Pavoncelli
Who: Pavoncelli Family
Where: Cerignola, Puglia, Italy
Covid and the resulting EU travel ban has made importing a weird disconnected activity recently. The upshot is, I’ve not actually met Federico Pavoncelli. But he’s a friend of Paolo Petrilli’s, so really that’s a pretty outstanding character reference: all we’d ever need to know!
Federico lives in California, but his family grows olives in Cerignola, Puglia. A relative is the head of the product consortium for that area, a wildly beautiful Mediterranean region that is inextricably linked to the olive. When farmed by Pavoncelli, Cerignola are big, beautiful olives, real show-stoppers.
Cooking (and living) is so much easier if the pantry contains diverse prepared foods that can be the basis of snacks or meals. With a simple salad, bread, and cheese, Pavoncelli jarred produce can round out a memorable dinner. I can snack on the olives or lampascioni with a glass of dry vermouth or sherry, and be completely satisfied. Maybe a few toasted hazelnuts or almonds, to add salt to the flavor mix.
Watch this space for additional tasty products from the Pavoncelli’s fertile garden. Capers, garlic, chili paste and more are on the way. A presto!
Pavoncelli Premium Italian Whole Artichoke Hearts
The artichokes are bright and firm. I think they are ideal when cut into halves or quarters. Really satisfying, they more than met my expectations. Obviously antipasti is an easy use, but I’ve included them in a variety of pasta and farro dishes, with excellent results.
Pavoncelli ‘Bella di Cerignola’ Colossal Green Olives
They are monsters. They are a meal, satisfying in a way few olives are. Firm and bright, impressive in a category of food that is generally a disappointment to me. Don’t get me wrong, olives are the best, and these are the best, but other olives randomly acquired in the USA can taste overly manipulated, soft, frankly old. So Pavoncelli has saved us from future heartache and frustration.
Pavoncelli Pugliese Hot Peppers Sliced and Seasoned
They are spicy, wonderfully oily, with flavor to accompany the moderate heat. You’ll want to start small, a few slices sprinkled into/onto your pasta or sandwich (or caponata, or couscous) and then decide if using a fistful (which was my first inclination) is really a bright idea. I love spice, and this product delivers on that front. But I also like to taste the rest of my meal (and wine) and happily the Pavoncelli peppers allow room on the palate for that, too.
Pavoncelli Wild Mushrooms with Italian Seasonings
There’s definitely a meaty quality to these. They are toothsome but not chewy. Faintly salty, barely spicy, packed with umami. They also remind me of a tasty tinned mollusc. Toss some on well-made, minimally adorned (olive oil) pizza crust and you will achieve a high quality of dining.
Pavoncelli Pugliese Lampascioni
Intense, astringent, with decent crispness. Bitter in the right way, they coat my tongue with a flavor that’s difficult to describe, except that it makes me want another bite. There’s oniony sweetness here, too, particularly at first taste.
Pavoncelli “Romana” Artichokes - Hearts with Stems
If you are lucky enough to come across a jar of these at one of our retail or restaurant partners buy, buy, buy. To sum these particular Roman artichokes up there is only one word that is worthy: succulent. Upon opening a jar for myself I felt the immediate sense that I could not share with anyone. I ate them in one sitting and contemplated my own Smeagol-ness after. Definitely good for second breakfasts.
Pavoncelli Spaghetti al Nero di Seppia
Squid Ink Spaghetti