Fresh Lampascioni 1 kg
Fresh lampascioni from the gardener, you can receive them directly at home the price refers to the Kg.
Lampascioni are small delicious onions typical of the Apulian tradition. Enjoy all the authenticity of Apulian flavors wherever you are, in any season of the year.
Apulian Lampascioni are delicious, slightly bitter onions typical of the Apulian gastronomic tradition and in particular of Salento. Their preparation is long and complex, and you need to "arm yourself with holy patience"! In fact, each "lampascione" must be washed from the earth and peeled with the help of a small knife. Only at the end of this operation is it possible to proceed with boiling in water and vinegar, but the whole operation requires a lot of time and care. Their flavour, as already mentioned, is slightly bitter. They go well with the classic Salento "frisa", but also with a bruschetta, as part of a mixed starter or as an accompaniment to boiled meat. In Salento, lampascioni are also used to make omelettes.
Deliciously savory and rustic, the wild "paparine" are spontaneous herbs typical of Puglia. Coming from the poppy plant, they abound in the Apulian fields in spring and are very popular with everyone, young and old. Their collection, as well as their preparation and cooking, require a little patience. That's why we have decided to make them available to everyone and to shorten the time
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.
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
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.
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.
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.
Giardiniera is a typically Piedmontese appetizer but its extraordinary goodness has prompted many Italians to make it their own. To such an extent that today it has crossed the Piedmontese regional borders and we find it practically everywhere. That of the gardener is a simple and delicious recipe: you can prepare it in oil, sweet and sour or raw. The important thing is to have fresh, seasonal, colorful and crunchy vegetables on hand. The Terra di Puglia has prepared for you this amazing and fresh natural pickled vegetable, just like the homemade one. Ready to try it?
Turnip greens are somewhat the symbolic ingredient of traditional Apulian cuisine and gastronomy. Their unique taste, slightly bitter and herbaceous and deliciously sweet at the same time, makes them truly versatile.
Only ripe quinces and a little sugar for this jam that is both pleasing to the eye and to the palate. Its amber color and its slightly acidic flavor make it the ideal solution to create original pies, to prepare breakfasts full of flavor and energy.
A classic produce of Salento, the very south of Puglia. It's a ricotta made from sheep milk, rennet and salt. Great to be grated over pasta!
The classic celline olives proposed here in a very simple brine with the addition of the very convenient pitting. Flavor and comfort, especially where you want to create pizzas, focaccias, stewed dishes.
Delicious, juicy, sweet and very tender Apulian strawberries take on new life in the form of jam, excellent for your breakfasts or for your homemade tarts under the sign of tradition.