Grilled artichokes in extra virgin olive oil
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
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.
This variety is called “brindisino” and is autochthon of our area.
This kind of artichokes can only be cultivated taking small
plants from an already existent plantation. The cultivation
starts in the beginning of October and the picking in the
month of March. In the first picking, artichokes are cut with
the whole stem. The fresh artichokes end their working process
within eight hours of being picked. We remove the leaves and
we turn it by hand with a small knife. Then it is lightly scalded
and is put in extra-fine-olive-oil and sunflower-oil.
These artichokes with stem are particularly nice at sight. Use
them for an elegant hors-d’oeuvre or on a pizza. If sautéed,
they can enrich a warm dish. Our grandmothers used to bring
them on table in special occasion. Try them: You will taste all
the flavor of these natural and crackling artichokes!
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.
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.
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 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.
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 .
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!
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.
An artisanal puree with an intense and authentic flavour, perfect for bringing all the most authentic flavor of the Mediterranean diet to the table. Available in the innovative 420g and 680g formats starting from €2.60 up to €2.18 based on quantities.
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".
Delicious, juicy, sweet and very tender Apulian strawberries take on new life in the form of jam, excellent for your breakfasts or for your homemade tarts under the sign of tradition.
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.