The pantry

The mixed citrus jam is produced with selected untreated citrus fruits from the inland areas of the Amalfi coast. The processing is completely manual, so as not to have an oxidation of the product and to obtain candied chunks after cooking. The production is linked to the seasonality that goes from January to the end of March, it is in this period that the lemons offer the best of organoleptic properties making the jam truly unique. Very fresh to the taste, this jam is excellent for making tasty breakfasts to fill sweets or pies, refined to offer for the five o'clock tea together with petit beurre, it goes well with aged cheeses, sheep's milk ricotta and blue cheeses.

Pastificio Del Sole was founded in 1996, thanks to the passion and love of the Del Sole family for genuine products. All the ingredients used in the production cycle represent the best that nature makes available to us.

Freselle are slices of durum wheat or wholemeal toasted bread. Much appreciated in Campania and in other regions of southern Italy. They are served after having softened them with water and generally seasoned with tomato, salt, olive oil, basil or oregano.

La marmellata di arance con rum e cannella è prodotta con agrumi selezionati non trattati, provenienti dalla zona interna della costiera amalfitana La lavorazione delle arance è completamente manuale, in modo da non avere un’ossidazione del prodotto e ottenere le zeste di dimensioni tali da risultare candite dopo la cottura.La produzione è legata alla stagionalità che va da gennaio a fine marzo, è in questo periodo che gli agrumi offrono il meglio delle proprietà organolettiche rendendo questa marmellata davvero unica. Oltre al classico uso da prima colazione, si può abbinare con  formaggi stagionati  dal sapore intenso, anche pecorini, ma trova la sua esaltazione spalmata su piccola pasticceria al burro da accompagnare ad un corposo tè nero cinese.

Pastificio Del Sole was founded in 1996, thanks to the passion and love of the Del Sole family for genuine products. All the ingredients used in the production cycle represent the best that nature makes available to us.

Taralli are baked goods consisting mainly of flour, oil, white wine and salt. Their practicality has allowed them to be classified among "finger foods", ie foods to eat with your fingers.

Calamarata pasta di semola di grano duro - Produzione pastificio dei fratelli Del Sole - Pastificio Irpino

Extra jam with a delicate flavor, with chunky fruit, is excellent for breakfast on rusks or to fill cakes and pies.

Tarallini with red wine are fragrant and crumbly biscuits. Without eggs and butter. They look like little donuts, and the crystallized sugar on top gives them a crunchy and very greedy look.

Paccheri - Pasta di semola di Grano Duro del Pastificio Irpino dei fratelli Del Sole

The extra cherry jam is produced with cherries grown in an eco-sustainable way, harvested at the right degree of ripeness and processed within the day. Delicious for breakfast on rusks or on a slice of warm bread with a veil of butter, unique for filling cakes or pies, to garnish ice cream with vanilla or panna cotta, it is perfect on cheesecakes or in combination with ricotta or fresh spreadable cheeses. To obtain 100 grams of finished product, 160 grams of fresh cherries are used, cooked in vacuum at low temperature only with the addition of a little sugar, just enough for the right conservation, to have this natural jam, without preservatives, thickeners. and dyes. Ingredients: cherries, sugar, lemon

The biscuits filled with fig jam are delicious shortbread biscuits with a soft filling of fresh figs, ideal for breakfast, a snack or to be enjoyed as a dessert after a meal.