Fichi

Soft fig mixture sweetened with fragrant toasted almonds and a green pistachio grain. Excellent as a dessert, if paired with an aged marsala or an agricultural rum.
Figs immersed by hand in an extra dark chocolate (70% cocoa). With a crunchy heart due to the presence of sweet toasted almonds.
Puff pastry of mondi figs (figs without peel) wrapped by hand and stuffed with walnuts, citrus peel, and wild fennel dried in the sun and coming from the Mediterranean scrub of the Cilento hills. All flavored with a soft rum, obtained by the distillation of only fermented sugar cane juice.
Figs with almonds and citrus peels. The name is linked to the river canes which are harvested in January and then dried in the sun and cut into several parts, to be used as a main element of the package. Pairings: with cheeses such as Castelmagno or Blu del Moncenisio, with wines such as Caluso passito or Moscato passito.
The figs stuffed with almonds and walnuts are enriched with natural aromas such as wild fennel and citrus peels. Others are covered with extra-dark chocolate, with a 70% cocoa content.
Figs with raisins, orange peel and almonds. All amalgamated in a solution of molasses and rum and then cooked in fig leaves which give the product an intense aroma of berries.
According to the Cilento tradition, ficaiole were the women who worked figs. Santomiele dedicates this product to these women who still work this fruit with great skills. The use of walnuts and wild fennel give these figs some intense Mediterranean fragrances.
I biscotti Melaco sono realizzati con pregiate materie prime lavorate con tecniche artigianali. La farina integrale macinata a pietra, la melassa di fichi cultivar dottato, il sale di sicilia conferiscono ai biscotti un carattere ed un sapore tipico del terroir Italia.
Fichi essiccati al sole alle mandorle, alle noci, incartati a mano con l’elegante tecnica del plissé. Welcome esprime in modo originale di dare il benvenuto ai propri ospiti.
Sfoglia di fichi sbucciati arrotolata e legata con corda di canapa. Il Carpaccio è ideale in cucina abbinato al pesce, carni, formaggi, insalate, dolci.

Cioccolato

Cilento fig chocolates with bitter extra-dark chocolate (Guanaja of Valrhona, with 70% cocoa content).
Limonfichi: freschi cioccolatini extrafondenti(cacao 70%) con liquore al limone e fichi cultivar Dottato. Il taglio manuale conferisce ad ognuno di essi una forma unica. Scugnizzi: crema di fichi con cacao amaro, cannella e zucchero di canna.
Munacielli al Limone: croccanti filetti di limone con pistacchi verdi di Sicilia e cioccolato extrafondente (cacao 70%). Munacielli alle Arance: croccanti filetti di arance con nocciole «la tonda di Giffoni» e cioccolato extrafondente (cacao 70%).
Fragments of extra-dark chocolate (70% cocoa) flavored with carob.
Cioccolatini extrafondenti, ripieni con una delicata pasta di castagne, mandorle e rhum.
Collezione di eleganti cioccolatini nelle diverse sfumature dei profumi mediterranei
Pregiato cofanetto in legno che custodisce un cioccolato mediterraneo, amaro e dai molteplici profumi.

Conserve e melassa

Cilento fig and Italian pears jam, excellent for breakfast, on desserts or paired with fresh or aged cheeses.
Cilento figs and Bourbon vanilla jam. Figs are collected fresh and then processed according to the traditional cooking method which involves a slow process. Excellent for breakfast, desserts or paired with fresh or aged cheeses.
Santomiele molasses comes from a slow process of transformation made strictly by hand of the Cilento white fig ("Dottato" variety), dried in the sun. Excellent pairing with fresh soft cheeses, aged cheeses, legumes soups, sea risottos, game, boiled meat, ice creams, fresh fruit salad and desserts.

I racconti del Mastrodifesta

As in the Renaissance workshops, here comes a unique product, the result of aesthetic taste, art and work ethic, with an extra ingredient that allows you to keep up with the times and satisfy your dreams: quality. Figs with aromas, extra-dark chocolates, and bitter cocoa figs contained in Baule are real excellences of taste.
The pine cone is characterized by dried figs, placed in "mutual contrast", competing in the "architectural composition" in the development of the dome. They are supported by an extra-dark chocolate, enriched with Giffoni hazelnuts and pine nuts. Limited edition of 500 numbered pieces.
It is a large fragment of extra-dark chocolate, 70% in cocoa mass, poured into wooden molds to give it the elegant touch of "handmade". The aroma is unique and persistent due to the presence of white and soft Dottato cultivar figs. Peeled and dried in the sun. The Giffoni hazelnuts, crunchy, with nuances of caramel, give it the typical aromas of the Cilento Terroir scrub.
È il simbolo di una antica tradizione che grazie ai nostri artigiani, che hanno da sempre un'innata aspirazione a superare se stessi, traducono la loro esperienza in realtà. Mastro di festa con i suoi aromi e sapori è come un ricordo che fino ad oggi abbiamo conservato negli occhi e nella memoria.
The flavors of the Mediterranean are expressed with a slab of chocolate with 70% cocoa mass, Giffoni hazelnuts and figs with toasted almonds.
It is a small "gastronomic deposit" in which the product stands out for excellent quality. Its production is entrusted to true artisans of taste who mix aromas, flavors and spices from all over the world. The sun-dried figs are stuffed with tasty almonds gathered in the Puglia fields, and the citrus peel are wrapped in a very bitter and pungent extra-dark cru. The extra-dark chocolates with chestnuts or figs cream are made elegant with fine liqueurs such as limoncello and a delicate rum liqueur.