{"id":799,"date":"2020-11-13T18:50:26","date_gmt":"2020-11-13T17:50:26","guid":{"rendered":"http:\/\/mygodo.com\/ingredients\/"},"modified":"2020-11-17T15:59:16","modified_gmt":"2020-11-17T14:59:16","slug":"ingredients","status":"publish","type":"page","link":"https:\/\/mygodo.com\/en\/ingredients\/","title":{"rendered":"Ingredients"},"content":{"rendered":"

Pasta<\/h3><\/div><\/div><\/div>

Pastificio dei Campi<\/h4>\n

GODO is proud to bring Pastificio dei Campi pasta to the UK for the first time. Made in the pasta production capital of Italy, Gragnano, south of Naples, this high-end pasta producer uses only Italian durum wheat, harvested within a 250 km radius of Gragnano, with a minimum 14% protein content (average would be 10.5%).<\/p>\n

It\u2019s milled delicately to retain its fragrance, passed through bronze plates to rough up the texture so sauce sticks to the surface, and slow dried to preserve the nutrients and taste.<\/p>\n

The factory produces only 3,000 kg of pasta daily.<\/p>\n

Massimo Zero
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Craft quality gluten-free products with a wholesome, true and authentic taste are produced in the heart of the Alto Adige region, a unique land. They are creations signed Massimo Zero, an excellence-driven producer born and raised in Merano, the fruit of consolidated experience in the gluten-free sector.<\/p>\n

From the design phase to laboratory tests, from manufacturing to drying, from quality control to packaging,\u00a0 Massimo Zero follows the life of each product with care and dedication, being able to position its products in the \u201cTop quality\u201d market.<\/p>\n<\/div><\/div><\/div>

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La Fabbrica della Pasta<\/h4>\n

It\u2019s not easy to find good gluten-free pasta, but this distinguished Gragnano-based producer applies the same passion, tradition and process to its gluten-free range as its regular pasta. It took four years for pasta maker Antonino Moccia to perfect the mix of corn and rice flower, blended only with water from La Fabbrica\u2019s natural spring. His is the only gluten-free pasta that stands up to the same production as wheat pasta: premium ingredients, milled in the traditional Al Bronzo way and dried at low temperature for a day in the Gragnano air that has been drying pasta here for 500 years.<\/p>\n

Gentile<\/strong><\/h4>\n

Gentile pasta factory was founded in 1876. Even today, in the era of modern technology, Gentile preserves its traditional methods of craftsmanship and attention to every detail, from raw materials to production.<\/p>\n

No machine can ever replace the touch of the Pastaio (the Pasta Master) \u2013 he knows how to look at the macaroni, to feel the dough with his teeth, to perceive the resistance.<\/p>\n

There are two elements that make Pasta Gentile unique: the quality of Senatore Cappelli variety wheat combined with natural drying by the Metodo Cirillo, a technique which simulates open-air conditions.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

Cheese<\/h3><\/div><\/div><\/div>
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Gennari<\/h4>\n

The history of Caseificio Gennari began in 1953, when Sergio and Maria took over the Villa Paveri Caseificio in Collecchio. At that time they were producing three wheels of Parmigiano cheese a day, which grew to 12 when they arrived at their present site in Collecchio in 1974. When the Caseificio expanded and modernized in 1991, production increased to about 40 cheese wheels a day. Presently, the company is run by Sergio and Maria\u2019s four sons; the Gennari estate preserve the same quality of the last 60 years and\u00a0 include a state of the art dairy farm, aspiring to supply the best quality milk for the cheese.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

Green<\/h3><\/div><\/div><\/div>

Calcagno Paolo<\/h4>\n

In the small village of Celle Ligure, between the southern Alps and the Tyrrhenian Sea, Paolo grows his superb organic Genovese basil, the indigenous variety from Liguria now protected with DOP status. Its small, tender leaves have almost no fibres and are packed with essential oils, producing a smooth, vibrant and highly perfumed pesto alla Genovese. Seeded, watered and harvested by hand, the tender plants are picked with the root still attached, packed in small bunches and wrapped with extra soil to keep the roots moist so the basil arrives in the GODO kitchen just as it was just picked.<\/p>\n

Bongiordano<\/h4>\n

Bongiordano is the property owned by the Marquises Ballesteros, who arrived in Sicily during the Spanish rule and established this farm 30 km from Palermo in the western part of Sicily in AD 800. Bongiordano now spans 60 hectares and produces wheat, extra virgin olive oil and citrus. The farm is going through something of a renaissance today, under the watchful eyes of the next generation. The future is focused on the production of its organic extra virgin olive oil. The estate\u2019s old-milled, unfiltered, extra virgin olive oil is a blend of varieties of local olives from hundred year-old trees: the prized Nocellara, Biancolilla, Giarraffa, and Cerasuola. Its fruity taste expresses the strength and character of Sicilian extra virgin olive oils.<\/p>\n<\/div><\/div><\/div>

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La Nicchia<\/h4>\n

Pantelleria is a remote Italian island which sits between Sicily and north Africa. It was here that Antonio Bonomo and Girolamo Giglio started farming capers in 1949.<\/p>\n

Farming capers is painstaking work \u2013 the berries must be harvested by hand in the intense heat of the Mediterranean summer \u2013 which is now overseen by Gabriele Lasagni, who manages La Nicchia with all the passion and respect of its founders.<\/p>\n

Sixty years on, theirs is the only farming company in Pantelleria that operates as a farm, a processing plant, and a specialist food laboratory. Processing, nevertheless, remains simple and raw and the capers exquisite.<\/p>\n

Tenuta Argentaia<\/h4>\n

Nestled among unspoiled Maremma hills overlooking the Mediterranean sea, Tenuta Argentaia is the perfect synthesis between the ancient charm of the past and the most avant-garde future. Created from the ruins of a castle and a monastery, this impeccably designed gem is now an eco-friendly luxury estate that offers all the most contemporary comforts, in perfect harmony with the surrounding environment.<\/p>\n

Tenuta Argentaia fits perfectly with GODO’s values, whose mission is precisely the passion for traditional Italian cuisine of the highest quality and care for the environment. This translates into a constant search for the highest quality ingredients, such as the oils and fine wines of the century-old vineyards and olive trees that surround Tenuta Argentaia.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

Red<\/h3><\/div><\/div><\/div>

Torre del Greco<\/h4>\n

Raffaele’s family has been growing tomatoes in Torre del Greco for generations. They only grow varieties that are typical of the area, using seeds that the family has saved throughout the years; among these is an ancient variety of San Marzano and the DOP Piennolo del Vesuvio. Raffaele grows our organic Black Bull\u2019s Heart tomatoes with the same dedication and care he shows for all his other varieties, allowing the fruit to ripen on the plant for as long as possible to achieve that beautiful complexity of flavour we look for.<\/p>\n<\/div><\/div><\/div>

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BIO<\/h3><\/div><\/div><\/div>
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Cooperative Si Pu\u00f2 Fare Bio<\/h4>\n

Born from love and respect for their land, the Social Cooperative SI PU\u00d2 FARE wanted to recover abandoned land and convert it into fields suited to organic farming, creating job opportunities and growth for the community of Noto. It specializes in producing organic products of the highest quality.<\/p>\n

To make their excellent products, such as nectars, pickles and jams, the company only processes fruit and vegetables that have just been harvested in the fields, and uses procedures that keep their nutritional principles intact, without adding preservatives and artificial colours. The distinctive sign of Si Pu\u00f2 Fare Bio is that everything is done by hand, from the care of the crops to the labels, which are attached one by one on the jars.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

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