Products from Campania

Vesuvius erupts every few centuries and makes the soil around it impossible to replicate. Campanian tomatoes know this. So do the anchovies from the Cilento coast — the same stretch of coastline that supplied salt-cured fish to the Roman Empire and still cures them the same way. Campania produces ingredients with a particular intensity that comes from the geology, the climate, and centuries of knowing exactly what to do with them. We source here for the same reason every serious Italian chef does.