Eligo Foods
 
 
 
 
 
 
 
 
 
 
 
 
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 pomodorino giallo giagiù
 
 
Yellow cherry tomato Giagiù
- entire tomato in sauce

€ 4,99
 
Pomodorino del piennolo del Vesuvio PDO preserves - a pacchettelle

€ 4,99
 
Pomodorino del piennolo del Vesuvio PDO preserves - entire tomato in sauce

€ 4,99
 
Yellow cherry tomato giagiù preserves- a pacchettelle 350g


€ 4,99
 
 
 
 
 
 
 
Yellow cherry tomato giagiù preserves - entire tomato in sauce


€ 4,99
 
Ancient tomato preserves- tomato puree



€ 4,99
 
Pomodorino del piennolo del Vesuvio PDO preserves - entire tomato in sauce


€ 2,99
 
Yellow cherry tomato Giagiù- entire tomato in sauce




€ 2,99
 
 
 
 
 
 
 
Blend: Pomodorino del piennolo del Vesuvio PDO in sauce of ancient tomato

€ 2,4
9
 
Extra apricot jam of Vesuvius- low temperature cooking

€ 4,99
 
 
 
 
 

Eligo farm host of Melaverde


Eligo farm was a special Melaverde host on the episode dedicated to “Neapolitan traditions”.
The 1st October the TV programme Melaverde (on Canale 5) broadcasted an episode about “Naepolitan traditions”.
Ellen Hidding has interviewed Saverio Bifulco, the owner of Eligo farm. In the interview, he talked about some typical and traditional products of Campania, which are so unique because of the influence of Vesuvio; some examples are pomodorino del piennolo del vesuvio PDO, its yellow variety and the vesuvian apricot.

Keep reading…

 
 
 
 
 
 
 
 
 
Eligo

A NEW GENERATION OF PRODUCERS

The Eligo farm distinguishes itself from all other farms for the huge proposal of products from Campania.
First of all, it offers a great variety of different tomatoes such as: Vesuvian Piennolo cherry tomato (full name: pomodorino del Piennolo del Vesuvio PDO), yellow tomatoes, tiger cherry tomato, San Marzano dell’Agro sarnese nocerino PDO tomato, ancient tomato and tomato of Corbara.
Eligo’s tomatoes are perfect for those people who want to cook delicious and tasty sauces.

The farm guarantees the best quality products to fulfil their consumers’ needs.
In particular, the variety of pomodorino del Piennolo del Vesuvio PDO is usually sold freshly harvested or as a preserve in glass jars, following an ancient recipe of the area of Campania. The tomatoes are left to dry for about a month, then cut into pieces, called “pacchetelle”. This particular kind of tomatoes can be also preserved by hanging them up in tied bunches, hence the name “piennolo” (hanging).
Among a huge variety of traditional dishes, local chefs usually use this juicy tomato to cook the great Neapolitan pizza, seafood spaghetti and many others delicacies.
 
 
 
 
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