Campisi Conserve

In 1854 the Campisi family farm was founded in Marzamemi, near Pachino (Syracuse), a small seaside village at the extreme southern end of East Sicily. Since then the Campisi members have processed Mediterranean fish – tuna, above all – and tomatoes producing preserves. In the ‘tonnara’ of Marzamemi, fish processing follows old techniques of Arab origins: Salvatore Campisi, an exponent of the 5th generation, is one of the last sea craftsman knowing 33 tuna flavors. Campisi processes also the ‘Pomodoro di Pachino PGI’  (cherry tomato from the southeastern coast), renowned everywhere for its crunchy consistency. The raw material used for preserves derives from local producers; it is processed according to the traditional techniques the farm loves to protect. Understanding the precious value of these produces, Campisi has chosen to respect them processing only the raw material whose origin is guaranteed and controlled, such us hooked fishes (and not tunny killed ones) in conformity with a healthy relationship between man and nature. Campisi is a farm devoted to the Sicilian old flavors paying attention to the territorial identity, the control of the whole processing steps, and ingredient genuineness. 

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