Our handmade orecchiette pasta are made from local wheat. This particular pasta shape is a classic of Puglia and it's well known all over the world. In Puglia, orecchiette are served with a turnip tops sauce, but also with meatballs, tomato sauce, bolognese sauce. 1 kgr pack.

A product that expresses itself in all its salentinity: they are tarallini with primitive wine, sweet and fragrant, good in the morning but also in the evening. A versatile product perfect for every situation, different from the usual and able to surprise the palate taste after taste.

Maritati are the perfect combination of orecchiette and macaroni, they are a typical pasta shape characteristic of Puglia.

Maritati are the perfect combination of orecchiette and macaroni, they are a typical pasta shape characteristic of Puglia.

The sagne ncannulate, that is to say twisted on themselves, are the pasta par excellence of the traditional Salento cuisine.

Fragrant, aromatic and fragrant, the mustaccere, glazed with chocolate, are irresistible at any time of the day.

Orecchiette are one of the most representative dishes of Apulian cuisine, these in particular with barley, mixed with durum and whole wheat semolina.

The pasta shape that in some way symbolizes our region, handcrafted with Senatore Cappelli flour, strictly Apulian, good and healthy.

Typically Apulian type of pasta, the shape recalls the leaves of our olive trees. The rough inner part allows the olive leaf to collect the sauce and mix it in the best possible way.

Orecchiette are one of the most representative dishes of the Apulian cuisine.

Macaroni, or "Minchiareddhi" are the first of excellence in the Salento diet, seasoned with a good tomato sauce, and for those who want to taste in an even more typical way with a pinch of "ricotta schianta".

The almond biscuits from the Preite oven are small crunchy and light delicacies made even more special by the presence of the aromatic and irresistible Salento almond. They are also very versatile: try them with milk, tea or a good fortified wine, such as a passito.

The cannulated sagne, that is to say twisted on themselves, are the pasta par excellence of the traditional Salento cuisine.

Macaroni, or "Minchiareddhi" are the first of excellence in the Salento diet, seasoned with a good tomato sauce, and for those who want to taste in an even more typical way with a pinch of "ricotta schianta".

Orecchiette are one of the most representative dishes of Apulian cuisine, these in particular with burnt wheat.

Orecchiette are one of the most representative dishes of the Apulian cuisine, these in particular simply of semolina.

Delicious shortcrust pastry boxes ideal for a very tasty but also very healthy snack. We like the flavors of the past! Here we offer them in the quince version. Try them all one by one!

Directly from the Preite Emiliano bakery in Salento, we offer you tarallini with white wine, which are presented to your palate in all their simple goodness: white wine, olive oil, sugar and a few ingredients for a very versatile final product, perfect for enjoy at any time of day.

Bronze drawn semolina spaghetti, an excellent quality of semolina combined with the classic Italian pasta format.

Excellent home ingredients give life to these exquisite glazed tarallini: eggs, sugar, flour, almonds and a delicious sugar glaze, perfect to make the taste even more irresistible.

The classic tarallino to munch at any time of the day takes on a new shape and new flavor with the addition of homemade and local vincotto. The result is exquisite: a delicately sweet, aromatic and fragrant product, so good that you won't be able to do without it.

La Tria is a bronze-drawn pasta shape. The history of this format is truly ancient. The term "Tria" derives from the Arabic language "Ytria" and means precisely the dry pasta, similar to a tagliatella with a width of about 2 cm.

Macaroni, or "Minchiareddhi" are the first of excellence in the Salento diet, seasoned with a good tomato sauce, and for those who want to taste in an even more typical way with a pinch of "ricotta schianta".

The Sagne ncannulate, that is to say twisted on themselves, are the pasta par excellence of the traditional Salento cuisine.

They are grandma's sweets, these pitteddhe with figs, those sweets that we like so much because they remind us of the delicious scent that came out of her cupboard.

Delicious shortcrust baskets typical of the Salento tradition filled with grape jam, delicious and sweet at the right point. Small delicacies to offer at the end of a meal to your guests or as a delicious (and healthy) snack for your children.

A classic of Salento pastry is almond paste. Handmade, with excellent Salento almonds, this almond paste will delight those who give it, those who receive it and of course those who taste it.

These taralli are among our favorite! Chocolate and almonds make them really unique! Try them out!