Collection: Campagnola

The Campagnola Mamù line is a collection inspired by rural Italian cuisine: pots, pans, and saucepans in non-stick aluminum for traditional peasant preparations. Ragù that cooks for hours, polenta in the cauldron, Sunday roast chicken. A 7-layer scratch-resistant, PFOA-free coating, sturdy construction, and Made in Italy.

Italian Country Cuisine: Its Roots

Italian peasant cuisine is a cuisine of the seasons, of garden produce, of humble cuts of meat that become rich dishes with long cooking. Rabbit stew, tripe in broth, beans with cotechino, ragù that simmers for three hours on low heat: these preparations require robust and capable tools. Not the fragile pot to keep on display, but the one you put on the stove without thinking and that lasts a lifetime.

The Campagnola line brings this philosophy to Mamù tools: 7-layer nonstick, sturdy aluminum, and generous sizes for generous cooking.

Campagnola line preparations

• Sunday ragù: the meat sauce that cooks for hours on low heat in a large pan. The heat is distributed across the bottom without burning, and the bottom remains clean.
• Rabbit Stew: white meat with olives and rosemary, cooked in a large, lidded pan.
• Stew and Braised Meat: slow-cooked cuts—shoulder, rib, and beef cheek—that melt in three hours over low heat.
• Beans with Pork Rind: the long, traditional peasant preparation method, legumes that cook for hours in pork fat.
• Polenta: 40 minutes of stirring in a large pot. The thick base holds the heat without burning the base.
• Roast chicken with potatoes: a classic Sunday lunch dish, with potatoes browned in the chicken juices.
• Pan-fried garden vegetables: seasonal vegetables sautéed with garlic and oil, the simplest traditional cuisine.

Capacious tools for generous cooking.

Country cooking requires large quantities: grandma didn't make ragù for two people. The Campagnola line includes tools in the most capacious sizes:

• Large-sized pans and sauté pans: for stirring pasta for the whole family, sautéing large quantities of vegetables, and managing large amounts of fried food.
• Large-sized pots and casseroles: for braising and stewing for 6-8 people, and for large-scale cooking of legumes.
• Pots for hearty soups: minestrone that lasts for days, Sunday meat broth.