"If you haven’t had a chance to get yourself some broccoli from Maida in extra virgin olive oil, then you’re truly missing out.It’s not bitter and it’s perfectly seasoned in my opinion."
Danielle Glantz
"To enjoy the delicate greens year round (or in a faraway land), jarred friarielli is your best bet. These ones made by Maida, a farm near Cilento National Park, are traditionally seasoned and delicious.”
Culinary Backstreets
“This variety of friarielli is grown in a way that it is delicate and has no bitterness whatsoever. They’re full of delicious broccoli sweetness.
Pastaio Via Corta
"It’s not to be confused with the very similar but less tender cime di rapa used in Puglia to prepare orecchiette, nor with the sweet green chili pepper Italians call friggitelli!"
Luciana Squadrilli
"Harvested at peak season, you can tell… Enjoyed at room temp or not, serve with sausages. Secretly I make grilled provolone sandwiches with them…”
Danielle Glantz
"Francesco Vastola is an artist, his art is preserving and promoting the good things our earth has to offer, to tell the story of a territory."
Cook_Inc
"Every Cilentano I met expressed that fertility in a new and beautiful way, whether it was former architecture student Francesco Vastola at the Maida company, who grows his own tomatoes, peppers, field greens, and artichokes and then presents them sott’olio (under olive oil) in fantastically artful jars."
Paul Greenberg
"The flavors of Cilento preserved in glass jars with extra virgin olive oil, without added preservatives or additives. This is Maida, the organic farm of Francesco and Fabrizio Vastola, father and son."
Corriere della Sera
"Every vegetable is placed in the jars by hand, one by one. They look like a work of art."
Cibo Today
"Without the addition of chemical preservatives or additives, in the utmost respect of ancient recipes."
Cook_Inc
"Here, in Parco Nazionale del Cilento, the Vastola family upholds age-old preserving traditions, using local produce, tried-and-tested processing methods, and carefully selected raw ingredients."
Gambero Rosso
"I’m amazed how everything from the property is conserved in extra virgin olive oil from their Leccino olive trees and so delicious. If I can’t make it because I’m too busy, then I’m going to find the best."
-Danielle Glantz, Pastaio Via Corta
"Francesco Vastola’s love for his land is tangible. You can feel it when he shows you his fields in Paestum, Salerno, right next to the Magna Graecia ruins."
Cibo Today
"Here, ancient and forgotten products are revived—delicacies that this small company exports worldwide and that are often found among the ingredients of Michelin-starred chefs' dishes."
Corriere della Sera
"Its vegetables in oil, spreads, sauces and natural jams are all free of preservatives and additives."
Gambero Rosso
"Maida farm is located in Paestum, in Cilento, and is specialized in preserving local produce. Sott’oli, preserves, tomato sauces crafted artisanally using products that are a symbol of biodiversity."
Cibo Today
"Cilento, where the Mediterranean Diet was born. Cilento is a precious land where no family is without a small piece of land to cultivate. "
La cucina Italiana
"In front of the greek temples of Paestum takes place the rediscovery of local produce through the production of excellent preserves, jams, and sott’oli."
Cibo Today
"Franco from Maida, he and his family are behind the best sott’olio in all of Italy. Why? Because it’s produce they grow, processed by hand, cooked by his wife and then jarred."
Danielle Glantz, Pastaio Via Corta
