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.
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!
The Apulian handmade taralli with leccino olives and capers a classic taste of the Apulian tradition. Already at the first taste, they take us to the heart of the Apulian countryside, where we like to imagine ourselves in an expanse of sun-kissed olive trees, in the middle of summer, and here and there to see, among the dry stone walls, some seedlings of caper. From the emotion of this rural and typically Apulian atmosphere, the idea of creating a tarallino that really has the flavor of Apulian rural life was born. Taste with us the taralli with celline olives and capers: all the best of the Apulian raw material that turns into pure emotion at the first taste.
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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.
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
From the marriage of love between the best Apulian red onions and the excellent Negroamaro wine, an excellent product that naturally speaks Apulian. Two extraordinary Apulian flavors ready to give the palate a moment of real pleasure.
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A native Apulian variety cultivated in particular in the areas of Bitetto, Bitonto, Bitritto, Grumo Appula, Modugno, Palo del Colle, Sannicandro di Bari, Toritto. Natural fermentation for six months with salt. PRODUCT WITHOUT VINEGAR
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
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 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 "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 fennel carpaccio is a unique product, it is crunchy, fresh and fragrant.
These fennel taralli are one of the symbols of the bakery art of south Italy and Apulia in particular. Absolutely perfect!
A wonderful glazed clay cooking pot available in 3 sizes. Brown colour.Perfect for cooking beans, but also stews and soups.
The datterino sweet passata is a rustic and dense artisan pass,. It is very pulpy and goes well with regional dishes. Excellent with homemade pasta. Bottle format 250gr.
