"The Perfect Accompaniment to a Negroni. They have deep flavor and a texture at once tender and firm."
Florence Fabricant in the New York Times
"Our top picks: Instant appetizers. Delicious way to get the party started (and take pressure off the cook).”
Bon Appetit
"... I cannot eat enough of your baby artichokes, in salads, pastas and as a side dish. I even use the oil it is in to make my own salad dressing."
ShaSha
"Packed in olive oil these romanesco artichokes are ready to nibble or to add flavor to a summer risotto."
Florence Fabricant in the New York Times
"Another excellent product of this area is the artichoke of Paestum, also known as tondo of Paestum, from the Romanesco variety, because of its round shape. Tiny and very compact, without thorns."
Cibo Today
"The flagship product is undoubtedly the artichokes in oil: tiny, harvested at the perfect stage of ripeness, then processed with water, vinegar, and salt, with an exquisitely delicate flavor."
Corriere della Sera
"Put them in a bowl, serve them with toothpicks alongside an aperitif, or fold them into a risotto just before plating."
Florence Fabricant in the New York Times
"Another excellence cultivated here is the Paestum artichoke, also known as Tondo di Paestum, from the Romanesco family. It has a round shape, is very small and compact, and is completely thornless."
Cibo Today
“These are hands down the best artichokes you can find. Ready to enjoy, perfectly seasoned, well balanced acidity, and no preservatives!"
Danielle Glantz, Pastaio Via Corta
"Without a doubt the best Artichoke we have ever had."
Pasta Sorrentino
"Nibbles can save the day in thanksgiving. Stocking up on a few good ones means being prepared for late-arriving guests or a turkey that’s taking too long."
Bon Appetit
"Just don’t forget to use that extra virgin olive oil! It’s a two for one! Perfect for salads, antipasto, cut in half and seared or grilled!”
Danielle Glantz, Pastaio Via Corta
"Enjoy out of the jar, on bread, with meats and cheeses, pastas, salads...anywhere! Don't forget the save the wonderful extra virgin olive oil for dressings and marinades."
Pasta Sorrentino
"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
"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
