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.
They are wild greens and grow at 5-10 cm under the soil. They
can’t be cultivated and their presence on our tables is possible
only thanks to the farmers that collect them digging the
ground with a hoe. We buy these greens from them. It is very
important to wash them well and carefully. After the washing,
we scald them in water and wine-vinegar. Then, we start to
clean them by hand with a small knife. The cleaning consists in
removing the external part in order to arrive to the core of the
vegetables. This process requires a lot of time, great care and
patience. In the end they are put in extra-fine-olive-oil and
seasoned with fresh mint and hot chili pepper.
In our dialect they are called “pampasciuni”. They are often
used as hors-d’oeuvre. They have a singular taste and are very
crackling. Southern housewives use them to prepare delicious
omelettes or potato-salads.
Fresh lampascioni from the gardener, you can receive them directly at home the price refers to the Kg.
From the marriage of love between the best Apulian red onions and the excellent Negroamaro wine, an excellent product that naturally speaks Apulian. Two extraordinary Apulian flavors ready to give the palate a moment of real pleasure.
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.
There is nothing better than a taste of sweet and sour peppers to brighten up a family lunch or dinner. Fleshy, pulpy, colourful, these peppers grown by Apulian farmers every summer with patience and love bring to the table the excellent flavor that characterizes these vegetables enhanced by the aroma of a perfectly balanced sweet and sour dressing. Try them!
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.
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 hot peppers are cultivated in open field between the
end of May and the beginning of June. The picking, between
August and October, requires more steps because of the
peculiarities of this plant.
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!
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.
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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.
The experience and quality of the Preite oven have created this unique product, which combines tradition with a healthy ingredient which is turmeric. These are the small friselline that can be eaten without first putting them in water, they crunch and have a diameter of 3/4 cm
The tarallini with turmeric and chia seeds fully satisfy our desire to taste a baked product that is fragrant and aromatic at the same time. The combination of chia seeds and turmeric is a winner, very fragrant and not overwhelming at all. An inviting aroma that satisfies everyone, even children. Try them: their intense yellow color gives good humor and energy right from the first taste. An original proposal under the La Terra di Puglia brand that aims to pamper even the most demanding palates and those most eager for innovative but high quality products.
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".
