Calabria

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Origin of the name:
The zone around Capua up to the time of the Romans was called Agro Capuano, subsequently it became Agro Campano and in the end Campania. This was the name given to coastal tirrenica and to the zone of the band. After the unity of the country was passed and there were numerous divisions of the zone, between the Dukedom in Naples, the Dukedom of Benevento, the Principality of Salerno and the Dukedom in Amalfi. With the constitution of the Kingdom of Italy in 1861, the Region brought its name of Campania, but clearly with more wide confinements.
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VANTIA LUPINI BEANS 370GR

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Imported golden-colored beans are packed in brine and traditionally used as an Italian cocktail snack.

VANTIA GAETA STYLE OLIVES 200GR

VANTIA COUNTRY STYLE GREEN PITTED OLIVES 340GR

VANTIA CRACKED CALABRESE OLIVES 340GR

VANTIA GREEN NOCELLARA OLIVES 200GR

VANTIA RED PESTO 135GR

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Serving suggestions: Serve at room temperature. Ready to use on pasta, rice, meats, in soup, salads or as a dip.

Ingredients: sun dried tomatoes, olive oil, sunflower oil, sea salt, corn starch, garlic, oregano, wine vinegar

VANTIA BLACK OLIVE SPREAD 135GR

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VANTIA GREEN OLIVE SPREAD 135GR

CHEES PECORINO CROTONESE HARD 2LB

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This product can only be shipped by ground to the following States : ME, VT, NH, MA, RI, CT, NY, NJ, DE, MD, PA, VA, WV, MN, WI, IA, IL, IN, OH, MO, KY, TN, AL, GA, SC, NC. For the rest of the states please sele

Because (unfortunately) some customer ordered cheese that they did not know and did not appreciate the aroma and test, WE DO NOT ACCEPT ANY RETURN ON CHEESE ALL THE SALE FOR CHEESE ARE FINAL.ct next day air or second day air.

This firm-textured Pecorino from the region of Crotone in Calabria is an ancient cheese of some renown, and is produced from the milk of breed of sheep and rennet from young goats. Its origins lie in the rich and extensive pastureland that runs between the Sila Mountains and the Ionian Sea. Sheep breeding in this region is an activity that dates back to the times of the Ancient Greek settlement in southern Italy. Long-established tradition has led to the production of a golden and flavourful Pecorino with a semi-cooked, compact curd containing a few tiny holes moist with milk fat. The maturing process ranges from 4 months to 2 years. The taste is full and rich, yet sweet and harmonious. This is one of Italy's best grating cheeses, particularly when fully matured.