Paparina (wild vegetable) from Salento

Her name is Bella di Cerignola and she is truly beautiful, in name and in fact. It is oval, quite large, of a beautiful intense green and shiny. On the palate it is tasty at the right point, fleshy and juicy. La Bella di Cerignola is a typical cultivar of the area of ​​the same name; the olives it produces are not used for oil, but are table olives. Natural fermentation for six months with salt. PRODUCT WITHOUT VINEGAR

These confit cherry tomatoes are semi-dried tomatoes designed to offer a truly unique taste experience. They belong to the cherry variety, are partially dried and lightly sweetened in order to obtain a perfect “confit” product. It is a vinegar-free product, dipped in the finest extra virgin olive oil to guarantee you superfine flavor and quality. 

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 .

Salento capers, fresh and in salt, are a treasure of Puglian tradition. Harvested and carefully processed by local farmers, they are perfect for enhancing salads, pizzas, pasta dishes, and stews. Their exceptional quality and versatility in the kitchen make them an essential ingredient.

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.

Condifrisa is a typical Puglian condiment with tomatoes, olives, capers, and Mediterranean herbs. Ideal for bruschettas, salads, pasta, and meat or fish dishes, it offers an intense flavor and creamy consistency. Perfect for any season, it adds a touch of freshness and authentic taste to your dishes, making every meal a unique culinary experience.

“Lampascioni” wild onions in oil are slightly bitter small onions, typical of Salento. After being boiled in water and vinegar, they are preserved in extra virgin olive oil with aromatic herbs and chili pepper. This traditional preparation enhances their unique flavor, making them perfect for enjoying on bruschetta, with Salento frisa, or as a side to boiled meats. Also known as pampasciuni, they are valued for their purifying and diuretic properties.

Puntarelle alla crudaiola, made from Catalonian chicory, are soaked in a special vinegar marinade that enhances their unique taste. Ideal as a side dish for meat and fish, or added to salads for a crunchy touch. Puntarelle are also perfect in gourmet sandwiches or on pizza. Experience puntarelle both raw and cooked for a variety of irresistible flavors!