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.
Good to taste and beautiful to look at, these natural stemmed artichokes are ideal for creating a choreographic Italian-style appetizer. You can enjoy them every day as an accompaniment to meat or fish dishes, or even open them at the right time, on the occasion of the arrival of guests or to decorate some particularly elegant dish.
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.
They are cultivated in open field in the month of May and
picked by hand in August and September. They are washed,
selected, peeled, cut in thin strips and laid to mature under
salt.
The long tomatoes are cultivated in April and May and
are picked by hand in July and August. All the phases are
processed inside our farm. Once picked, they are washed,
selected, cut, laid on desiccation frames, salted e put in the
sun
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.
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.
A tasty and original mixed cereal soup with chickpeas, beans, broad beans, lentils and peas, rehydrated just like we would do at home and cooked with the addition of barley and spelled in a tasty onion-based sauce and Negroamaro wine.
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
There is nothing better than a taste of grilled peppers to brighten up a family lunch or dinner. Fleshy, pulpy, colorful, 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 unique aroma of the embers. To try.
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”.
A few fragrant myrtle leaves and a shower of the most fleshy and ripe Leccine olives for a product that you will no longer want to miss in your pantry. One leads to another, just like cherries: a specialty that the Apulian farmers have been handed down for generations and that we like to offer also to our loyal customers.
They are black olives typical of our area and are completely
picked in November through hand-harvesting.
The fennel carpaccio is a unique product, it is crunchy, fresh and fragrant.
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 "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 greens in this dried hors-d’oeuvre are cultivated in open
field from April to May and are picked by hand from June to
September. they are washed, selected, cut into large slices,
put on desiccation frames and laid in the sun for 3-4 days.
