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.
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. “Allucarcu” is a typical expression of our local speech
and is the method used for this old technique. The strips of
aubergines are then seasoned with Mediterranean spices and
put in extra-fine-olive-oil. The fresh mint gives the final touch
to this typical recipe of Southern Italy. The unique taste of fresh
aubergines on your table all the year round!
They have a resolute and appetizing taste. Very good for a
hors-d’oeuvre or to stuff sandwiches and toasts. Excellent to
season our “frisa di grano”, a typical hard bread of our region.
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.
Soft wheat friselline with olive oil, excellent to accompany as an appetizer with pate or other products. These frizes do not need to be wet but must be nibbled, their size is about 3/4 cm
These taralli are one of the symbols of the bakery art of south Italy and Apulia in particular. Absolutely perfect!
A rich and creamy pate of Celline olives, perfect for a tasty snack between meals, for a friselline-based party or as a base for a gourmet sandwich instead of the more classic mayonnaise. Good and healthy, it is prepared from the best Apulian Celline olives with the addition of a tear of extra virgin olive oil, also the superlative fruit of our land.
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!
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”.
Our onions are cultivated in open field from february
and picked by hand in the month of june, when they are
fully mature. This kind of onion is a very sweet one with
unmistakable taste.
The Cherry tomatoes are cultivated in April and are picked
by hand in the month of July. All the phases are processed
inside our factory. The tomatoes are picked, washed, selected,
manually cut, salted and desiccated in the sun for 4-5 days on
wood frames.
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 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
A native Apulian variety cultivated in particular in the areas of Bitetto, Bitonto, Bitritto, Grumo Appula, Modugno, Palo del Colle, Sannicandro di Bari, Toritto. 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.
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.
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.
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 fennel carpaccio is a unique product, it is crunchy, fresh and fragrant.
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.
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.
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.
