Latticini Orchidea — a story that has continued since 1900! A century‑old tradition. A long‑standing partner of GPN – Associazione Napoletana La Piccola Napoli. Orchidea Fiordilatte The most authentic expression of a tradition and a historic craft passed down for more than one hundred years. The artisanal processing of freshly collected milk — sourced from local farms and pastures in our Campania region, at zero‑kilometer distance — is what makes our Fiordilatte the true and unmistakable hallmark of Neapolitan Fiordilatte. The fiordilatte from Latticini Orchidea is a special product created exclusively for food‑service professionals. Soft and flavorful from the very first bite, the fiordilatte produced by Latticini Orchidea brings to life dishes with an authentic, genuine, and traditional taste. This is what we want to share with the world: the genuine taste of Latticini Orchidea’s century‑old Italian culinary tradition. Neapolitan fiordilatte, a stretched‑curd cheese, is typical of this region because it is produced according to ancient dairy techniques using milk from our local cows — the true pride of our zero‑kilometer dairy production. Orchidea has always been the “magic touch” for pizza makers — the element that turns every creation into a masterpiece. It is the ingredient that enhances creativity, giving life to unique and authentic flavors for a true Neapolitan‑style pizza. Orchidea continues today, with great passion for dairy production, to preserve and enhance its craft, passing it down and improving it from generation to generation. Among our products, it is the one most loved by pizza makers: the Fiordilatte that speaks Neapolitan. In addition to being delicious on Neapolitan pizza and other hot dishes, it is also perfect in the freshest cold preparations. Among the most iconic products of Neapolitan tradition, there is one above all: smoked provola. An irreplaceable ingredient in the most famous typical Neapolitan dishes — and simply fantastic even on its own. Oggi Il latte prende nuova forma e nuovo sapore,Un’esplosione di gusto autentico che lascia una sensazione di morbido piacere.Prova il nuovo mondo di Latticini Orchidea Il più antico delle eccellenze casearie campane, una tradizione che si tramanda di generazione in generazione da oltre 100 anni.Latticini Orchidea il vero fiordilatte NapoletanoNata per chi vuole ottenere la vera pizza Napoletana …… 🇮🇹🍕 Nuova era , nuovo packaging !Da oggi orchidea cambia costume… Get ready to fall in love not only with Naples’ fiordilatte, but also with its new style! Create without limits — choose Latticini Orchidea, a long‑standing partner of GPN – Associazione Napoletana La Piccola Napoli. Latticini Orchidea – Raffaele Maiello 100% Neapolitan Fiordilatte 🇮🇹 info@latticiniorchidea.it — www.latticiniorchidea.it For information: +39 081 5306541 / +39 340 5927681 Production Facility: Via Barrata 2 — 82030 Puglianello (BN)
Fiammante
FIAMMANTE — A long‑standing partner of the Neapolitan Food Association GPN – Associazione Napoletana La Piccola Napoli FIAMMANTE: OVER 70 YEARS OF FOOD PRESERVES — A TRUE ITALIAN STORY 🇮🇹 Tradition, quality, trust, and vision. These are some of the key values of the historic company La Fiammante, a producer of food preserves for more than 70 years, constantly striving to improve its production while never neglecting its heritage and the relationship of trust it has built with consumers. The company is located in Campania, the Italian region that is the capital of the Mediterranean Diet and of the tomato. La Fiammante ICAB, Industrie Conserve Alimentari Buccino, produces and distributes three historic brands: La Fiammante, La Paesana (also known as F.lli Paudice), and La Reale, all representing the long-standing tradition of Italian food preservation. The company safeguards the value of agricultural work through direct agreements that ensure fair pricing and essential support for farmers throughout every stage of production — an authentic relationship based on mutual respect, passionate dedication, and professional expertise. La Fiammante is also the flagship brand of a production chain built on the careful selection of raw materials, the constant modernization of the entire production cycle, and the high quality of its preserves — all designed to meet the expectations of an increasingly aware and demanding consumer. For more than half a century, La Fiammante has been synonymous with premium-quality tomatoes. Its product lines include tomato purées, cherry tomatoes, chopped tomatoes, and legumes, as well as a Gastronomy line featuring vegetables and fruit that are already cleaned, preserved in syrup, roasted, seasoned, or left natural. Finally, there is the “Linea Oro”, a range of products distinguished by beautiful packaging and exceptional flavor. The company is committed to seeking the authentic taste of tradition, just like its most discerning consumers, and works every day to ensure that the entire production chain preserves that ancient flavor. The tomato is “secured” from seed to trade, with a focus on sustainable innovation and certified quality. The company firmly believes in the added value of a 100% Italian tomato — one that draws its strength from the very soil it grows in and tells the same story to which it belongs. Only tomatoes from Southern Italy are marketed, grown in fertile, sun‑drenched lands where the raw material still carries the ancient taste of freshly harvested tomatoes. This entrepreneurial reality is built on artisanal production expanded to an industrial scale, because according to the company’s vision, “innovation without care, according to tradition, leads nowhere.” The excellence of La Fiammante tomatoes comes from the careful selection of raw materials and the constant monitoring of every stage of processing and packaging by highly qualified and deeply motivated employees. The company’s labor policy strictly excludes any form of worker exploitation and represents the ethical foundation of the many quality certifications it has obtained. To reduce energy produced from fossil fuels, the company invests significantly in photovoltaic technology, with a 5,500 m² solar installation capable of generating 500 kW/h. Great importance is also placed on relationships with agricultural cooperatives, and the healthiness of the crops is constantly monitored. These crops are managed using the “integrated pest management” method, which promotes a drastic reduction in the use of pesticides. The Fiammante invests in organic production, convinced of its nutraceutical value and of the importance of protecting biodiversity. The Campania‑based company received the “Le Fonti” Award this June in the category “Italian Agri‑Food Excellence.” La Fiammante products boast full supply‑chain certification and adhere to an ethical entrepreneurial philosophy. “This award truly came as a surprise,” commented Franzese after receiving the recognition. “I would like to especially thank all the farmers, thanks to whom we have been able to achieve such high standards of quality, constantly pushing the company along a path of growth. Today, everything begins with the land, yet we often forget how essential this is. Behind every food excellence lies an enormous amount of work.” Sixty percent of the company’s target market is in Italy, while the remaining share is abroad. It operates in 45 countries, especially the United Kingdom, Germany, Brazil, Canada, and the United States. Its sales channels include large‑scale retail (GDO) and food service — from gourmet restaurants to trattorias and pizzerias — with dedicated product lines and formats tailored to different needs. The company’s annual turnover is currently 20 million euros and continues to grow, with projections to reach 25 million within the next two years. During the production season, which runs from July to September, more than 1,100 tons of tomatoes are delivered each day, coming mostly from Puglia: fresh Italian tomatoes harvested quickly (thanks to mechanization), selected, processed, and packaged in a way that preserves their fragrance and keeps their precious organoleptic qualities intact. To meet the needs of small and medium‑sized trade, La Fiammante has equipped itself with a 9,000 m² logistics platform from which dozens of vehicles depart daily for distribution. With this structure, the company can deliver small orders in extremely short times. Efficiency remains the same for deliveries both in Italy and abroad: in fact, a partner company working exclusively for La Fiammante guarantees shipments within 6–7 days from the order. All production phases are certified by leading external institutions through ISO, BRC, IFS, and HACCP standards. Since April 2016, La Fiammante has been among the 30 new small and medium Italian excellences (only 4 in Southern Italy) listed on the Stock Exchange as part of the “Elite” project, thanks to “a unique innovative attitude, the ability to create jobs, and for representing an extraordinary driver of economic development for our country.” The high quality of the products is ensured by processing that uses 100% fresh Italian tomatoes 🇮🇹, with a wide selection of fully Italian varieties sourced from four different regions. The tomatoes are monitored at every stage — from cultivation to harvesting — and the practice of “integrated pest management” is encouraged to drastically reduce the use of pesticides. Harvesting is carried out mechanically
The world’s first book on pairing pizza and wine has arrived!
Antonella Amodio – Calici & Spicchi. The Perfect Harmony Between Pizza and Wine Malvarosa Edizioni – 240 pages – €18 “Finally, the essential guide to discovering Antonella’s sensory journey through 101 pairings — from the traditional Margherita to the most creative pizzas. A book that teaches us how to choose the right wine for the pizza we enjoy.” Written by Antonella Amodio with a foreword by Luciano Pignataro, Calici & Spicchi is the first book to lead readers on a fascinating journey into the world of pizza‑and‑wine pairings, highlighting all the possible combinations between the finest Italian wine production and the various pizza styles — Neapolitan, contemporary Neapolitan, Italian, and Roman. Calici & Spicchi is therefore an indispensable guide for all pizza and wine lovers, as well as industry professionals, offering valuable insights on how to fully appreciate this innovative yet captivating and engaging combination. With a selection of 101 pizzas and an equal number of wines, Calici & Spicchi offers a comprehensive overview of pairing possibilities, guiding readers through a unique sensory journey. From the traditional Margherita to the creative Quattro Stagioni, each pizza is paired with a carefully chosen wine designed to enhance its flavors and nuances. Among the featured names are many of the most beloved master pizzaioli and the top pizzerias that everyone should experience at least once in their lifetime. A must‑read. Antonella Amodio was born and lives in Caserta. A journalist, sommelier, and passionate lover of food and wine, she has made this world her life’s work. She spent several years in Montalcino, collaborating as a manager with the great and unforgettable Franco Biondi Santi. She is co‑author of specialized wine and food guides and writes about restaurants, travel, pizzerias, and wine for industry publications, including the Luciano Pignataro Wine & Food Blog, where she also curates a personal column dedicated to pizza‑and‑wine pairing. She serves as a judge in numerous international food and wine competitions. Luciano Pignataro, journalist, holds a prominent role in Italian food and wine culture thanks to his prolific career and numerous guides and publications, including La Pizza. Una storia contemporanea (Hoepli). For 20 years he has curated the website www.lucianopignataro.it. Malvarosa Edizioni, founded in 2007, is a publishing house specializing in visually striking books focused on luxury, Italian cuisine, cake design, weddings, tourism, and culture. Its collaborations with international publishers such as Murdoch Books, Marabout, Clarkson Potter, and Terra Lannoo have enabled the translation and release of internationally successful titles on the Italian market. For more information or to request a copy of the book, contact: Antonella Amodio: info@antonellaamodio.itLa Feltrinelli (Caserta): caserta@lafeltrinelli.itEdizioni Malvarosa: www.malvarosa.info – info@malvarosa.info
Patnership Caputo
Here’s why, among the many proposals available today, GPN – Associazione Napoletana La Piccola Napoli chooses as its PARTNERSHIP the world‑leading company Caputo – Il Mulino di Napoli. It is an exclusively professional choice. Behind this historic brand stand years of experience, reliability, and professionalism; a lineage of millers who have worked with dedication for more than a century to provide products specifically developed to achieve perfect results, consistently delivering excellent flour both for generations of pizza makers and for all other professional sectors, such as pastry shops, kitchens, and professional bakers. It is an exclusively professional choice. Behind this historic brand there are years of experience, seriousness and professionalism; there is a generation of millers who have been working hard for over more than a century to provide products specifically designed to achieve the perfect result, and always provide excellent flour both for generations of pizza makers and for all other professional activities, such as pastry shops, kitchens and professional planners. This is therefore the research of the GPN association which from today selects only the best companies from Campania rich in history, values and above all seriousness. An additional reason for the GPN association is that together with its instructors it has chosen Caputo – Il Mulino di Napoli for the professional courses which will soon be held in the hotel schools of Agerola and Castellammare di Stabia. And with satisfaction I remember that thanks to the flour of a thousand colors Caputo – Il Mulino di Napoli and with your commitment and skill Neapolitan pizza has become a UNESCO material heritage Caputo – Il Mulino di Napoli has always been number one on the tables of all Neapolitan pizzerias in the world and on that of the many pastry chefs and bakers in the food world.. CAPUTO is the MILL OF NAPLES. Since 1924 we interpret the heritage with fidelity and passion culinary of Naples. Caputo – The Mill of Naples by Antimo Caputo Since 1926, the flour of a thousand colors info@molinocaputo.it / www.mulinocaputo.it0817520566
