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 turnip top is somewhat of a symbol of the Puglia region and its gastronomic history. The turnip tops presented here are preserved in excellent extra virgin olive oil, with the addition of highly fragrant Mediterranean herbs.
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 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.
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 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
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 .
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.
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.
A product that expresses itself in all its salentinity: they are tarallini with primitive wine, sweet and fragrant, good in the morning but also in the evening. A versatile product perfect for every situation, different from the usual and able to surprise the palate taste after taste.
Another classic format, that of barley, available in a 1 kg package, the size of this frisa is the slightly larger one with a diameter of about 8/10 cm, cooked in a wood oven with the traditional method. For the quantities available, see the bottom, it is possible to place orders greater than the quantities available.
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 EXTRA VIRGIN OLIVE oil Olivum is a precious food with a velvety and delicious taste with a slight bitter aftertaste. It is a pleasant raw condiment for all dishes and is light and balanced when cooking food. Its fragrance and flavor make it particularly pleasing to the palate.