It all began almost by chance in 2020.

During the pandemic, we were unable to welcome guests to Restaurant Eichhalde. At the same time, I wanted to find a way to offer them a piece of my cooking beyond the restaurant. So I began preparing my first jars of pasta sauce, with the same care we put into every dish we prepare at the restaurant.

What began as a response to an unusual situation gradually developed into a project of its own.

My cooking is Italian.

It is shaped by the flavours of my childhood, my roots and the dishes I grew up with, but also by many years of professional cooking, craftsmanship, precision and a constant pursuit of quality.

This is precisely the connection I want to preserve in my products.

Recipes such as Pummarola, Puttanesca and Ragù do not need to be reinvented. For me, what matters far more is preparing them with good ingredients, time and care, so that their authentic character remains intact.

At Restaurant Eichhalde, I have spent many years developing and expressing my vision of Italian cuisine, from traditional dishes to modern and contemporary interpretations. My products were born out of this cooking, but today they take it one step further.

My idea is to make good Italian food accessible beyond the restaurant: easy to use, with a long shelf life and available whenever you want it, without compromising on quality, origin or flavour.

A piece of my cooking to take home.

Federico Campolattano