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.
Small, tender and appetizing, these artichokes are an
autochthon variety named “brindisino”. The cultivation starts
in the beginning of October and the picking in April. The fresh
artichokes end their working process within eight hours of
being picked. This kind of artichoke is very tender. We remove
the leaves and we turn it by hand with a small knife. Then it is
scalded and is put in extra-fine-olive-oil. No other ingredients
or spices are added in order to valorize the unique taste of this
product.
They can be used to enrich a hors-d’oeuvre, to dress cold
rice together with our Mediterranean greens and are really
delicious on pizza. They have a natural taste and are also
excellent to enrich a warm dish. They are very crackling: this
feature makes of them one of our most sought-after product!
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
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.
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.
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.
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 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 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.
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.
Good to taste and beautiful to look at, these natural stemmed artichokes are ideal for creating a choreographic Italian-style appetizer. You can enjoy them every day as an accompaniment to meat or fish dishes, or even open them at the right time, on the occasion of the arrival of guests or to decorate some particularly elegant dish.
Orecchiette are one of the most representative dishes of the Apulian cuisine, these in particular simply of semolina.
A typical product from the small village of Zollino, in the province of Lecce, produced according to the criteria of integrated agriculture. Health, safety, flavor. To try! It is a small pea, of a brownish yellow color with some shades tending to green. It is eaten dry and cooked in terracotta "pots".
The aubergines are cultivated in open field in our farm in the
month of April and are picked by hand in July and August.
After the picking, they are washed, selected, cut into slices
with all their peel, salted and laid in the sun on desiccation
frames for 3-4 days.
These taralli are among our favorite! Chocolate and almonds make them really unique! Try them out!
