Sorrento excellence conquers Paris:Villa Zagara extra virgin olive oil wins the European award

Apreda Acampora obtained the Paris Gourmet Oil Award, with a score of 87 out of 90

ROME – International recognition for Minucciola monocultivar extra virgin olive oil is multiplying of Villa Zagara in Sorrento, produced with painstaking research for quality and with a know-how that has its roots in several generations.The production of Nino Apreda and his family:Apreda Acampora has now obtained, in fact, the Paris Award Gourmet Oil, with a score of 87 out of 90.A statement that occurred in a close international comparison, with oils coming from particularly suitable territories, such as Spain, Greece, Tunisia, Brazil, even China.To beat the competition, "there is the great passion that I and the whole family put into the production of this oil, whose raw material matures in the botanical garden of the Villa, among orange blossoms, lavender, jasmine.A set of aromas that contribute to making this oil of the highest quality", explains Nino Apreda, who learned to produce and recognize quality oil by frequenting the oil mill with his grandfather from an early age.

Today the Apreda family's oil production is part of a much broader and more complex activity, which has its two cornerstones in Villa Zagara and the Hortus restaurant.However, the attention to the small production of oil - 20 quintals - is maximum and at every moment of the process that leads to that liquid gold capable of firmly establishing itself in the most competitive international contexts.Moreover, the history of the Minucciola monocultivar, present in Italy only on the coast between Amalfi and Pompeii, has such noble origins as to prefigure the successes that the current production is having.In fact, it arrived directly from Greece, or rather, from the slopes of Parnassus, to honor the temple dedicated to the goddess Athena which had been built at Punta Campanella, between the gulf of Naples and that of Salerno, to celebrate the happy return home of Ulysses from the land of sirens.“The demand for this oil is constantly increasing, so much so that we are unable to satisfy everyone - says Nino Apreda as he is returning from Paris - It is an oil that goes very well with the Mediterranean diet, suitable for use raw and in cooked dishes.We will not increase production, but we will persevere in maintaining the quality achieved and in its further improvement", concludes the entrepreneur.The Parisian award was preceded by the one, equally noble and sought after, that Nino's daughter, Biancamaria Apreda, collected in Sparta, as part of the 'Athena international olive oil competition'.

The Acampora-Apreda family recently announced the birth of a brand new and refined botanical restaurant: Hortus, in Sorrento (Naples), immersed in the lush vegetation of Villa Zagara, a few steps from the sea.A place that has been very popular with American tourists since its recent opening.In fact, the Capodichino airport in Naples connects the United States with several flights.“We are ready to host American tourists, and also Asian ones, anyone will be welcome” say Nino Apreda and Anna Acampora Apreda, the owners of Hortus with an innate gift for hospitality, which comes from generations of hoteliers and restaurateurs on the Coast .

Ancient varieties of fruit trees, colorful buds, fragrant plants that hide centuries-old healing properties:This is the heart of the 'secret garden', hidden in the heart of Sorrento.Inside it was born Hortus, a botanical restaurant that bases its offering on the skilful mix of nature and well-being, flavors and aromas.Hortus is the most recent creation in the galaxy of activities of the Acampora-Apreda family;the management and events were entrusted to Dorotea, daughter of Anna and Nino, known for Villa Zagara, a historical context with strong mythological and romantic suggestions.We are in one of the most scenic locations on the Amalfi Coast, Sorrento, and the setting that hosts the restaurant, with 25 seats, is an authentic botanical garden, renovated to welcome guests looking for, or rediscovering, exclusive and natural tastes.For this reason, the catering model is innovative but with a green footprint.“We only use zero kilometer products and we take care of the cultivation of the vegetable garden with its botanical specialties with attention to the cycle of the seasons, the territory and sustainability”, explains Anna Apreda Acampora.
In the kitchen, chef Domenico Tulliano transforms leaves, flowers, berries and buds into works of culinary art.And the menu of this botanical cuisine presents unique combinations and creations, embellished with extra virgin olive oil, also 'family'.

It is a Minucciola cultivar, awarded with the Golden Lion and the international Athena recognition in Greece.An evening at the Hortus can thus begin with the grouper ceviche with black mulberries and mixed salad from the garden or with the aubergine parmigiana and then continue with the suckling pig with papaccelle puree, a typical Campania pepper, and begonia flowers.Desserts are provided by pastry chef Nicola Vanacore, who offers parfait with nettles, white mulberries and rosemary sorbet.“Exotic fruit also flourishes in our botanical garden and, of course, citrus fruits, the symbol of the Coast - adds Anna - Among the rarest species we look after are dragon fruit, passion fruit, as well as mangoes and avocados”.There is no shortage of botanical gins, such as juniper gin and medicinal products of ancient wisdom from the Villa Zagara garden.You dine in the shade of the trees and immersed in the garden, between the rose garden and the olive grove, with a glimpse of the sea, very close by.The gastronomic experience is immersive and specific events are organized to better understand the botanical and sensorial offer.