Campania Food Awards 2025: Gargiulo Coloniali of Eboli wins the Special Award for Historic Businesses
Gargiulo Coloniali di Eboli, owned by Carlo Gargiulo and Angela Caliendo, has been awarded the Special Prize for Historic Businesses at the Campania Food Awards, the regional equivalent of the Oscars for Italian food and drink producers, a regional promotion project initiated by journalist Donato Ala Giordano.
This recognition pays tribute to the long and arduous journey that began in 1966 when Carlo’s father, Vito Gargiulo, founded the business, which was originally located in Eboli on Via San Berardino and has been based at its current premises on Viale Amendola since 1989.
When Carlo and Angela subsequently took over the reins of the business, they brought about a real turning point thanks to their commitment and dedication in their tireless search for unique, high-quality products – often little-known ones – which they presented to their customers with expertise and enthusiasm.
A historic business that nevertheless continues to keep pace with the times and the rapid changes in the market, thanks to the investment Carlo and Angela make in their own training. They are always very active in attending refresher courses; the most recent of these saw them in Bologna last week training to become expert tasters of amaro, the stars of a fascinating and complex world that forms a very important part of Gargiulo Coloniali’s identity.
Indeed, Amaro Don Carlo is the true pride and joy of this historic business and a source of great pride for Carlo and Angela; their ‘creation’ has, since 2020, continued to rack up a host of prestigious awards at both national and international level.
An artisanal liqueur made from walnut husks (60%) and a blend of selected herbs and spices, created thanks to the intuition and passion of Angela Caliendo who, after much research and experimentation, in 1994 arrived at an initial formula, the starting point for what is now Amaro Don Carlo, a product with a distinctive character and versatility that allows it to be used not only as an after-dinner drink and a liqueur for contemplation but also in mixology and haute cuisine to create dishes to which it lends depth and elegant aromatic notes.
