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Neapolitan Papaccella in vinegar

Pulpy, perfumed and very tasty, Papaccella is one of the symbols of the gastronomic culture in Campania. It has a diameter between 8 and 10 cm and has a sweet taste.  After the harvest by hand it is immersed into vinegar and left there to absorb the flavour. The ideal is to taste it in the salads or, according to the tradition, to accompany and enhance the pork chops. 

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18,90 €

  • 1,4 kg

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TRADITION

Vesuvius area is synonym of extraordinary microclimate. The volcano side and its slopes are covered by a dark ground very rich in minerals. Together with the sea breezes and the exposure to sun they create the perfect habitat for cultivations. Products symbols of this area are the famous Piennolo Tomatoes but also the grape varieties and the fruit trees.

A particular kind of pepper, known as “Papacella” in the Neapolitan dialect, dominates in the Parthenopean kitchens. Its characteristics make it the ideal combination for pork meat based dishes. It has the shape of a horn and its dimensions are very reduced in comparison to the standard peppers. Its main strength is its sweet taste with herbaceous aromas. It is crowding the Neapolitan markets starting from the month of July and is recognizable both for the reduced dimensions (8-10 cm) and for the colours that go from yellow to green and to purplish red.

It is ideal to use it to make preserved foods in oil or vinegar and in the inevitable Christmas Salad called “di rinforzo”.

NUTRITIONAL INFORMATION FOR 100 G OF PRODUCT

                                                               Energy (kcal)      196

                                                               Energy (kj)          820

                                                               Fats (g) 18,0 of which saturated 4,0

                                                               Carbohydrates (g)7,0 of which sugars                                                                7,0

                                                               Fibres (g)             1,7

                                                               Proteins (g)           1,0

                                                               Salt (g)                 0,75                                       

Data sheet

Origins Campania
Place of production Brusciano (NA)
Producer Azienda Agricola "Egizio Vincenzo"
Storage Preserve in a cool and dry place, away from sources of heat and from light. After opening preserve in the refrigerator and consume within a few days.
Ingredients Neapolitan Papaccelle, wine vinegar, water
Food combinations Meat and side dishes, salads

About Azienda Agricola Egizio Vincenzo

Once arrived in the countryside of Brusciano, in the Nolan hinterland and birthplace of recognized excellencies, we are welcomed by Vincenzo and his family.  It is a pleasure to speak with him, a simple and genuine person that loves his land and his origins, about the sacrifices and the will to enhance and make discover these excellencies and their centuries-old histories. Each product is cultivated and processed according to the ancient country techniques by respecting the natural cycles and Vincenzo is the custodian of ancient seeds such as the Napoli tomatoes. A journey  between history and taste in order to know and appreciate the hidden gems of these wonderful places.

Awards

SLOW FOOD

Designed as slow food  product to protect it from extinction and to value it as belonging to the culture, the history and tradition of a place.