Every product has a story.
It all began in 1994, when Faccilongo and Albano families had a simple idea: preserve the high quality of fresh ingredients in the jar without dispersing the natural flavors and aromas. They decided to convert the company into an organic farm, with its own processing plant and following the philosophy of ‘short food chain’.
The peasant roots of their respective families and the experience that has been handed down from parents to children for generations is thus summarized in a real "Paglione Method", pursuing three key principles: craft, authenticity and taste.
Paglione, led today by Nicola Faccilongo, focuses its work on the respect for the land, the history and the gastronomic culture of its territory, the ‘Daunia’, the northern part of Puglia, enhancing the indigenous varieties like "Prunill" tomato, a peculiar cultivar of Lucera grown without irrigation, and "Roma" tomato, flagship of No salt added line.
Also, Paglione produce monocultivar extra virgin olive oil and table olives: Nasuta, Peranzana, Leccino and Coratina.
The vineyards, in the Lucera countryside, are also conducted organically and from their grapes are obtained natural and low-intervention wines, including the doc Cacc'e Mmitte and Nero di Troia.