Vegetable from Vesuvius National Park and Sorrento Peninsula

The Vesuvius National Park was established in June, 1995 in order to preserve the rich and thriving territory including  the species of animals, plants and geological features that coexist in this  area.
The volcanic nature of the soil that stretches along the slopes of Vesuvius,  still retains the fertile properties enhanced by Pliny the Elder , the same who gave to this part of Campania Felix numerous IGP and DOP certifications, as a guarantee of tradition and quality of the products that it offers.
Rich in nitrogen and potassium, caressed by a mild climate, the lava soil  presents  a natural fertilizer that does not require any addition of chemicals.
Within the protected area of the park  significantly prevails the organic production and Mealitaly specialises in collaborating only with those farms that use organic methods for growing products . Among them we chose only those, that keep up the name of the local tradition well-known all over the  world: from the Piennolo PGI spearhead tomatoes – the speciality of the territory, to all other first-fruits of this unique place : apricots, in all their different varieties, broccoli , peppers , cherries, and these are only the best known.

Sorrento Peninsula

The Sorrento Peninsula is situated in a stunning landscape area. Alternating high and low hills, deep valleys and vast mountains, human intervention has transformed inaccessible and impassable areas into terraces of land that gradually go down to the sea and on which peope now  grow oranges, lemons, olives and vine.
The mild and dry climate throughout the year makes the Sorrentine Peninsula the perfect place  for the cultivation of agricultural products all year long.

NEAPOLETAN BROCCOLI / FRIARIELLI

Friarelli  or Neapolitan broccoli is a very special blooming vegetable with just developing  the turnip top and pleasantly bitter taste. Nobody knows  for sure whether the origin of the name comes from the Castilian “frio-grelos” which means winter broccoli, or from the word “frijere” which means Neapolitan fry. It represents  typical Neapolitan cuisine: when it comes to sausages, in fact, immediately comes to mind their complementarity  with broccoli. When you think about a stuffed pizza (Neapolitan “imbuttunata”), one of the main ingredients is exactly this special vegetable. It has  a high content of calcium and potassium, as well as magnesium, iron and many other vitamins – and the most important – it is low in calories.

GRILLED EGGPLANTS

The eggplant, originally from India, was brought to Europe by the Arabs around 1300 and in the same century to Italy. The pride of the South gastronomy, it immediately became the star of the traditional dishes such as the famous Parmesan, which unites other local products such as mozzarella and tomatoes. Eggplant has a balanced nutritional value, but is low in calories, low in sugar and fat, protein and carbohydrates.

FILLETS  OF  EGGPLANTS

The eggplant is a health friendly vegetable as it has beneficial properties to combat high cholesterol, as well as remineralizing effect.  It is also diuretic, depurative and anti-inflammatory.
The consumption of eggplant is highly recommended in low-caloric diets, preferring grilling and avoiding frying.

ZUCCHINI  IN SLICES

Originally from  Central and South Asia, zucchini arrived to Europe around the sixteenth century and are now used in many culinary preparations. The zucchini, being a very light vegetable – is composed of more than 90% water – it also has a distinct  taste and, above all, has many beneficial properties. It is rich in potassium (helping to adjust the amount of fluids in the body), vitamin A (to promote tanning but fighting against aging of the skin), vitamin C, carotenoids, vitamin E (to protect from free radicals) and folic acid, exerting an effective digestive action. Additional therapeutic properties are laxative and anti-inflammatory, detoxifying and diuretic. Very low caloric (only 18 kcal per 100g) it makes zucchini ideal for weight-loss diets, because it is poor in salt, fat and carbohydrates.

FILLETS OF PEPPERS

The origins of the pepper come from  South America – Brazil and Jamaica. This type of vegetable was not known in other countries until it was brought to Europe by the Spaniards. In particular, it was Christopher Columbus during his second voyage to  America  who by chance discovered this plant and decided to import it and named it pepper.  Very impressed by its spicy flavor, he mistook it for a variety of black pepper. From there on,  its name is pepper!
It is low in calories and is rich in vitamin C, (the content of which exceeds the one of citrus fruits and tomatoes), vitamin A, calcium, phosphorus and potassium.
The peppers can be of  three colors, and each one has different characteristics and properties: the green one is purifying and diuretic, the red has a strong antioxidant power  and the yellow helps fight free radicals. How many benefits in a single vegetable!

PEPPERS MOUSSE

The origins of the pepper come from  South America – Brazil and Jamaica. This type of vegetable was not known in other countries until it was brought to Europe by the Spaniards. In particular, it was Christopher Columbus during his second voyage to  America  who by chance discovered this plant and decided to import it and named it pepper.  Very impressed by its spicy flavor, he mistook it for a variety of black pepper. From there on,  its name is pepper!
It is low in calories and is rich in vitamin C, (the content of which exceeds the one of citrus fruits and tomatoes), vitamin A, calcium, phosphorus and potassium.
The peppers can be of  three colors, and each one has different characteristics and properties: the green one is purifying and diuretic, the red has a strong antioxidant power  and the yellow helps fight free radicals. How many benefits in a single vegetable!!

SPICY PAPACCELLINE (PEPPERS IN VINEGAR) WITH TUNA, OLIVES AND CAPERS

The Papaccella, in Neapolitan dialect also known by the name of “pupacella” or “papecchia,” is a particular variety of sweet and meaty pepper.  It can be eaten fresh, roasted, baked, or with other vegetables or other meat dishes, or pickled immedately after being collected in the summer months. Preserved in vinegar papaccella has a long tradition during the Christmas lunch in the South. The local custom sees this special pepper as one of the main dishes, together with other vegetables preserved in vinegar or oil, in a so called  “the reinforcement salad“, made with boiled cauliflower and representing the triumph of vegetables.

GARLIC MOUSSE

Well-known and famous since ancient times, garlic, originally cultivated in Asia and Egypt, quickly spread all around the Mediterranean Coast. Currently, in Italy, the cultivation of garlic occupies around 4500 hectares, most of which are in the Campania region.
In ancient Egypt garlic was considered a food rich in healing properties that can improve the strength and persistence of the slaves who built the pyramids. The Greek physicians Hippocrates and Dioscorides also recommended it for treatment of  digestive disorders, leprosy, wounds, infections and heart problems.
Its therapeutic properties known since  ancient times were then confirmed by medical studies that have recognized the positive effects on the blood system.

RED ONIONS IN  SWEET AND SOUR  PICKLE

The onion production is very popular being one of the most commonly used products that gives character and flavor to dishes all around the world. It is an antique garden vegetable rich in therapeutic properties: its bulb contains, in fact, minerals (especially phosphorus and magnesium) and vitamins (A, B1, B2, PP, C, E). It does not require special growing conditions so it grows in Campania, Sicily and Puglia regions and is one of the most reliable for its cultivation. The onion is traditionally used as an important ingredient in soups, risottos, meat and savory sauces.