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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 small tomatoes are cultivated in open field in ourfarm in April and are picked by hand in the months of Julyand August. Once picked, they are washed and treatedin an artisanal way. This small tomatoes are cultivated in open field in ourfarm in April and are picked by hand in...
The sweet red peppers are cultivated in open field in our farmin the month of May and are picked by hand in August andSeptember. After the picking, they are washed, selected, cutinto large slices, salted and laid in the sun on desiccationframes for 3-4 days. The sweet red peppers are cultivated in open field in our farmin the month of May and are picked...
These olives are typical of our area and are picked betweenOctober and November through hand-harvesting. Farmersbring the olives in our farm where they are washed, selectedaccording to the size and put into water and salt for about6 months in order to neutralize their bitter taste. These olives are typical of our area and are picked betweenOctober and November through...
The greens in this dried hors-d’oeuvre are cultivated in openfield from April to May and are picked by hand from June toSeptember. they are washed, selected, cut into large slices,put on desiccation frames and laid in the sun for 3-4 days. The greens in this dried hors-d’oeuvre are cultivated in openfield from April to May and are...
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...
The long tomatoes are cultivated in April and May andare picked by hand in July and August. All the phases areprocessed inside our farm. Once picked, they are washed,selected, cut, laid on desiccation frames, salted e put in thesun The long tomatoes are cultivated in April and May andare picked by hand in July and August. All...
The Leccine olives are typical of South Salento. Expert farmerspick them up from tree by hand-harvesting between Octoberand November. They bring the olives to our factory where theprocess to neutralize their bitter taste starts. The Leccine olives are typical of South Salento. Expert farmerspick them up from tree by...
The sweet red peppers are cultivated in open field in May andare picked by hand in August and September inside our farm.They are washed, selected, cut in large slices and let to matureunder salt for a short period. The sweet red peppers are cultivated in open field in May andare picked by hand in August and...
The long tomatoes are cultivated in open field in our farmstarting from April and May. They are picked by hand in Julyand August. Once in our factory, they are washed, selected,cut, salted and laid in the sun on desiccation frames for4-5 days. The long tomatoes are cultivated in open field in our farmstarting from April and May. They are...
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...
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,...
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...
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.
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...
The long tomatoes are cultivated in open field in our farmin the months of April and May and they are picked by handin July and August. Once picked, they are washed, selected,cut by hand, salted and laid in the sun on desiccation framesfor 4-5 days. The long tomatoes are cultivated in open field in our farmin the months of April and May and they...
They are wild greens and grow at 5-10 cm under the soil. Theycan’t be cultivated and their presence on our tables is possibleonly thanks to the farmers that collect them digging theground with a hoe. They are wild greens and grow at 5-10 cm under the soil. Theycan’t be cultivated and their...
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...
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 8/10 pieces Small, tender and appetizing, these artichokes are anautochthon variety named “brindisino”. The...
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,...
Wherever you go, the landscape of Salento is graced withCellina-olive trees. Their fruits are not only used to obtainan excellent Apulian oil but are also a great tit-bit. We usethem (unstoned) in this tomato sauce. Wherever you go, the landscape of Salento is graced withCellina-olive trees. Their fruits are not...
The Cherry tomatoes are cultivated in April and are pickedby hand in the month of July. All the phases are processedinside our factory. The tomatoes are picked, washed, selected,manually cut, salted and desiccated in the sun for 4-5 days onwood frames. The Cherry tomatoes are cultivated in April and are pickedby hand in the month of July. All the...
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,...
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...
This variety is called “brindisino” and 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 March. In the first picking, artichokes are cut withthe whole stem. This variety is called “brindisino” and is autochthon of our area.This kind of artichokes can...
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...
For this sauce we use biological tomatoes which arecultivated in open field. They are picked by hand in themonths of July and August and are treated in an artisanalart. For this sauce we use biological tomatoes which arecultivated in open field. They are picked by...
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...
The Leccine and Celline olives are typical of our area. They arepicked up from tree by hand-harvesting between October andNovember. Farmers bring the olives to our factory, where theprocess to neutralize their bitter taste starts. They are selectedaccording to the size, washed and put in water and salt forabout 6 months. The Leccine and Celline olives are typical of our area. They arepicked up from tree by...
The hot peppers are cultivated in open field between theend of May and the beginning of June. The picking, betweenAugust and October, requires more steps because of thepeculiarities of this plant. The hot peppers are cultivated in open field between theend of May and the beginning of June. The...
In this pie we use hot peppers which are called “cornetti”. Theyare cultivated in open field in the end of May and are pickedby hand from August to October. In this pie we use hot peppers which are called “cornetti”. Theyare cultivated in open field in...