“Why specifically vesuvian saffron? Because I fell in love with Croco and Smilace myth. A death that leads to a new life under another form. A symbolic representation that involves me completely. I follow, with care and passion, the sowing of the bulbs, the birth of the beautiful, violet and shiny "crocus sativus" flowers, from which personally take off the red stigmas. Later they will be dried to give life to our “Vesuvian Saffron”. Its perfume and taste are intense and has many beneficial properties. Thanks to the love story of Croco and Smilace and my croco-flower passion, the first saffron cultivation in the Vesuvius National Park is born.”
Clementina

“The history of our hazelnut is particularly connected with Vesuvius. My grandfather was a peasant and he told me that at the beginning of '900s there had been a terrible eruption that shocked many countries beneath the Vesuvius. The inhabitants had to move to Nola, where there was hazelnuts cultiva1on. When my grandfather came back to Ottaviano, he took with him a little hazelnut tree. It was s1ll unknown in our area. The tree grew up, the cultiva1on expanded and by the time, it began a great hazelnut tree. Many other peasants followed grandfather's example so, year after year, the Nocciolo Vesuviano specie, spread. Still today our trees preserve our ancestors and hazelnuts history. Hazelnuts are unique and particular, they retain the ancient flavor and peculiarity of the volcanic territory, in which they are collocated and connected.”
Raffaele

"My favorite dish? Spaghetti with Piennolo cherry tomatoes from Grandma Wilma. Could the "king" of Neapolitan cuisine be absent from our land? I introduce you to the "Vesuvius d.o.p. Piennolo's cherry tomatoes". Burning color and classic shape "Pizzo", we work with the help of hands guided by ancient knowledge. Bunches of tomato, tied with hemp thread, mature slowly hanging from the ceilings of our farm. This ancient system allows having the "Piennolo" fresh until the spring following the year of cultivation. For those who, like me, love pasta, it is a great joy to be able to have every day on the Vesuvius d.o.p. Piennolo's cherry tomatoes, which with its intense taste brings with it all the warmth, fragrance and taste of our Vesuvian lands."
Antonio

“The best part of Masseria Clementina's project? The rediscovery of ancient cultivations of our tradition, partly disappeared, maybe because of missing knowledge or for change of habits. For me, having back Vesuvius Giagiù yellow tomato, the real tomato, also means take back old peasant traditions to insert them in our development of the territory, that's our principal mission. Have a great pomo d'oro!”
Adriano

Here there are the forgotten tastes, family recipes that nourish and excite. Our jams are handcrafted, because of the respect of products seasonality, with fresh fruit and without the addition of preservatives, synthetic aromas and dyes.
Sweetness and genuineness are enclosed in jars and they create a selection of delicious excellences.

Honey is the perfect natural nourishment, used since antiquity for its therapeutic properties. It is healthy and energetic, the only sweetener that only needs bees' work to transform little nectar droplets into a sweet, perfumed, dense and colored liquid. Every flower produces different nectar so honey differs in taste, perfume, color, properties, and crystallization. Taste and needs can be satisfied because of the attention, quality, and provenance of the different types of honey. Honey, regularly consumed, gives great benefits to our body: it is a powerful and natural antibacterial and anti-inflammatory, it increases physical strength and stimulates and regulates the digestive system, it is detoxifying to the liver, fights against anemia and fixes calcium and magnesium to the bones. It enriches our breakfast, make our sons' snack healthier and it can be used with sweet and salted dishes. Perfect with cheese, especially sweet honey for a spicy cheese while bitterer honey for a not so savory cheese.