture, respectful of soil fertility and plant health.
We give value to our rural culture linked to traditions, to the work in the fields, to the cycles of life, to ancient knowledges, that’s why at our cooperative You can find many varieties of native species: Broccolo dell’olio, Torzella Riccia, Papaccelle Napoletane, Zucchine San Pasquale, Melanzane Cime di Viola, Melanzana Tonda di Scafati, Melanzana a Grappolo, Zucca lunga Napoletana, Antichi Pomodori di Napoli, Pomodorini Già Giù, Datterino Caramella.
Roots are important to us!
In our artisan workshop, all the materials are first washed, selected and processed by hand and then packaged in their natural season. The techniques are artisanal but there is a food processing standard that ensures safety.
inDISPENSAbile is the product line dedicated to vegetables derived from ancient seeds, to those varieties more complex to follow and take care of in the fields and that, for this reason, have been lost. We offer You in oil vegetables as well as pickled, preserved in sweet and sour ones, but also jams and sauces ready to use. All made-up locally, farm to table.
It is the pure essence of tomato: very delicate and with a thin skin, it keeps its taste for a long time even stored. The sauce from these tomatoes literally stuck to the pasta, and does not transmit acidity to the food. Only such a tomato allows You to make the authentic Neapolitan pizza and the Neapolitan dish par excellence: the ragout.
They are grown like the vine and they are harvested from July to September at sunset. Only once they are cooked You can catch the difference. This food processing is part of the family history of the president of the Cooperative Eccellenze Nolane.
Round but flattened, ribbed, characterized by an intense color that can be red or green, these peppers have a full and crispy flesh. Although small, sautéed Neapolitan Papaccelle are the ideal side dishes for sausages, pork chops and cod. Because of their rustic flavor, they are ideal for preservation in oil or vinegar.