These vegetables are a typical variety of our region, Salento. It
is very difficult to translate “cime di rapa” into English, maybe
it can be “turnip tops”.
These vegetables are a typical variety of our region, Salento. It
is very difficult to translate “cime di rapa” into English, maybe
it can be “turnip tops”. These greens make part of our rural
identity and are very appreciated among all our typical dishes.
They are cultivated starting from October and are picked, in
different steps, from December to March. The time of picking
depends on the variety of the plant and on the technique used.
The tender tops are cut by hand from plants as they keep on
growing: different cutting phases are applied on the same
plant. Once picked, the tops are washed and cleaned from their
hard parts, scalded, seasoned and put in extra-fine-olive-oil.
The tops can be used in different ways. If fried quickly, they can
dress orecchiette (little ears of home-made pasta): a typical
Apulian dish. Very good as hors-d’oeuvre, excellent with meat
or cheeses. They are processed entirely in our farm from fresh
and without the use of preservatives: all Apulia in nature!
In this box you will find all the ingredients, organized in a beautiful gift box, to make a historic recipe, that of orecchiette with turnip tops (in cream), as well as a bottle of red wine and a bottle of extra virgin olive oil. Inside the box you will find a sheet with the preparation.
These turnip tops taralli are one of the symbols of the bakery art of south Italy and Apulia in particular. Absolutely perfect!
Voluptuous, velvety and irresistible, this cream is the cuddle that your lover of Apulian flavors was missing. Try it alone or use it as a sauce for pasta: just heat it slightly and add a spoonful of the pasta cooking water to bring all the authenticity of the most authentic Puglia to the table.
Lampascioni are small delicious onions typical of the Apulian tradition. In Puglia there is never a shortage: the ones we offer here are prepared exactly as per tradition and then potted for you, so that you can enjoy all the authenticity of Apulian flavors wherever you are, in any season of the year.
The artichokes grilled in extra virgin olive oil are tasty and delicious vegetables that, a few hours from the harvest, are processed with artisanal techniques and transformed into preserves
The fennel carpaccio is a unique product, it is crunchy, fresh and fragrant.
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.
These olives are typical of our area and are picked between
October and November through hand-harvesting. Farmers
bring the olives in our farm where they are washed, selected
according to the size and put into water and salt for about
6 months in order to neutralize their bitter taste.
A "condifrisa" with a decidedly Mediterranean flair based on tender semi-dried tomatoes, olives, capers and other typically Apulian ingredients. The result is a creamy product that is excellent to spread or to use in the kitchen with imagination.
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
The cherry-peppers have a round shape. They are cultivated
in the month of May and are picked by hand in the end of
August, when they are completely red.
The "sponza frize" or in Italian the "bagna frize", is a bowl with a "platform" that half covers the top, useful for placing the frize after having wet them. The holes present allow the water to drain and then season it. The diameter is about 22cm.
The aubergines are cultivated in open field in our farm in the
month of April and are picked by hand in July and August.
After the picking, they are washed, selected, cut into slices
with all their peel, salted and laid in the sun on desiccation
frames for 3-4 days.
Cicerchie are an ancient legume (in fact it dates back to ancient Rome) which is part of the Traditional Italian Agri-food Products. It is a simple, poor but very tasty food. Excellent for creating tasty and nutritious soups with other vegetables or with other legumes.
From the master pastry chef Emiliano Preite an exquisite panettone enriched with chocolate drops, irresistible Apulian figs and other precious selected ingredients. An Italian Christmas classic revisited in an Apulian key, perfect for your festive occasions.
