Appetizers

The Apulian antipasto is made of vegetables: lampascioni, turnip tops, artichokes alla crudaiola, sliced aubergines, sun-dried tomatoes, capers picked in Salento. Jars to open and put on the table as they are.

On almost all of them the discount starts from the second jar. Each product page says at which quantity and by how much.

Subcategories

Mini Kit "Friselline and Eggplant Fillets"

Crunchy friselline and eggplant fillets, two products made for each other, inside the decorated cardboard bag by LaTerradiPuglia. A small gift that arrives ready made up, with nothing left to wrap.

€17.00

Available quantity: 100

Turnip tops in olive oil from Puglia | Laterradipuglia

Turnip greens in oil

(7)

Turnip tops, or cime di rapa, the symbol of Apulian cooking: picked while still green and preserved in extra virgin olive oil with Mediterranean herbs. Ready to enjoy as they are, with orecchiette, on pizza or in a sandwich. 300 g jar.

€8.00

Available quantity: 62

Lampascioni wild onions in oil

(16)

Apulian lampascioni, the wild onions of Salento: harvested by local farmers, hand-cleaned one by one, boiled in water and vinegar, then preserved in oil with fresh mint, chili pepper and garlic. 320 gr jar, ready to open and enjoy.

€8.40

Available quantity: 49

Sun-dried tomatoes in oil

(17)

Tomatoes sun-dried and preserved in extra virgin olive oil: ready to enjoy, no preparation needed. Perfect on bruschetta, in pasta or salads.

€7.10

Available quantity: 31

Termite olives from Bitetto

(7)

Large, slightly rounded green olives, so much so that they are called “apple olives”. Picked green and cured in salt, as in the old family recipe: perfect for aperitifs and in the kitchen, with meat, fish and salads. 580 g size.

€5.50

Available quantity: 29

Paparina, Wild Greens from Salento | Laterradipuglia

Paparina (wild vegetable) from Salento

(5)

Paparina is the green part of the poppy plant, a wild herb foraged in the fields of Salento every spring. Our jar comes already cooked in olive oil, following the original recipe: just heat it up and bring it to the table.

€6.60

Available quantity: 27

Sun-dried zucchini

(7)

Sun-dried zucchini slices with capers, fresh mint and sliced hot chili, in extra virgin olive oil. No preservatives, in a 300 g jar: enjoy them on their own, with pasta or alongside a meat dish.

€7.50

Available quantity: 27

Bella di Cerignola Olives | Laterradipuglia

Olives Bella from Cerignola

(14)

Bella di Cerignola: rather large green olives from Puglia, oval and fleshy, with a savoury bite. Hand-picked and naturally fermented for six months with salt — no vinegar.

€6.60

Available quantity: 26

Leccine olives with myrtle

(11)

Leccine olives from the Puglian tradition, flavoured with small myrtle leaves. Enjoy them just as they are with an aperitif, or in salads and alongside cheese. 300 g, 180 g drained weight.

€3.90

Available quantity: 25

Aubergine fillets in oil

(15)

Aubergine fillets in oil are a tasty, versatile side dish: good on their own as a starter, in salads, on pizza and focaccia, or in gourmet sandwiches. Hand-picked at the height of summer on our farm and preserved in the finest extra virgin olive oil. 300 gr jar.

€8.40

Available quantity: 23

Artichokes in oil

(15)

Baby artichokes from Puglia, cleaned and preserved in extra virgin olive oil following the traditional recipe: flavoured with garlic and chilli, ready as an appetizer or for Apulian crudaiola pasta.

€8.00

Available quantity: 19

Caponata from Puglia, Salento Style, in Oil | Laterradipuglia

Caponata salad

The Salento caponata made with dried vegetables: eggplant, zucchini, tomatoes, peppers and onions, with capers, olives and aromatic herbs, in extra virgin olive oil. A rustic antipasto, also great with meat or fish and on homemade pizza. 300 g jar.

€7.60

Available quantity: 17

Celline olives with myrtle

(16)

The small black olives typical of Salento, harvested in November and left to lose their bitterness for six months in water and salt, with a touch of wild myrtle. Packed in a simple brine, 300 g.

€4.00

Available quantity: 15

Puntarelle alla crudaiola, in oil

(23)

Puntarelle alla crudaiola are Catalonian chicory shoots cured in a vinegar marinade and preserved in oil: ready for side dishes, salads, and appetizers. Winner of the Best Of 2024 Gourmet Selection award.

€7.40

Available quantity: 11

Salento capers in sea salt | Laterradipuglia

Capers from Salento in sea salt

(11)

Salento capers delivered by local farmers, washed, de-stemmed and matured under salt for 3-4 months, then jarred with sea salt from the Margherita di Savoia salt pans. 140 g net weight jar.

€4.90

Available quantity: 10

Condifrisa with semi-dried tomatoes in EVO

(10)

The Puglian condiment made for frisa: semi-dried cherry tomatoes, olives, capers and herbs such as thyme and rosemary, in extra virgin olive oil. Creamy, to spread on frisa and bruschetta or to use with pasta, salads, white meat and fish. 280 g.

€6.40

Available quantity: 9

Natural sliced artichokes

(3)

Apulian artichokes cut into wedges, selected, cleaned and preserved naturally in a simple brine. Ready for antipasti, side dishes, pasta or rice salads and pizza toppings. 160 g jar.

€5.80

Available quantity: 8

Chili peppers from Salento

(1)

Hot chili peppers from Salento, the so-called “cornetti”, sliced into rings and jarred in extra virgin olive oil. Hot just enough, without burning your palate: a teaspoon, or even just their oil, gives character to any dish. 300 g jar.

€7.50

Available quantity: 8

Cicorine Salentine: wild chicory in olive oil from Puglia

Wild chicory from Salento in olive oil

Wild chicory from Salento (in Italian, “cicorine salentine”), known locally as “cicureddhe”, in extra virgin olive oil with Cellina di Nardò olives. A typical side dish of Salento's peasant tradition, perfect with pork. 300 g jar.

€8.20

Available quantity: 6

Red onions in negroamaro wine

(9)

Apulian red onions worked with Negroamaro wine, a meeting of two typical flavours of Puglia. Harvested and processed fresh, they are ready to enrich a cheese and cold cuts board or an Apulian antipasto.

€5.60

Available quantity: 6

Sweet and sour peppers

Sweet and sour peppers from Puglia, grown by Apulian farmers and prepared without cooking: fleshy, crunchy and colourful, with the aroma of a perfectly balanced sweet and sour dressing. A side dish that brightens up a family lunch or dinner.

€7.30

Available quantity: 6

Giardiniera: sweet and sour pickled vegetables | Laterradipuglia

Giardiniera (Mixed sweet and sour Vegetables)

(9)

Sweet and sour giardiniera with peppers, cauliflower, carrots, celery, fennel and onions, in a delicate brine of water, wine vinegar, sugar, salt and lemon juice. Crunchy and colourful, with no preservatives. In a 280 g jar.

€8.40

Available quantity: 6

Spicy cherry peppers stuffed with vegetables, in oil

Spicy stuffed cherry peppers

(3)

Small, round, spicy cherry peppers, stuffed with vegetables and preserved in oil: a ready-made bite for aperitivo, an antipasto platter or next to a main course. 300 g jar.

€8.40

Available quantity: 6

Sun-dried cherry tomatoes

(7)

Cherry tomatoes dried in the sun and covered in extra virgin olive oil. Dried but still fleshy and sweet, in a 300 g jar: ready to use as they are, for antipasti, bruschetta, pizza and pasta.

€8.00

Available quantity: 6

Natural turnip tops

(1)

Apulian turnip tops, picked by hand while still green, blanched and cooked naturally: inside there are only turnip tops, water and salt — no preservatives, no oil, no added flavourings. They are ready to use: drain them and serve, or turn them into orecchiette, puccia or pizza.

€7.00

Available quantity: 1

Confit cherry tomatoes in olive oil from Puglia | Laterradipuglia

Out-of-Stock

Confit Tomatoes

(8)

Cherry tomatoes, partially dried and lightly sweetened: sweet and fleshy. No vinegar, packed in extra virgin olive oil. 280 g jar.

€6.60

How to build a board

Three or four vegetables are enough: one bitter, one sweet, one hot and something with bite. Lampascioni take the bitter part — wild onion bulbs that grow underground, with a taste like nothing else. Red onions in negroamaro wine and sweet-and-sour peppers take the sweet part. Sliced chillies and stuffed cherry peppers the hot one. Quartered artichokes and puntarelle alla crudaiola stay crisp even after months in the jar. Olives belong on the same board — Bella di Cerignola for the flesh, Termite di Bitetto for its sweetness, celline and leccine with myrtle for something more aromatic.

The vegetables you will find only here

Paparina is a wild green picked by hand from the fields — the leaves of the poppy — and in Salento it is eaten sautéed in the pan. Cicorine chicory and caroselle wild fennel are in the same family: bitter, plain, good with bread. Cardoncelli mushrooms are the meatiest of the mushrooms in oil, and they hold up when warmed.

Cold, or warmed through

Almost all of these are served at room temperature rather than straight from the fridge: cold shuts down the oil and the scent. Sun-dried tomatoes and dried courgettes change completely after a minute in a hot pan, and become a pasta dressing. Caponata del Salento and sweet-and-sour giardiniera are the only ones that also work as a side dish to meat or fish.

Once opened

Keep the open jar in the fridge, with the vegetables always covered by the oil. If there is not enough oil left, add more: the oil is what keeps the preserve.

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Most View Product

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Appetizers

Subcategories

Sundried vegetables

Specialties

Classics

Grigliati

How to build a board

The vegetables you will find only here

Cold, or warmed through

Once opened

Left Banner

Most View Product