They say that when you arrive in Campania, you cry twice: once when you arrive and again when you leave. Such is the magnetic draw of the Italian south, where you earn your welcome and where total confusion brushes shoulders with strokes of genius. This is the land of sea and mountains, home to a rich culinary heritage that extends far beyond pizza. From the captivating Amalfi coast to the monumental city of Naples and beyond to Pompei, there are many reasons to visit this extraordinary region. Step off the beaten track following the valley of the Calore Lucano River inland and you arrive at the town of Felitto, within the glorious national park of Cilento.
Felitto boasts the discovery of the Fusillo pasta twist and indeed this is celebrated with an annual festival in the town. The tradition of olive farming here is ancient but has lapsed over the past few decades and so new energy from the next generation was very much needed.
Enter Marco Rizzo; a young dynamic guy, passionate about music and literature, who studied in Rome before realising the call of his land in Campania. He returned to Felitto in search of the freedom and passion that he felt only the land can give you and is both a farmer and an entrepreneur in equal measure, that rare combination. He began the journey in 2013 and today farms 30 hectares where he has recovered the indigenous cultivars of Nostrale di Felitto, Rotondella and Carpellese that were previously neglected and over-run by brambles. He believes truly in this cultural heritage and has made many personal sacrifices to bring his dream to reality. These oils are certified organic and made with great care in Marco’s new frantoio. They are packed full of polyphenols and we are thrilled to bring them to your table.