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Eccellenze Nolane Cooperativa

Italian organic tomato sauce and preserves that boast the Slow Food recognition

"We brought our products to the Sana fair in Bologna. Our products are rooted in local biodiversity and enhanced by the added value typical of organic productions that can also boast the Slow Food Presidium recognition," said Giovanni Trinchese, president of the Italian cooperative Eccellenze Nolane.

The three products are the Torzella riccia, one of the oldest known species of cabbage, now found mainly in the Agro Nolano and Acerrano areas; the Papaccella napoletana, a bell pepper, with small, somewhat flattened and ribbed berries - that's why it's called riccia (ribbed)- very meaty and tasty and ideal for traditional preserves in oil; the Antico Pomodoro di Napoli, technically called Smec 20, an ancient variety of the San Marzano tomato with a bittersweet flavor, bright red color, delicate flesh with little seeds and a classic elongated shape with thin skin and unique aroma.

In the photo: Giovanni Trinchese, president of the Cooperativa Eccellenze Nolane

The Eccellenze Nolane Cooperative, established in 2015 on the slopes of Vesuvius between Camposano and Cimitile (NA), is registered in the list of farmers who safeguard biodiversity. It grows and processes unique and extraordinary products, brought back to life through the rediscovery of ancient seeds. There are about a dozen members of the predominantly female enterprise, all of whom are focused on choosing native plant species and grow organically to rediscover ancient flavors from volcanic soils.

Katia Tsapakina, legal representative of the Cooperative Eccellenze Nolane.

"Until 20 years ago, at the foothills of Mount Vesuvius, there were about 30 different ecotypes of San Marzano tomatoes grown here. This is a very delicate tomato with a thin skin that retains flavor and aroma for a long time, even after it has been processed, but it must be handled with care. Due to the spread of aggressive pathogens and the lack of competitiveness in terms of yield and processing costs, more productive commercial hybrids, resistant to some diseases and suitable for mechanization, became widespread, but with significantly inferior quality and organoleptic characteristics," explained Giovanni Trinchese.

The tomato sauce with three organic tomato varieties, Neapolitan papaccella, and Neapolitan Torzella riccia, extra virgin olive oil on display among the novelties at Sana in Bologna

"Among the new products being produced from the current campaign," explains Giovanni Trinnchese, "is the new tomato sauce that we have processed with a mix of three local tomato varieties obtained from sweet and ripe tomatoes processed naturally, without preservatives. The tomato varieties are: San Marzano, Antico Pomodoro di Napoli and Datterino Caramello. The product is available in 450- and 750-gram sizes."

"American and French buyers flocked to our booth, curious about the story of the products, the territory and the selection of native seeds. In addition, we have a double requirement since 29 June to be organic, as we also process Slow Food products through a short supply chain from seed to jar."

Sauces and preserved products from the InDispensabile line

The branded product portfolio is rounded out with the processed long squash from Naples, the Tonda di Scafati eggplant, the purple and clustered cima di viola, the Già Giù cherry tomatoes, the candy datterino and many other ancient varieties that are strongly tied to the territory from a historical, social and cultural point of view.

Particularly popular is the Broccolo dell'Olio available in whole leaf preserved in extra virgin Italian olive oil in 280-gram glass format or in pesto with the addition of hazelnuts avellane available n 180-gram glass format. Broccolo dell'Olio is an ancient vegetable from the Vesuvian area belonging to the Brassicacea family, which is very complex to grow from an agronomic point of view, with significantly longer ripening times than the traditional Friariello or broccoli cabbage.

"All products reach the artisanal laboratory immediately after the harvest, which occurs in gradual sequence, which means they are carefully selected, processed by hand and packaged with techniques that use skilled hands and low temperatures. Specifically, we use the vacuum technique to not overcook the product so as not to alter the original flavors. The processed products are intended for the retail, Horeca and restaurant channels, available in glass jars from the smaller 280 g formats to large formats, both in Italy and abroad," concluded Giovanni Trinchese.

For more information:
Eccellenze Nolane Cooperativa
Via Mario De Sena, 231
80035 Nola (NA) - Italy
+39 081 18746505
+39 351 124 5552
commerciale@eccellenzenolane.it
www.eccellenzenolane.it


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