Italian Connection USA

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Origin of the name:
The zone around Capua up to the time of the Romans was called Agro Capuano, subsequently it became Agro Campano and in the end Campania. This was the name given to coastal tirrenica and to the zone of the band. After the unity of the country was passed and there were numerous divisions of the zone, between the Dukedom in Naples, the Dukedom of Benevento, the Principality of Salerno and the Dukedom in Amalfi. With the constitution of the Kingdom of Italy in 1861, the Region brought its name of Campania, but clearly with more wide confinements.
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ANTICA TORRONERIA IRPINA AL CIOCCOLATO 120GR

INGREDIENTS:Almonds 46%, honey,powdered sugar, egg white powder, natural flavours, wafer(potato starch, water, vegetableoil) May contain trace ofd hazelnuts and pinuts

Filling: sugar, cocoa butter, whole milk powder, vegetable fat

ANTICA TORRONERIA IRPINA ALMOND 120 GR

Fragrant and ivory in color , Nougat delighted since ancient time the most demanding palates . It's a dessert known all over the world and is closely linked to the culinary tradition of Irpinia . Basic ingredients of these traditional nougat bars are : egg white , sugar, honey and roasted hazelnuts or almonds . To obtain this excellent and friable nougat , high quality raw materials are used and go through a slow cooking process which covers 14 to 15 hours

APICELLA CHESTNUT HONEY 230GR

it is of brown dark colour, strong and sharp aroma and bitter taste. Rich of mineral principles, sudoriferous expectorating, stimulates the circulation of the blood, and particularly suitable in the affections of the circulatory apparatus, advisable to all the anaemic , tired, asthenic people. Besides finds applications in the dysfunctions with regards to the menstrual cycle and in typical phenomenons of the menopause

APICELLA CHESTNUTS HONEY 500GR

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BALZANO FUSILLI BUCATI 500 GR

The Pastificio Labor is a company specialized in pasta "Special Formats", with a tradition of fifty years in the market area. The "Delizie dell'Antico Pastaio Balzano" are characterized by an excellent quality that we reach through the use of selected primary products, together with a slow and gradual dry process. This is one of the secrets to product a high quality pasta.

Pasta is dried in a natural way, slowly, as in ancient times, when they used to dry it on open air. Only in this way it's possible to keep unaltered the nutriotional properties of the grain and of the bran.

Our new factory, in which we have the most modern plant, is located in the heart of the Campania, in the city of Scafati, in the province of Salerno.

Among our clients we can count the most important national pasta factories and big north american and english distributors.

The Fusilli Lunghi col Buco, the Cannelloni, the Lasagne Festonate, the Grain Nests, the Egg Nests, the Spinach Nests, the Tomato Nests, are some of the specialties we product and pack in respect of the tradition.

CELLI BRUSCHETTA PICCANTE SPREAD 250GR

INGREDIENTS:red hot peppers, eggplants, olive oil, artichokes, mushrooms, tomatoes, dried tomatoes, flavorings

DI IORIO BARBIERO ALMONDS TORRONE 120 GR CLASSIC

Friable nougat with almonds. The most traditional nougat from Vincenzo Di Iorio. Still today made with the old recipe that gives it an extraordinary taste

DI IORIO BARBIERO HAZELNUT TORRONE SOFT CLASSIC 120GR

Torrone friabile alla nocciola. La nocciola, frutto tipico dell’Irpinia, si sposa perfettamente con la pasta di torrone di Casa Vincenzo Di Iorio
Friable nougat with almonds. The hazelnut, a typical fruit of Irpinia, is mixed with nougat paste produced by Vincenzo Di Iorio

DI IORIO BASRBIERO TORRONE COVERED CHOCOLATE 120GR

Torrone friabile alla mandorla ricoperto di cioccolato puro fondente.
Uno strato di cioccolato completa il sapore di una ricetta tradizionale
Friable nougat with almonds covered in pure dark chocolate.
A layer of chocolate completes the flavour of a traditional recipe

DI IORIO TORRONE PAN DI SPAGNA 120GR CHOCOLATE COVERED

Pantorrone
Torrone farcito al pan di spagna, imbevuto di liquore Benevento e ricoperto di cioccolato puro fondente
Filled nougat with sponge cake soaked in liquor “Benevento” and covered in pure dark chocolate