Campo d'Oro produces 150 products, holds six national and international certifications for organic production, food safety and packaging/processing processes, and has six main ranges of preserves, purées pateés and much more.
The company processes and preserves vegetable and fish products. It only uses seasonal fresh raw material, processed without using chemical products or colourings. The produce comes exclusively from Sicily, such as aubergines from Sciacca, artichokes from Menfi and pistachios from Bronte. Traditional flavours and recipes are also exported abroad.
"Our family already owned the land and a 300 sq. m. facility was used for the animals. Then we got our inspiration - we wanted to start processing what we grew, to enhance the products and flavours according to local tradition," explains owner Paolo Licata.
Paolo Licata at the Global Competence in Food Italian Awards 2015 during the Anuga fair in Cologne
The family took advantage of the experience gained by their father, Ignazio Licata, who owned a fish canning company. The first products were brine olives and aubergine fillets.
"We then took part in various fairs, studied market trends and gained a lot of experience over the years. We work only with our own fresh produce, that is why we only process what nature has to offer according to season."
Volumes have increased over the years and crops were added to obtain excellent flavour combinations. Local producers were also involved to supply fresh produce. Certifications: Iso 9001, 22000, 22005, Brc Food, Ifs Food and Bio Organic.
Campo d'Oro has four ranges: Villa Reale; Villa Reale Suprême; Paolo Licata; Stuzzichì.
Villa Reale and Villa Reale Suprême are the top of the range.
Villa Reale includes Traditional specialities made following recipes typical of the Licata family: Rustic preserves with mediterranean vegetables and extra-virgin olive oil; Condiments and sauces (21 recipes); Patés (23 vegetable or fish creams, perfect on bread, focaccias or with first or second courses); Sweet Sicilian creams (pistachio, hazelnut, almond, orange, lemon); Jams, honeys and jellies (e.g. orange blossom honey with full almonds) and much more.
Villa Reale Suprême is a true homage to Sicilian cuisine - a luxury product with dedicated packaging and glacé glass jars. Some of the ingredients were selected by Slow Food, such as onions from Giarratana, garlic from Nubia and almonds from Noto.
The range includes specialities from Semi-dried cherry tomatoes with extra-virgin olive oils, basil, garlic, wine vinegar and salt to Pepper paté with almonds from Noto, extra-virgin olive oil, wine vinegar and salt, down to Tuna and Orange Paté with extra-virgin olie oil, wine vinegar, lemon juice and salt.
There are six different pesto recipes, including: pesto alla Trapanese with red garlic from Nubia; dried tomatoes, extra-virgin olive oil, almonds, basil, wine vinegar, salt and chilli peppers; pesto with Artichockes (45%) and almonds from Noto (7%) with extra-virgin oilve oil; tuna, wine vinegar, garlic, anchovies, salt, oregano and chilli peppers, or Pistachio pesto with extra-virgin olive oil, salt and pepper.
Sweet products include jams such as: Peach and Blackberry jam with Cognac Courvoisieur, Sicilian tangerine marmalade, Strawberry jam with sugar, Champagne Pommery, almonds and lemon juice and Mulberry from Gelsi jam. There are also other flavours and combinations with ricotta, chocolate from Modica, orange blossoms and passito wine.
The list of aromas is extensive: there is pure or orange/cinnamon Sicilian sea salt, pepper and citrus fruit, mint and lemon, Marsala and rosemary, truffle, balsamic vinegar. Fruit, spices and herbs are also used for extra-virgin olive oil, which is available in ten different versions - orange, lemon, citrus fruit mix, garlic, basil, chilli pepper, Mediterranean herbs (oregano, sage and rosemary), truffle and pure PDO extra-virgin olive oil made with olives from Val di Mazara.
Then there are seven sauces: from cherry tomatoes with carrots, onions, garlic, extra-virgin olive oil, basil, salt and natural flavouring to tomatoes with lobster, red prawns from Mazara, anchovies from Sciacca, sword fish, sea urchins and aubergines, down to tomatoes with "Nocellara del Belice DOP" olives, extra-virgin olive oils, onions, capers, salt and chilli peppers.
Artisanal processing methods are combined with modern tools. For example, jams are made using a hermetically-sealed concentration boule to keep the temperature low and maintain the nutraceutical properties of ingredients intact.
"Our products are very popular in Italy, especially from Rome upwards. 70% of our production is sent abroad - to the US, where we have a warehouse in Chicago, Northern Europe, China and Japan. We do sell through retailers, especially abroad, but our products are particularly popular in small shops and delicatessens, where there is a direct contact with clients," stresses Flavia Fadda.
Contacts:
Campo d'Oro di Licata Paolo & c. S.a.s.
Contrada Schunchipane c.p. 125
92019 Sciacca (AG)
Tel.: 0925 80100 - 0925 905010
Fax: 0925 80089
Cell.: 335 8724581
Email: campodorosas@gmail.com
Web: www.campodoro.eu
Author: G.G. for FreshPlaza