The production area of our Campano Classico tomatoes is included in the northern area of the province of Salerno, and is produced on soils that are mostly covered with pyroclastic material of volcanic origin. The intrinsic characteristics that enhance the product are: typically sweet and sour taste, bright red color, scarce presence of seeds and placental fibers, bright red skin and easy to peel. These, together with the chemical-physical characteristics, make it unmistakable.
We pack it whole, pulp, peel and seeds in its juice. This tomato is particularly suitable for the preparation of ragù, etc.
“I created “Gennaro Esposito Chef” line in 2010, for the year I evaluated and evaluated one of the most important foods presented by the Italian cook and the chef, he kept it. When we talk about tomatoes, we refers to the principle of ingredients, which is a good part of the designated Italian chefs that I prefer. But talking about tomatoes we also struggle to rhetoric the rhetoric of the topic, because it is impossible, especially for those who lived and lives in the south of Italy, not to evoke black and white images of other eras, other women and other men , let’s say other gestures and other eating habits.
In this contrasting universe of sensations and memories my son moved when I decide to select and sign a product that would awaken many flavors but at the same time the richness of many young and very young people who too often consume uncriticals. Over the years the line has also been enriched with some design objects that I have personally created.”