Grilled artichokes in extra virgin olive oil
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
Many tasty and crunchy artichokes in the best Apulian extra virgin olive oil and a light aroma of rosemary, ready to appear on your table, accompanying grilled, fish dishes, or as a simple and light side dish in full Apulian style.
Small, tender and appetizing, these artichokes are an
autochthon variety named “brindisino”. The cultivation starts
in the beginning of October and the picking in April. The fresh
artichokes end their working process within eight hours of
being picked. This kind of artichoke is very tender. We remove
the leaves and we turn it by hand with a small knife. Then it is
scalded and is put in extra-fine-olive-oil. No other ingredients
or spices are added in order to valorize the unique taste of this
product.
They can be used to enrich a hors-d’oeuvre, to dress cold
rice together with our Mediterranean greens and are really
delicious on pizza. They have a natural taste and are also
excellent to enrich a warm dish. They are very crackling: this
feature makes of them one of our most sought-after product!
We cultivate the zucchini in open field in the month of April
and we pick them up by hand in June and July. Then they are
washed, selected, cut into slice with all the peel, salted and
desiccated on frames in the sun for 3-4 days.
Confit cherry tomatoes preserved in extra virgin olive oil (49%), sugar and whole salt has a unique taste. Try it out, at the moment at a great price!
This product is handmade with care and love starting from the ripest spicy cornetti peppers and subsequently jarred in extra virgin olive oil. A unique condiment to give liveliness to any dish.
The turnip top is somewhat of a symbol of the Puglia region and its gastronomic history. The turnip tops presented here are preserved in excellent extra virgin olive oil, with the addition of highly fragrant Mediterranean herbs.
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 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.
A classic protagonist of the Apulian table is the artichoke, which is traditionally harvested in March - April and which never fails on local tables. With this product we have thought of respecting its flavor and integrity, limiting ourselves to collecting it, peeling it and putting it into wedges for you in a very simple and delicate brine. A product that will win you over with its simplicity.
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.
Mixed cereals always manage to give flavor and character to any type of dish and preparation, both sweet and savory, and are essential for human nutrition. For these reasons, many companies do not hesitate to introduce in their catalog some proposals based on mixed cereals ready to meet the needs of those who love to introduce healthy foods, prepared with local, safe, often organic raw materials, with the aim of taking care of their health and well-being. The Apulian multigrain taralli represent the answer that La Terra di Puglia gives to this type of need. Try these tarallini too: they are very tasty and rich in fibre, perfect for you who want tasty baked products that also take care of your health.
An artisanal puree with an intense and authentic flavour, perfect for bringing all the most authentic flavor of the Mediterranean diet to the table. Available in the innovative 420g and 680g formats starting from €2.60 up to €2.18 based on quantities.
Many Apulian classics, with a touch of character and a great desire for health. An excellent Negroamaro wine and a bottle of the best artisanal tomato sauce could not be missing.
Capers are typical of the Salento landscape and of the country
tradition. During all the ‘900 whole families got up very early
in the morning and went to the countryside to pick the capers
up, one by one, from the low and bushy plants. In the ’70
the town of Racale was a leader in the production of capers.