Just as José Gómez one day proposed to improve on his unanimously recognized chorizo with the launch of a small production of Iberian acorn-fed ham longanizas (sausages), around 4000 kilos annually, designed for a more gourmet, experienced palate, in 2005 he is repeating history with this sausage representing a gastronomic evolution in regard to this type and differs from the traditional approach. It is much thinner, approximately half the diameter, which calls for a shorter curing period of only 4 months. In the mouth the result is delicate, fresh, juicy, tender, soft… easy to eat, even in great quantities. Since the mincing is the same, it gives the impression that the meat and the fat are more integrated here than in its predecessor. The seasoning is aromatic and subtle: pepper, garlic and salt. Good choices.

The quality of all the lines of pasta from this company is extremely high: Clásica, Taganrot, Farro and Senatore Capelli. This hard grain variety is presented in various classical formats. Spaghetti, capellini, trenette, pennete, rigatoni, etc… the thinner forms tend to be more refined whereas the more substantial varieties have a rustic character, bringing together the best of both worlds. It has an intense flavor, profound and particular, that inspires fragrant thoughts of country bread prepared in wood ovens. The texture itself has character, with an appreciable consistency that requires chewing.

More refined and commercial than the Farro line, unsurpassable in its nobleness, which deserves a 9.25.

Extremely aromatic and at the same time extraordinarily delicate, as is characteristic of the Sicilian olive oils, with distinctive hints of herbs and tomato leaves that awaken sensations of vegetables; fresh and seductive. The fruitiness expands on the palate, with acidic, and in particular, bitter tones, expressed with great subtlety. So elegant, balanced, and round that one can make out a spiciness. The aftertaste reflects the olive, artichoke, and tomato, demonstrating its liveliness and complexity.

15.000 bottles produced.

An exceptional, praiseworthy example of organic artisan agriculture using advanced concepts and techniques. It is situated on a property of 25 hectares in the Cilento and Vallo-di-Diano National Park, 12 of which are planted with olive trees with alternative pruning and drip irrigation. Varieties: 60% Frantoio and 40% Leccino Coratina and Moraiola Production: 5000 liters.

An extraordinary density is noted in the bouquet, resulting in a full bodied oil which is confirmed by the taste. Green aromas of lush, wild fields abound. On the palate the result is aromatic and very, very, very fruity. A subtle, elegant bitterness predominates without be biting or sharp. The body ratifies its character.