GP di Gerardo Pisapia

Who we are

You often hear of pristine landscapes, fairytale views, charming and friendly people, ancient villages where life seems to move in slowmotion.
Molise is all this, a pictoresque region in central Italy where time seems to stand still.

GP was born in this scenario from the idea and the passion of an agronomist working “on the field” in various small agricultural realities in Molise.

GP’s oil, truffles, flour, cheeses will tell the tale of a land of commitment, hard work, dedication and love. We respect the environment and still follow old farming traditions.

Our olive groves and wheat fields are located along the coast and repeatedly screened both during the agronomic management and the processing and packaging.

Our cheeses come from farms located in Alto Molise (the northern part of Molise) which use their own milk; our white and black truffles are harvested only by hunters officially recognized by Regione Molise.

Attention to detail is the essence of our work, and by buying our dream products you will carry home a part of this land.

Products

Caciocavallo

Our caciocavallo is produced in Alto Molise by farms using their own milk.

This typical cheese is so intertwined with local people and tradition that some have labeled it “archeological cheese” for its undeniable and ancient connection with transhumance.

This handmade stretched-curd cheese is made simply with milk, rennet, whey, following a process which has been passed down through the generations.

Truffles

This region is rich in these subterrean fungi, therefore our certified truffle hunters can provide us with the four main species used for cooking: white truffle, black truffle, “bianchetto”, summer truffle or “scorzone”.
We offer both processed and non-processed truffle products, so you can order truffle balls trough our courier service.
Our processed products are: Black truffle carpaccio – Tartufata – Caciocavallo and truffle spread – Chopped black truffle and Minced truffle. 50 – 80 – 180 – 500 gr. Jars available.

For info on prices and seasonal availability or for bookings contact us by email or at 338-1808983

Flours

Our wheat comes from farms situated in the Frentani Mountains in the village of Montorio nei Frentani (CB), which follow the rules of integrated farming.

Milling is still done with grindstones, so that the final texture is slightly irregular, resulting in a more intense taste and smell.
This slow-processing technique avoids any risk of overheating the flour, maintaining its organoleptic properties unchanged.

The final result is a less white flour rich in proteins, vitamins (B1,B2, PP, B6)magnesium, calcium and other minerals.

Extravirgin olive oil

We want to offer you a high-quality oil, so we make sure that our olives are selected at the right moment, during veraison, when olives start changing their colour from green to violet.

This is when olives are richer in phenols, responsible for the final product’s nutritional and organoleptic properties.

We also make sure that our olives are kept in aerated containers to avoid oxidation and are processed before 24 hours from the harvest; grinding and kneading temperature is about 25° – 32° for between 25 and 35 minutes.

Our olives are strictly Italian and olive oil is fundamental for your nutrition and wellbeing. Available in various formats: 0,25 - 0,50 - 0,75- 1 - 2 - 3 - 5 L.

Passite

It is produced throughout the year; it has a light yellow color and thin crust. It has a delicate flavor, the taste of fresh sweet dairy products, particularly suitable for cooking, both in pans and on the grill. This product is white, elastic, compact and free of holes.
Maturation is rapid, 1-2 days before sale. It is produced in the province of Campobasso and Isernia, it is made with cow's milk. It can ripen in the conservation liquid, be consumed fresh, but also "appassita” that is, left to dry in the air. It is a fatty cheese, fresh or aged briefly, semi-hard, typical of Molise and all of central Italy.
Conservation: The fresh product must be consumed within 15 days from the date of production. It is stored in the refrigerator (0°C – 4°C).
Sizes: The ‘scamorza’ of about 200 gr are tied in pairs with satin tape. Allergens: They do not contain gluten and/or gluten sources and therefore are suitable for people with celiac disease.

Recipes

BRUSCHETTA WITH CACIOCAVALLO AND TRUFFLE SPREAD

The streght of this starter is the pairing of soft and sweet caciocavallo with truffle. Toast the bread slices in the oven or on the grill to make them crunchy on the outside and soft on the inside – 2 minutes are usually enough.
Spread our caciocavallo and truffle paste on the bread. The secret for a perfect starter is temperature: serve immediately, so that the smells of both caciocavallo and truffle are fully enhanced.

IMPICCATO

“Impiccato”, or “hanged” caciocavallo is made by hanging a semi-matured (1-2 months) caciocavallo over a heat source that will slowly melt it. For the perfect result that will delight everyone at your table, choose a not very mature product with a low salt content. Hang the caciocavallo from the head over dark red embers. After a few minutes cut the bottom of the cheese with a wide-blade knife. Melted cheese will drip from the incision ready to be collected on toasted bread. The warm melted cheese is more aromatic and tasty than when eaten solid. As the caciocavallo melts more and more, it should be lowered closer to the embers till totally consumed. The external solid layer slows down the melting, giving the milk fats time to blend together while diffusing delicious smells into the air, making this a unique ritual.

WHOLEGRAIN LOAF

Mix 110 gr. natural yeast with 370 gr. liquids (half milk, half honey) and a teaspoon of honey.
Add 70 gr. sunflower oil and 550 gr. whole wheat (150 gr. wheat semolina + 150 gr. wheat Manitoba +250 gr. type 0 flour). Keep kneading and add 15 gr. salt.
Knead for at least 20 minutes.
Leave dough to rise for 8 hours, put it in 2 loaf tins and leave it to rise for one more hour. Bake covered for 40 minutes at 180° then uncover it in the last 10 minutes.
Flours can be varied according to your needs.

WHOLEGRAIN SEMOLINA BREAD

Knead 150 gr. natural yeast with 200 ml. water and a teaspoon of honey. Slowly add 400 gr. bread flour and 100 gr. wheat semolina.
Add 150ml. water and 2 teaspoons of salt. Knead everything very well, transfer the dough on a pastry board and fold the dough on itself.
Leave to rise for 3 hours in an oiled bowl. Fold again and leave to rise for one night. The next morning, divide the dough into 2 loaves and leave to rest in the oven for 2 hours.
Place a small bowl of water in the oven, turn it on And bake the loaves for 15 minutes at 250°, then at 220°for 10 minutes.
Lower the temperature to 200° and bake for 20 minutes more.