In Casa Iuorio we make tomato preserves as per our ancient family recipe.

From the strong family passion for tomatoes and the craftsmanship we produce peeled tomatoes, passata, ready sauces, tomatoes in brine and pacchetelle (tomatoes fillets).

How are our artisanal tomato preserves made?

  • With tomatoes from our fields, only the ripest, pulpy and fragrant
  • hand-picked
  • hand washed with running water
  • hand selected by local ladies
  • cooked without adding correctors
  • pasteurized at low temperature

Contact us:

– to the number +39 338 954 9348 (also on WhatsApp)
– by email to

What are the products that can be ordered?

Tomato sauce (Passata)
Suitable for sauces, traditional “sughi” and gourmet recipes, tomato sauce is one of our most popular product. Made with 3 varieties of tomatoes.
Tomato sauce - Passata

Yellow datterino tomatoes

Ancient variety of yellow cherry tomatoes, harvested by hand, stored manually and with great care in glass jars to preserve their consistency and fragrance.

Available whole in brine or in traditional recipe called “pacchetelle”,( cut in 2 ) which keeps intact the scent, color, particular sweetness, ideal for the preparation of legume soups, fish-based first courses, for the most original preparations and in every gourmet recipe.
Yellow datterino tomatoes

Red cherry tomatoes (datterino)

Red datterino grown in the hills is distinguished by its high sugar content, which makes it particularly tasty, with a very intense aromatic flavour.

It is rich in minerals and vitamins, with a regenerating action on all the cells of the body. Pasteurized with a delicate cooking in a bain-marie, so as not to alter the flavour.

Ideal both raw and in the preparation of salads or bruschetta, both sautéed for light sauces and meat or fish based sauces.

Red cherry tomatoes - datterino

Click here to see all the tomato preserves available ->

This year, with a little delay due to weather condition, the artichokes production has started. In Casa Iuorio everything is made by hand, from harvesting to the preparation of the single jars.

Pickled artichokes in extra virgin olive oil

After the harvest, the artichokes arrive in our laboratory:

  • we peel the artichokes to eliminate the external leaves and the stem
  • we meticulously refine with a small knife
  • we obtain only the tender heart of the artichoke
  • we put the artichokes in cold water and lemon to avoid the oxidation
  • we placed one by one in the jars and fill with extra virgin olive oil only.

OrtoMayo® Vegan Mayonnaise of artichokes

It is a cream of artichokes, completely vegetable, with a consistency similar to a mayonnaise but with about half the kcal.

It is made in a traditional way, with only four ingredients, without eggs, without preservatives and dyes. Excellent to eat with meat and fish; on pizza or sandwich; as a filling for fresh pasta.

Taste our artichoke-based specialties!

The month of March began with lots of innovative products to try. Open our pantry and try them all!

Our productions are the result of a very short production chain. Every product is made in artisanal way, with seasonal vegetables and prepared by hand by local women. Ingredients are few and simple, according to our family recipes and NOT include the use of preservatives, additives and dyes.

Which are the new preparation to try in the month of March?

Lemons - sweet spreadable cream

Lemons – Sweet Spreadable Cream

Our lemon cream is made with lemons of our garden, harvested and processed exclusively by hand. Compare the ingredients with the other creams on the market and you will understand why it is worth tasting.

It can be used in many different ways:

  • to spread on bread or biscuits
  • to fill cakes, croissants and brioches, both before and after cooking
  • to decorate cakes and pastries
  • as a topping on yogurt, fruit and ice cream

Red chicory jelly

Red chicory jelly

It is made with red chicory harvested in the open field on our farm and then worked by hand in our laboratory.

Excellent to serve with fresh and aged cheeses. Very good with pecorino and to make cheesecake. It can also accompany meat and fish dishes, boiled and roasted.

OrtoMayo – Vegan Mayo of broccoli

OrtoMayo – Vegan Mayo of broccoli

Vegan mayonnaise comes from the manual transformation of seasonal vegetables, made in the laboratory inside the farm. It is 100% vegetable, prepared with only four ingredients. A seasonal vegetable, extra virgin olive oil, lemon juice and salt.

Ideal to accompany cheeses, fill sandwiches, dress pasta, eat meat and fish differently.


“Broccoli spiert” (wild)

Broccoli ‘spiert is a traditional ecotype of broccoli from the Alta Valle del Sele, where our farm is located. It is grown and prepared by hand, in extra virgin olive oil, in our laboratory.

Accompanies appetizers, it can be used on pizza, to fill focaccia and wraps but also as a side dish for meat, fish and cheeses.


>>Try the new products for March, place your order:

2021 in Casa Iuorio started with many new products in the pantry: cabbage, cauliflower and fennel are the new references to try!

Freshly prepared by hand, with seasonal vegetables, they enrich our offer for lovers of good food.

Vegetables grow in a sustainable way, in our fields in Palomonte, in the province of Salerno, and are hand-picked and transformed within few hours, while they are still fresh.

The recipes we prepare, with the support of a food technologist, are simple, made with very few ingredients and without the addition of preservatives and dyes. They really remember the flavors of the past!

What are the new references?

Cabbage with mountain potatoes and artisanal bacon

A traditional Campania recipe of peasant origin, prepared entirely by hand in our laboratory. You can eat it as a first course; as a soup if heated; as a side dish.

Cabbage with potatoes and bacon

OrtoMayo of cauliflower

It is the latest of our OrtoMayo line, mayonnaise made with only four ingredients and without eggs. It is suitable for pizza, bruschetta and focaccia; to dress pasta; to accompany meat and fish.

OrtoMayo of cauliflower

Grilled fennel in balsamic vinegar and extra virgin olive oil

Fennel, grilled and then prepared with balsamic vinegar and extra virgin olive oil, without adding preservatives, can be served as an appetizer with cold cuts and cheeses; as a side dish; in a gourmet sandwich.

Grilled fennel

Do you want to try the new specialties of Casa Iuorio?

Preparing: 20 minutes
Cooking: 2 minutes
Dose for 8 peoples
Difficulty: very easy

• 3 fresh eggs
• 1 pinch of salt
• 1 pinch of pepper
• 1 pinch of sugar
• 50 gr of grated Parmisan cheese
• 1 tablespoon chopped parsley
• 1 tablespoon extra virgin olive oil
• 250 gr of Manitoba flour
• 4 gr of yeast for savory pies
• 1 jar of broccoli mayonnaise

1. In a bowl we pour the eggs and flavor them with salt, pepper, sugar and parmesan. We mix carefully.
2. Wwe add the parsley.
3. We sift the flour with the baking powder and mix with a wooden spoon.
4. We complete with 1 tablespoon extra virgin olive oil and work energetically until obtaining a smooth and compact paste.
5. Let stand 10 minutes then divide into 4 portions and spread 4 thin sheets on a floured surface.
6. With the wheel we cut the pasta obtaining many small talk 7/8 cm long and 2 cm wide.
7. We prepare a high pan with hot seed oil and fry the chatter a few at a time, turning them often.
8. Once golden brown, we dry them on paper towels and serve them hot or cold accompanied by broccoli mayonnaise.

Courgettes, originating in Latin America, have a high water content and very few calories. Rich in vitamins, phosphorus and potassium, they are typical vegetables of the summer season.

The variety that we grow in our farm is “San Pasquale”, characterized by a cylindrical shape and light green streaks. The plants are usually planted around the middle of May (the name of this variety is linked to San Pasquale Baylon which is celebrated on 17 May). In exceptional cases like this year, because the insistent rain, we planted them on the end of May so they are available until the end of October.

Zucchini plants

Courgette plants of our fields.

Currently, manual harvesting in the fields is in progress, followed by the transformation, always done by hand.

Zucchini hand picked

Our zucchini are hand-picked.


Freshly picked zucchini.

Courgettes are washed and sliced, then put in salt, squeezed and passed for a few minutes in boiling water together with the vinegar; put to cool and prepared in glass jars, with extra virgin olive oil. Without the addition of preservatives or colourings.

Zucchini flavoured

Zucchini flavoured with extra virgin olive oil and chilli.

Zucchini in glass jars

Zucchini ready for tasting.

Courgettes are prepared soon after the harvest and in this way maintain their crunchiness and the preserve the fragrance of the fresh vegetable.

How to use zucchini

Courgettes in oil can be tasted with meat and cheese dishes as a side dish or as appetizers. With bread they can also become an unusual snack.

To preserve the quality keep the jar in a cool place away from light. After opening, store it in a cool place, with a drizzle of extra virgin olive oil.

Do you want to taste our zucchini? You can book them on this number: +39 3389549348 – by calling or sending a message on WhatsApp.

Or visit our online shop!

The sunshine tomato (pomodoro al sole or pomodoro a’ sole, in dialect of the Valle del Sele) is a traditional tomato’s variety we grow in our farm.

It is a red, round, pulpy tomato with a sweet taste. As the name suggests, it mainly needs a lot of sun to grow and to get its maturation. In our fields the sun accompanies all the phases of our vegetable. In fact, we cultivate in open field, without using greenhouses.

The characteristics of this tomato are linked to the way in which the plants grow. Our plants are low and without support, in direct contact with the earth – clayey and arid, and this gives the fruit its fleshy consistency and full-bodied taste. They need few water to grow (usually they are watered in the evening, even once a week).

The plants are planted by hand one by one, and the tomatoes are also harvested manually, so that only the fruits that have reached full ripeness are chosen.

Casa Iuorio tomato plant

Each tomato plant is planted by hand.

Casa Iuorio tomato plant

The tomato sprouts kept wrapped in a damp cloth before being planted in the earth.


Tomato plants in the sun.

Tomato plants in the sun.

Fresh or in pure, the sunshine tomato (pomodoro al sole) satisfies every taste. Suitable for any preparation, from a basil-flavoured salad to dress a past dish.

Referring the nutritional fact, tomatoes are rich in water, vitamins, phosphorus, potassium and especially of lycopene, an antioxidant that gives it the classic red color.

Compared to the normal red tomatoes we find at supermarket, our pomodoro al sole has a double quantity of lycopene, for the benefit of our health.

What is lycopene and which are the benefits?

Lycopene, like all antioxidants, has a protective function against cellular aging, counteracting the action of free radicals. From many scientific researchers the benefits on our health have been listed:

  • • prevents stroke;
  • • benefits the eyes and the skin;
  • • protects the artery walls;
  • • combats bad LDL cholesterol;
  • • promotes heart health, reducing blood pressure and the risk of heart attack.

>>Discover the tomatoes on our online shop<<

Available on our website the shop area with easy access to the best products of our pantry. Thanks to our virtual store our products can be tasted all over the world.

Do you want to prepare an appetizer for a special event or impress your friends with a real gourmet selection? Dress your pizza? If you want to plan quietly your special events, without going to the grocery store, you will find everything you need in our online shop. Just a click!

What can I buy on the Casa Iuorio online shop?

In our virtual shop you will find pickles (artichokes, aubergines and broccoli), preserved  tomatoes, extra virgin olive oil, including DOP Colline Salernitane and spreadable creams & pâtés.

How do I shop at the Casa Iuorio online shop?

Buying a product on our shop is very simple and immediate. Enter in the shop area on the top right of the website and choose the preferred products from the list and proceed with the purchase. For your best selection we enriched the picture of every product with a full description of ingredients and preparation methods. Add the favourite products to the cart and simply enter the billing information and the purchase is done.

All our products are prepared in a traditional way, by hand, with excellent raw materials grown in our fields in Palomonte, in the province of Salerno. Our open field crops follow the rhythm of the seasons, they are made without forcing the nature, starting from the autochthonous seeds of the Alta Valle del Sele.

Our goal is to offer a healthy and good product. Healthy because it is the result of a clean environment (our farm is located between the natural reserves of  “Foce Sele – Tanagro” and “Monti Eremita-Marzano”) and good because in every jar there is all the knowledge of our family recipes, which we transferred in each preparation.

Our farm covers nine hectares, the productions are limited, nothing to do with the numbers of the industries and we are happy because we want to continue to be a family farm.

>>>What are you waiting for? Visit our online shop!<<<

Casa Iuorio is born from the willingness of ​​cultivating autochthone vegetables, typical of our territory: Valle del Sele. And the need to satisfy an increasing demand: healthy and natural food, made of few ingredients, simple and good, as we were children.

Determined by this aspiration, we begun to transform the precious fruits of our land. Fragrant, genuine and very rich in nutrients, to offer the ancient flavours of our home.

We arranged in the open countryside of Palomonte, in the province of Salerno a large, modern and well-equipped kitchen.

Here we find new ideas every day, we adore creating not only preserves, but also pickles, sauces, creams, infusions. Our intent is to create a brand of excellent Italian food, which draws a visionary inspiration from the world of our grandparents and represents a point of reference for lovers of healthy and genuine food.

With great determination we started to put together experience on experience, supported by study and discipline. Not only the studies and the masters but also the years spent abroad have given us an important knowledge.

Who we are

Our team is composed of Claudio, Anna and Mirella, all of us have the same dream: to compete at the highest levels, knowing that we have inimitable products.

Claudio & Anna, both graduated in Foreign Languages ​​and with a long experience in the commercial field, especially in the export sector.

Claudio, lover of nature and passionate about agriculture, follows all the phases of the cultivation of the fields, helped by an expert agronomist.

Anna, who grew up in an “Irpina” family, with a great passion for healthy food and good food, has always referred to this model, also to propose new recipes for Casa Iuorio’s pantry.

Mirella, graduated in Environmental Sciences, always cultivates the desire to give substance to the protection of the territory, attracting the valorisation of her best products.

The recipe for excellence? The preparation!

Today it’s impossible to cultivate as 60 years ago or to reproduce the grandmother’s recipes equally. Thanks to the new knowledge many processes have been acquired and perfected thanks also to the  collaboration with specialists from different sectors.

The farmer regularly uses the collaboration of the agronomist to reduce/eliminate the use of pesticides and other chemical substances, while the food technologist has entered the kitchen to support us and allowing the traditional recipes to be preserved at their best in compliance with the best standards in order to guarantee food traceability, safety and quality.

Our team has thus expanded with a trusted agronomist, a professional accredited by the Campania region, collaborating with the University of Salerno and with the CRAA – Center for Applied Research in Agriculture. And with a food technologist, a high level expert, already a consultant to other prestigious Italian food companies.

This method  allows us to improve our non-intensive productions, that are all processed by hand in compliance with all current regulations.

Our products in the world

Our products are known and appreciated not only in Europe (Switzerland, France, Germany, Sweden,) but also in the most distant and difficult markets, such as Asia and Middle East. 

By now we know very well that when you deal with foreign markets you meet demanding and prepared customers, who know very well Italy and its food culture and have very specific requests.

Our customers abroad do not just want to taste the product and know that it is good and that it satisfies his taste buds. He also wants to have technical specifications of the product, know the nutritional values, as well as the sensory analysis and many other information that we must be ready to provide.

The Italian Carnival celebrations start this week till March 5th, on the  famous Fat Tuesday. Which ends all the Carnival celebrations and begins the Lent period.

The origins of Carnival date back to the Roman Saturnalia festival and Dionysian feasts in Greece. A feast characterized by unrestrained enjoyment and an opportunity to upend and subvert norms.

Jokes, masks, fun and good food characterize the Carnival celebrated in Alta Valle del Sele, where our family farm is located. Through the stories of our grandparents, and parents, we realized that Carnival celebrations completely changed compared to the 40s, 50s and 60s.

They used to disguise themselves with old clothes found at home, the typical “mascarata”, a costume party. They used to visit especially their neighbours, with improvised camouflages – the masks were called “ciavon”. Who opened the door had to guess the identity of the person hidden under the mask and while singing, dancing and joking, especially with the seniors of the house. Once the identity of the “mask” was revealed, bread and sausage were offered, as well as the unfailing “Chiacchiere” fried pastries (a dough made with extra virgin olive oil).

For the Fat Tuesday they prepared a soup with pork offal, fusilli with tomato sauce  made with small pieces of pork meat – stuffed hen and Chiacchiere.

The leftovers fusilli were not eaten the day after but they let eat them to the hens because believed that they could produce more eggs.

“Chiacchiere” fried pastries recipe

Typical sweet dessert of the Alta Valle del Sele Carnival, we want to propose here our ancient recipe. This year we prepared the dough with semi-wholemeal Risciola flour from the PiantaGrani, an ancient wheat from the Alta Valle del Sele and of course our extra virgin olive oil that we use to mix the doughs.

  • 400 g of semi-wholemeal Risciola flour, or Flour 00 Type
  • 3 eggs
  • 40 g of extra virgin olive oil
  • 40 g of sugar
  • Half glass of Vermouth
  • A pinch of salt
  • Grated lemon skin
Casa Iuorio chiacchiere italian carnival

Our extra virgin olive oil used to mix the dough.


Casa Iuorio chiacchiere dough

The dough is ready.





Chiacchiere on the table for the tasting

Chiacchiere on the table for the tasting.