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 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
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.
The pasta shape that in some way symbolizes our region, handcrafted with Senatore Cappelli flour, strictly Apulian, good and healthy.
This frisa is one of the classics, here we present it with the 500gr format of the Forno Preite, its size is an average size of about 6/8 cm, the wheat is 100% Apulian.
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.
In this box you will find all the ingredients, organized in a beautiful gift box, to make a historic recipe, that of the orecchiette with sauce with ricotta forte, as well as a bottle of red wine. Inside the box you will find a sheet with the preparation, both in Italian and in English, so that anyone who receives the gift box can prepare it and enjoy it thinking of you.