Short production lines with all
stages performed “in house”
Manually prepared and 100% Italian
Vegetables dried in the sun
Produced without preservatives
Flavours are authentic, not
“standardised”
Excellent value
Like our vegetables need time, sun, water and great care to grow and to come to the right grade of maturation, in the same way our farm has budded and flourished year after year in the last 30 years. Our grandfathers, our fathers, the women of our family have given body and soul to the care of our land and its fruits. Their hardworking hands and their devotion have permitted us to grow up loving our sun and our red land, learning that is important to improve ourselves and the surrounding landscape.
To produce as we do, let us say it, it is necessary to be a little bit agriculturist, a little bit artisan and a little bit artist. Every time we create a new product, we stop to imagine which sensation we want to offer to our clients, which surprise we want to give them and, which is the best taste to use in order to leave a long memory of our wonderful place.
Our farm is always opened to the public. With us people can discover and learn the art of cultivation, of the picking and the conservation of the vegetables. Touristic destination and meeting-place, “iContadini“ is not only a brand but a way to choose a daily quality.
The cultivation
Our farm is situated in Apulia, in one of the most fertile area in fact of cultivation of vegetables. We are exactly in Salento, the so-called “ land of the sun, of the sea, of the wind”. The particular weather condition of this strip of land, kissed by the sun nearly all year round, the composition of the soil and the benevolent influence of the sea make it possible to get unique products. The cultivation is directly put into practice by our farm. We follow all the phases, using the integrated production technique, on more than twenty-five hectares of greens in open field.
The picking
That of the picking is a very important moment because, it rewards all the work done during the cultivation and gives great satisfaction in seeing the plants given their fruits. Our skilled staff picks the vegetables by hand selecting them on the field. After that, greens are put in cases of maximum 23 Kg to avoid damages and immediately transported to the factory to be processed fresh.
The working process
Our vegetables are naturally dried under the strong sun of Salento, preserving in them all the organoleptic and nourishing qualities. The sun-drying technique is an ancient art that, even though it is delicate and difficult, allows to obtain an absolute unique result: softness of the pulp, preservation of vitamins, proteins and minerals, and a special harmonic flavour which is far more recognizable. The salting determines the good end result of the desiccation, that’s why we still do it manually. All the processing phases regarding tomatoes, artichokes, cime di rapa, lampascioni and other greens are followed by the diligent and experienced hands of our southern country-women.
The packaging
The last phase is the bottling of the greens, where no preservatives are added to the food. The confection is directly done in our factory. It is still effected with masterly skill and great care by the hands of our country-women, who follow step by step the good result of our traditional recipes. Our grandmothers used to lay in stores for the winter many of the home-made food prepared during the summer time. The safety rules and the protection of the quality of our products are always respected. We do our best in order to bring on your table all the care and the love we put in making our products.
This sort of tomato is cultivated in open field in our farmfrom april to may. Tomatoes are picked by hand in themonths of july and august and are treated in an artisanalart from fresh. This sort of tomato is cultivated in open field in our farmfrom april to may. Tomatoes are picked...
This sort of tomato is cultivated in open field in our farmfrom April to May. Tomatoes are picked by hand in themonths of July and August and are treated in an artisanalart from fresh. This sort of tomato is cultivated in open field in our farmfrom April to May. Tomatoes are picked...
They are black olives typical of our area and are completelypicked in November through hand-harvesting. They are black olives typical of our area and are completelypicked in November through...
The “brindisino” variety of artichoke is autochthon of our area.This kind of artichokes can only be cultivated taking smallplants from an already existent plantation. The cultivationstarts in the beginning of October and the picking in themonth of May. The “brindisino” variety of artichoke is autochthon of our area.This kind of artichokes can only...
Capers are typical of the Salento landscape and of the countrytradition. During all the ‘900 whole families got up very earlyin the morning and went to the countryside to pick the capersup, one by one, from the low and bushy plants. In the ’70the town of Racale was a leader in the production of capers. Capers are typical of the Salento landscape and of the countrytradition. During all the ‘900...
Turnip greens pesto is a real sauce for pasta, lasagna and risotto, prepared with tender turnip greens, salt and extra virgin olive oil, without adding vinegar. PRODUCT WITHOUT VINEGAR Turnip greens pesto is a real sauce for pasta, lasagna and risotto, prepared with tender turnip...
It is oval, quite large, of a beautiful intense and shiny green. On the palate it is savory, fleshy and juicy. La Bella di Cerignola is a typical cultivar of the homonymous area; olives are not used for oil, but are table olives. Natural fermentation for six months with salt. PRODUCT WITHOUT VINEGAR It is oval, quite large, of a beautiful intense and shiny green. On the palate it is savory,...
The fennel carpaccio is a unique product, it is crunchy, fresh and fragrant. The fennel carpaccio is a unique product, it is crunchy, fresh and fragrant.
Our onions are cultivated in open field from februaryand picked by hand in the month of june, when they arefully mature. This kind of onion is a very sweet one withunmistakable taste. Our onions are cultivated in open field from februaryand picked by hand in the month of june,...
It is a variety of red onion that is processed completely fresh but the real added value of this product is the processing system called "vasocottura system". It is a variety of red onion that is processed completely fresh but the real added value of this...
This exclusive and unique product preserves the hearts of fennel, that small and soft part which is the most valuable and which is found in the center of the vegetable, preserved in extra virgin olive oil This exclusive and unique product preserves the hearts of fennel, that small and soft part which...
The cherry-peppers have a round shape. They are cultivatedin the month of May and are picked by hand in the end ofAugust, when they are completely red. The cherry-peppers have a round shape. They are cultivatedin the month of May and are picked by...
The Giardiniera mixed sweet and sour vegetablesis prepared from late September to the end of November.The four types of vegetable - peppers, fennel, carrots andcauliflower are harvested and prepared while at their freshest. The Giardiniera mixed sweet and sour vegetablesis prepared from late September to the end of...
The green tomatoes of Salento are cultivated in open fieldin the month of May and are picked by hand in July, whenthe tomatoes are still green. They are washed, selected, cutinto slices and laid to mature under salt. The green tomatoes of Salento are cultivated in open fieldin the month of May and are picked by...
Small, tender and appetizing, these artichokes are anautochthon variety named “brindisino”. The cultivation startsin the beginning of October and the picking in April. The freshartichokes end their working process within eight hours ofbeing picked. PACKAGE OF 14/16 pieces Small, tender and appetizing, these artichokes are anautochthon variety named “brindisino”. The...
These San Marzano plum tomatoes are grown in spring and harvested in summer within all the area of our farm. They are rinsed, selected, cut and arranged on special drying frames, then salted up and left under the sun rays until dry. These San Marzano plum tomatoes are grown in spring and harvested in summer within all the area...
Sweet red peppers are grown in open eld in May and picked manually in August and September on our farm. They are washed, sorted, cut into strips, pickled for a few hours, after which that are manually put into jars, along with fresh mint leaves, dry garlic and extra-virgin olive oil. Sweet red peppers are grown in open eld in May and picked manually in August and September on our...
The "Puntarelle" are the heart of the CATALONIAN CHICORY, a typical salad of our territory. We sow in October and harvest the vegetable between January and February. Our women defoliate the plant and manually cut the "scatuni", ie the shoots. The "Puntarelle" are the heart of the CATALONIAN CHICORY, a typical salad of our territory. We...
Our aubergines are cultivated in open field in April and arepicked by hand in the months of July and August. In ourfarm they are washed, selected, cut into slices, salted, put ondesiccation frames and laid in the sun for 3-4 days. Our aubergines are cultivated in open field in April and arepicked by hand in the months of July...
Delicious and tender Apulian artichokes processed one by one and then transformed into a creamy and irresistible pesto perfect to create both simple and more imaginative pasta dishes. Delicious and tender Apulian artichokes processed one by one and then transformed into a creamy...
The most authentic flavor of Salento enclosed in a pesto with a rich and enveloping flavor. Leccine olives, almonds and parmesan ready to expertly pamper the palate. And it is immediately Puglia. The most authentic flavor of Salento enclosed in a pesto with a rich and enveloping flavor....
When the best Apulian aubergines marry with the finest pistachio from Bronte, it can only be a marriage of love, and a successful one. It will be love at first taste, even for you! When the best Apulian aubergines marry with the finest pistachio from Bronte, it can only be a...
Fresh, light, crunchy at the right point. It is the courgette carpaccio, strictly Apulian, rigorously worked by hand. Excellent on bread, but also ideal for wandering with the imagination in the kitchen. To you! Fresh, light, crunchy at the right point. It is the courgette carpaccio, strictly Apulian,...
Cut and grilled by hand, this antipastino brings flavor and versatility to your table. Perfect as an accompaniment to meat or fish dishes, it also lends itself well to being served alone on a good slice of homemade bread. The idea that should never be missing in the pantry. Cut and grilled by hand, this antipastino brings flavor and versatility to your table. Perfect as...
Crunchy and tasty, these leaves of the caper plant are immersed in a sweet and sour solution that makes them perfect for any recipe with a gourmet feel in full Apulian style. Crunchy and tasty, these leaves of the caper plant are immersed in a sweet and sour solution that...
A fabulous Giardiniera with fresh seasonal vegetables, as always hand-worked one by one, treated separately in order to preserve crunchiness and color, and finally "mixed" for you and put in extra virgin olive oil from Puglia. The result is superb: an excellent product on the palate and beautiful to the eye. A fabulous Giardiniera with fresh seasonal vegetables, as always hand-worked one by one, treated...
A delicate pesto made from the most genuine Apulian almonds, combined with dried vegetables and other ingredients typical of the Mediterranean gastronomic tradition. A delicate pesto made from the most genuine Apulian almonds, combined with dried vegetables and...
A sauce for pasta made with dried tomatoes and Apulian almonds. With a strong and rounded flavor, it is the perfect and quick alternative to the usual tomato-based dressing. A sauce for pasta made with dried tomatoes and Apulian almonds. With a strong and rounded flavor,...
These vegetables are a typical variety of our region, Salento. Itis very difficult to translate “cime di rapa” into English, maybeit can be “turnip tops”. These vegetables are a typical variety of our region, Salento. Itis very difficult to translate...
What is puccia? It is a delicious sandwich made of the same dough as the pizza. The leavening is natural and the cooking takes place in stone. All you have to do is make it revive and inflate in the oven and then stuff it according to your taste and your imagination! The package keeps the puccia up to 30/45 days, each package contains 2. What is puccia? It is a delicious sandwich made of the same dough as the pizza. The leavening is...
A native Apulian variety cultivated in particular in the areas of Bitetto, Bitonto, Bitritto, Grumo Appula, Modugno, Palo del Colle, Sannicandro di Bari, Toritto. Natural fermentation for six months with salt. PRODUCT WITHOUT VINEGAR A native Apulian variety cultivated in particular in the areas of Bitetto, Bitonto, Bitritto,...
The best tuna of the Mediterranean sea and the typicalcapers of Racale are plunged in this flavored freshtomato sauce and the result is exceptional. A unique andunrepeatable taste keep together all the flavors of ourSouth. The best tuna of the Mediterranean sea and the typicalcapers of Racale are plunged in this...