Honey Mushrooms (var.Armillaria Mellea) 75%
Vesuvius Cherry Tomato “Pomodorino del Piennolo del Vesuvio D.O.P.” 20%
Extra-virgin Olive Oil
Sea salt
Garlic, oregano, chili pepper, acidifier: citric acid.
Additional information
Honey Mushroom
| Source area | Mount Somma (NA), Gargano Area (FG) – Italy |
|---|---|
| Nutritional Intake | This mushroom has a high percentage of water and a good content of potassium, sodium, copper, manganese, zinc and selenium. When it is fresh, it is rich in vitamin B (B1,B2,B3,B5 and B6), vitamin C, D2 and E. As far as unsaturated fats, we have linoleic, oleic and αlinolenic acid. It also contains a high percentage of soluble fiber. |
| Period of transformation | rom the second week of October to the second week of November |
| Trivia | The mushroom’s scientific name indicates its aspect: Armillaria derives from Latin armilla (bracelet) which surrounds the stem, and Mellea (adjective related to honey) suggests the mushroom’s color. Honey Mushroom is toxic when eaten raw because of some proteins called hemolysins, which are disabled after a 70° cooking. |
Vesuvius Piennolo Cherry Tomato, P.D.O.
| Logo | D.O.P. (Denominazione di Origine Protetta) |
|---|---|
| Read more | http://www.agricoltura.regione.campania.it/Tipici/pdf/GUCE-piennolo.pdf |
| Source area | Somma Vesuviana / Sant’Anastasia - Italy |
| Nutritional Intake | A vegetable with a good content of sodium, potassium, selenium, calcium, phosphorus, iron and zinc. Good presence of organic acids like citric, ascorbic and malic acid, as well as reducing simple sugar like glucose and fructose There’s no shortage of polysaccharides like pectin, cellulose, hemi-cellulose and lignin, which give the fruit resistance and compactness. The fresh vegetable is rich in vitamin A, B5, B6, C (three times higher than in yellow tomato), K1 lycopene, chlorophylle and detectable anthocyanins. |
| Period of transformation | From the first week of July to the fourth week of August. |
| Trivia | The famous Vesuvius Piennolo Cherry Tomato, P.D.O., is a real flagship in Campania, enough to be represented on the traditional Neapolitan crib. They are little, round, tomatoes with a typical pointed base (called mucrone) and a sweet and acidulous taste due to the concentration of sugar and mineral salts. In the country tradition they are handpicked in summer, their bunches tied in a circle on a plant fiber twine (“tinned tomatoes”, “pomodori da serbo”). The tomatoes bunches are called “piennoli”, from the Italian “pendolo” (pendulum), as they were used to be hung from the ceiling of farmers’ houses. The high sugar level, never lower than 6.5 °Bx regulating, can be reachable as tomatoes are cultivated without irrigation water. |
