To take back what in the early ‘900 was the activity of grandfather Antonio, interpreting it in a contemporary key, we began to reinvent the fig in a surprising way.
We have transformed a poor product into a raw material of excellence, with fruits that are carefully selected, sun-dried and processed exclusively by hand with craftsmanship by master artisans from Cilento.
In just a few years, Santomiele has revolutionized the world of figs by imposing a philosophy and building a brand known today all over the world, so much so that it even reached the table of Queen Elizabeth of England.
In an old oil mill of the ‘700 restored
In the ancient village of Prignano Cilento, the official headquarters and laboratory at the same time is an old oil mill. A special and strongly evocative place where Design, Culture and Art merge and the beauty of the territory is expressed in a culturally stratified language.
In 2018, Santomiele was nominated to the UN in New York to represent Europe at the day dedicated to small and medium-sized enterprises.
With a sustainable business model we have managed to give value to local human resources and products, objectives of the 2030 agenda launched by the United Nations and culminating in the adoption of a UN resolution approved by the General Assembly in April 2017.
Santomiele web site Santomiele.it
The Santomiele Farm experiences
In the Santomiele Farm you can live different food experiences including:
THE TOUCH OF CRAFTSMEN
The visit Il Touch dell’artigiano is an immersion in the production philosophy of Opificio Santomiele. The company, in fact, becomes the ideal scenario to know our most representative products with an unmissable experience that enthusiasts will not forget. During : 1 h
What the experiential path brings
- Santomiele figs (cultivar Dottato) dried in the sun with roasted almonds and fresh citrus peels.
- Welcome glass, sparkling wine with delicate hints of fruit and chamomile flowers.
- Figs jam with Spadoni pears and figs with bourbon vanilla with cheeses from the lands of Paestum.
- Figs carpaccio with cherry tomatoes and extra virgin olive oil.
- Fresh fig wrapped in strips of local sausages.
- Vegetable croutons from the Mediterranean diet.
- Buffalo ricotta mousse of Paestum with crispy hazelnuts of Giffoni, fresh citrus peels, garnished with Santomiele fig molasses.
- Scugnizzi, fragrant pralines of figs with bitter cocoa and cinnamon.
- Figs, figs with almonds lacquered by a fragrant rum liqueur.
- Il Signorino, crunchy dried fruit without sugar and with the precious black molasses of figs.
- Melaco, crumbly biscuits with Sicilian salt and delicate aromatic spices.
THE FIG IN WONDERLAND
The visit to Fico in Wonderland is an in-depth tour designed for lovers of culture and food and wine who wish to discover the company Santomiele even in its most suggestive and unusual views. During : 2 h
What the experiential path brings
- Sun-dried Santomiele figs (cultivar Dottato) with roasted almonds and fresh citrus peels.
- Welcome glass, sparkling wine with delicate hints of fruit and chamomile flowers.
- Figs jam with Spadoni pears and figs with bourbon vanilla with cheeses from the lands of Paestum.
- Figs carpaccio with cherry tomatoes and extra virgin olive oil.
- Fresh fig wrapped in strips of local sausages.
- Vegetable croutons from the Mediterranean diet.
- Old grain flour, fresh cherry tomatoes and basil are the ingredients of the light, fragrant fried pizza.
- Eggplant parmigiana with fragrant buffalo mozzarella from Paestum.
- Buffalo ricotta mousse of Paestum with crispy hazelnuts of Giffoni, fresh citrus peels, garnished with Santomiele fig molasses.
- Scugnizzi, fragrant pralines of figs with bitter cocoa and cinnamon.
- Figs, figs with almonds lacquered by a fragrant rum liqueur.
- Il Signorino, crunchy dried fruit without sugar and with the precious black molasses of figs.
- Melaco, crumbly biscuits with Sicilian salt and delicate aromatic spices.
- You can choose from a selection of national and international wines that will accompany the cult dishes of Santomiele that enhance the tradition of the Mediterranean diet, innovating it.
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