Caroselle, wild fennel
Caroselle are a typical specialty of Salento, it is a wild plant, they are the stems of the wild fennel flower and is widely used in the typical cuisine of Puglia and in particular of Salento.
The fennel carpaccio is a unique product, it is crunchy, fresh and fragrant.
The unmistakable aroma of the most authentic Mediterranean ready to peep on your table and accompany you on a gustatory journey to the wildest and most unspoiled Puglia thanks to the touch of wild myrtle added to these extraordinary celline olives harvested when ripe and placed in a simple brine .
Giardiniera is a typically Piedmontese appetizer but its extraordinary goodness has prompted many Italians to make it their own. To such an extent that today it has crossed the Piedmontese regional borders and we find it practically everywhere. That of the gardener is a simple and delicious recipe: you can prepare it in oil, sweet and sour or raw. The important thing is to have fresh, seasonal, colorful and crunchy vegetables on hand. The Terra di Puglia has prepared for you this amazing and fresh natural pickled vegetable, just like the homemade one. Ready to try it?
It is oval, quite large, of a beautiful intense and shiny green. On the palate it is savory, fleshy and juicy. La Bella di Cerignola is a typical cultivar of the homonymous area; olives are not used for oil, but are table olives. Natural fermentation for six months with salt. PRODUCT WITHOUT VINEGAR
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.
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.
We cultivate the zucchini in open field in the month of April
and we pick them up by hand in June and July. Then they are
washed, selected, cut into slice with all the peel, salted and
desiccated on frames in the sun for 3-4 days.
Deliciously savory and rustic, the wild "paparine" are spontaneous herbs typical of Puglia. Coming from the poppy plant, they abound in the Apulian fields in spring and are very popular with everyone, young and old. Their collection, as well as their preparation and cooking, require a little patience. That's why we have decided to make them available to everyone and to shorten the time
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.
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.
Only ripe grapes and a little sugar for this jam that is as pleasing to the eye as to the palate. Its amber color and its slightly acidulous taste make it the ideal solution to give life to original tarts, to set the table full of flavor and energy.
The sagne ncannulate, that is to say twisted on themselves, are the pasta par excellence of the traditional Salento cuisine.
They are grandma's sweets, these pitteddhe with figs, those sweets that we like so much because they remind us of the delicious scent that came out of her cupboard.