for a higher quality product, we need to select the excellence
From Farm to Fork
WHAT DO WE DO?
Our work is framed in an area with an age-old history. This particular area has a climate and rich volcanic soils which are the basis of the diverse array of local fauna and flora. This diversity has been declared since the Romans, up to the poet Giacomo Leopardi.
This is the home of Vesuvio’s PDO (PROTECTED DESIGNATION OF ORIGIN) Piennolo Cherry Tomato, Pomodorino del Piennolo, but also the home of friarielli, fourty varieties of apricots, and much more bio-diversity; thankfully, after decades of deadlocks in vesuvian agriculture, this trend has been reversed to help young people and get an improved and high quality food. And we just would like to witness this trend.
Our focus on the agri-food sector began a long time ago.
DURING THE 1950’s
In the late 1960’s Ciro Pentella, a known and respected trader from Somma Vesuviana (as well as the grandfather of the current partners of Sole e Terra del Vesuvio LLC), based on what he had experienced abroad during World War II, decided to plant the first cultivation of mushrooms in Somma Vesuviana. To do this, he exploited the natural cavity of some caves situated on the boundary walls of Rione Casamale: the first plantation of Champignon mushroom (Agaricus Bisporus) in the South of Italy was born.
DURING THE 1990’s
Domenico Nocerino, Ciro Pentella’s son-in-law, starts the production of the Pleurotus Ostreatus mushroom on an industrial scale.
with his daughter Rosamaria, he starts to manufacture the first mushrooms in oil.
The company Sole e Terra del Vesuvio was born. It will grow up to become Sole e Terra del Vesuvio, LLC of the Nocerino brothers, Michele and Rosamaria, in July 2014.
From pure lands, best food
Today still Sole e Terra del Vesuvio LLC bases its ethical code on a target: let everyone know the splendid results achieved when these elements are together:
1. The revaluation of canning goods in traditional agri-food
2. The respect of seasonal products and their peculiarity
3. Appropriate competences of processing technologies