In Montella, in the heart of the Green Irpinia, among chestnut groves and products of the undergrowth, over thirty years ago, began the history of Perrotta company. 
The decision to start an artisanal activity linked to the transformation of chestnuts is consequential to the strong chestnut vocation of the territory. In fact, since ancient times, the history of Montella and that of the chestnut, true wealth of these areas, have always gone hand in hand. As evidence, the first IGP recognition - at national level – was given to Montella chestnut in 1987.  
The desire to enhance more and more the product of our land and the attention to the world of research and innovation has meant that the range of traditional products, basically based on the processing of dried chestnuts, were accompanied by new products, both sweet and savoury, in order to broaden consumer choice. The production process is the perfect synthesis between technology and craftsmanship, between innovation and respect for tradition. 
Among the bakery products, we highlight the traditional Neapolitan pastiera that, thanks to an innovative and patented processing process, can be stored for 8 months at room temperature, without making use of preservatives. For some years now the company has been dedicated to the production of leavened products for Christmas and Easter period: simple but high quality ingredients, a slow rising and a careful cooking allows us to realize our soft goodness. The accuracy and dedication in perfecting more and more our products, have allowed us to get the 1st prize for Traditional Panettone at the competition "Panettone senza confini 2022" with jury president Pastry Chef Iginio Massari. The love for quality and the passion for our work are the fundamental ingredients of Perrotta specialties, dedicated to those who love the most authentic "timeless flavors".