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 "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.

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

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.

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”.

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 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.