Macaroni, or "Minchiareddhi" are the first of excellence in the Salento diet, seasoned with a good tomato sauce, and for those who want to taste in an even more typical way with a pinch of "ricotta schianta".

Orecchiette are one of the most representative dishes of Apulian cuisine, these in particular with barley, mixed with durum and whole wheat semolina.

Bronze drawn semolina spaghetti, an excellent quality of semolina combined with the classic Italian pasta format.

Orecchiette are one of the most representative dishes of Apulian cuisine, these in particular with burnt wheat.

It is a traditional pasta from Molise, subsequently acquired by Puglia, where they are called capunti. A little less famous than orecchiette, but just as good and with an ancient tradition.

All the best of what the region has to offer in terms of food and wine and craftsmanship in a gift box of surprising variety. Password: amaze!

Saffron Magical and precious spice, with innumerable properties and versatility. Nero, offers saffron liqueur, excellent as a digestive.

Maritati are the perfect combination of orecchiette and macaroni, they are a typical pasta shape characteristic of Puglia.

Maritati are the perfect combination of orecchiette and macaroni, they are a typical pasta shape characteristic of Puglia.

A classic recipe of Puglia: it's a side dish made up with organic tomatoes and peppers. Rich and colourful, tasty and creamy!

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 cannulated sagne, that is to say twisted on themselves, are the pasta par excellence of the traditional Salento cuisine.

The Sagne ncannulate, that is to say twisted on themselves, are the pasta par excellence of the traditional Salento cuisine.

The sagne ncannulate, that is to say twisted on themselves, are the pasta par excellence of the traditional Salento cuisine.

Macaroni, or "Minchiareddhi" are the first of excellence in the Salento diet, seasoned with a good tomato sauce, and for those who want to taste in an even more typical way with a pinch of "ricotta schianta".

Typically Apulian type of pasta, the shape recalls the leaves of our olive trees. The rough inner part allows the olive leaf to collect the sauce and mix it in the best possible way.

Orecchiette are one of the most representative dishes of the Apulian cuisine, these in particular simply of semolina.

The sagne ncannulate, that is to say twisted on themselves, are the pasta par excellence of the traditional Salento cuisine.

The pasta shape that in some way symbolizes our region, handcrafted with Senatore Cappelli flour, strictly Apulian, good and healthy.

La Tria is a bronze-drawn pasta shape. The history of this format is truly ancient. The term "Tria" derives from the Arabic language "Ytria" and means precisely the dry pasta, similar to a tagliatella with a width of about 2 cm.

Macaroni, or "Minchiareddhi" are the first of excellence in the Salento diet, seasoned with a good tomato sauce, and for those who want to taste in an even more typical way with a pinch of "ricotta schianta".

Orecchiette are one of the most representative dishes of the Apulian cuisine.

Orecchiette are one of the most representative dishes of the Apulian cuisine, these in particular these of whole durum wheat semolina.