Confit Tomatoes
Confit cherry tomatoes preserved in extra virgin olive oil (49%), sugar and whole salt has a unique taste. Try it out, at the moment at a great price!
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.
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.
Unfortunately not many peasants bring now capers to our
farm because, the most prefer to keep them for themselves.
When capers arrive to our factory, they are washed, removed
from their petiole and preserved with salt for 3-4 months.
After that, we drain the water in excess and we add dried
sea-salt coming from the Salinas of Margherita di Savoia,
then capers are bottled natural, as they are. Recently we
have planted fields of new caper-plants in our area, and have
started to promote the importance of “the caper” not only in
our nation but also in foreign countries. This project can maybe
give a favourable incentive to fight the present state of crisis
of our territory.
The “caper of Racale” is a smell-full and unique berry. It can
be added to green-salads or potato-salads, stewed meat with
white wine or to pasta after the pizzaiola manner. We also
use them to prepare the “pittule” ( savory fritters: a specialty
of Salento), delicious with pieces of tomatoes, capers and
anchovies.
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 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 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.
Confit cherry tomatoes preserved in extra virgin olive oil (49%), sugar and whole salt has a unique taste. Try it out, at the moment at a great price!
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.
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.
This product is handmade with care and love starting from the ripest spicy cornetti peppers and subsequently jarred in extra virgin olive oil. A unique condiment to give liveliness to any dish.
Lampascioni are small delicious onions typical of the Apulian tradition. Enjoy all the authenticity of Apulian flavors wherever you are, in any season of the year.
Cicerchie are an ancient legume (in fact it dates back to ancient Rome) which is part of the Traditional Italian Agri-food Products. It is a simple, poor but very tasty food. Excellent for creating tasty and nutritious soups with other vegetables or with other legumes.
The "sponza frize" or in Italian the "bagna frize", is a bowl with a "platform" that half covers the top, useful for placing the frize after having wet them. The holes present allow the water to drain and then season it. The diameter is about 22cm.
In this all-dressing you will find all the greens cultivated in
open field in our farm from April to May and which are picked
by hand from June to September. The vegetables are naturally
dried in the sun and then worked by hand from our women.
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.