“Canned tomatoes are actually better for us than a fresh, organic, locally harvested, heirloom tomato. Because the nutrient in tomatoes, which is proving to be supportive of heart-health, is called lycopene. [...] Cooked tomatoes contain more lycopene than raw ones."
The New York Times
"A very rare variety of tomatoes from the Monti Lattari area of Campania. Small and pear shaped, these tomatoes have a low acidity, so they produce a sauce that is sweet and juicy."
Danielle Glantz, Pastaio Via Corta
“Their incredibly Intense flavor in addition to their dense pulp set them apart, making their complex aromas ideal on pizza.”
Modernist Pizza
“The tomatoes are from Italy and really do taste superior to the canned tomatoes grown in the U.S.”
Ciao Chow Linda
“Corbarino are delicate, sweet, and meant for quick sauce dishes”
Isabel L.
"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
“Francesco Vastola of MAIDA is based in Cilento, and he transforms all sorts of vegetables into wonders, including these Italian tomatoes called Corbarini. They come in red, and the red ones are packed whole in their juice.”
-Viola Buitoni
"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
