
Handmade Fennel Taralli
These fennel taralli are one of the symbols of the bakery art of south Italy and Apulia in particular. Absolutely perfect!
The fennel carpaccio is a unique product, it is crunchy, fresh and fragrant.
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 "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.
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.
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.
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.
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
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 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
Orecchiette are one of the most representative dishes of Apulian cuisine, these in particular with barley, mixed with durum and whole wheat semolina.
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
La Tria is a bronze-drawn pasta shape. The history of this format is truly ancient. The term "Tria" derives from the Arabic language "Ytria" and means precisely the dry pasta, similar to a tagliatella with a width of about 2 cm.
Delicious, rounded, sweet and inviting yellow cherry tomatoes dipped in their own thick and creamy sauce. A perfect product to bring the sun of Puglia to the table!