Origin of tomato
Campania, Italy
Directions for use
A typical Campania dish are the Mafaldine di Gragnano together with the Corbara tomato.
The recipe has the name of “pasta with fujute clams” translated from the dialect Fuggite, in practice the tomato while it is sautéed in a pan releases a strong salty and marine flavor reminiscent of seafood recreating the same flavor of shellfish and seafood.
A must try will be an incredible surprise will amaze you.
Italianavera
Why did DF-Gourmet choose Italianavera? The reasons are varied and are based on 4 simple points:
- Simplicity
They tell the flavors and aromas of the past of tomatoes, they will help you to reproduce the “grandmother’s dishes”
- QUALITY
To make their sauces and tomatoes they select only the best 100% Italian raw materials, we like to call them “quality without compromise”
- PASSION
In all their products they try to convey their passion for the territory of origin and things well done, from processing to obsessive care in every detail for packaging
- FEMININITY
As they call it in Campania “A ‘pummarola” is female, in fact their company was founded by a woman entrepreneur and their team consists mainly of women workers
“Italianavera is more than a brand”
It is passion, it is the story of a woman who was lucky enough to be born among expanses of tomato fields, in one of the most beautiful places in the world
Italy.
