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.
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. All the phases are done by hand
inside our farm. They are washed, selected, removed of their
petiole, cut into rings and laid to mature under salt. Then,
without adding any other ingredients, they are put in extrafine-
olive-oil. It is a process that requires experience and care
because, only in this way, our hot peppers arrive on your table
all the year round.
The hot pepper gives taste and strength to every dish. Who
loves piquant uses it on pasta or pizza. Even the oil becomes
hot and it can be used as dressing. The hot pepper is one of
the most important greens in our land: if it happen to find
yourselves in the city of Ruffano in late September, don’t lose
the occasion to visit the feast “te lu maru” (of the hot taste).
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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
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The hot pepper is a great classic of Apulian cuisine as well as of the Mediterranean diet. We offer it in the best Apulian extra virgin olive oil, ready to taste according to your imagination.
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The hot pepper never fails on the Apulian tables and belongs to the most famous and loved typical Apulian products even outside the region. Today it takes on new life and becomes the protagonist of a chilli liqueur called Focu Meu. A liqueur with character for palates with strong tastes! Excellent natural, excellent on ice.
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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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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”.
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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.
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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.
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
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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!
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.
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.
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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.
Rosè obtained by the selected grapes of the most important varieties of Negroamaro cultivated in Cutrofiano with the sapling method. Vivid rosècoloured, harmonic-tasting and richly fruity in its fragrance.
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.
Taralli are the symbol of the Apulian bakery art par excellence, these burnt wheat are a characteristic Apulian flour, excellent to be enjoyed at any time of the day.
