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!
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.
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 .
A "condifrisa" with a decidedly Mediterranean flair based on tender semi-dried tomatoes, olives, capers and other typically Apulian ingredients. The result is a creamy product that is excellent to spread or to use in the kitchen with imagination.
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.
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
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 delicious and very delicate wholly organic yellow datterino tomato sauce. Perfect for your gourmet dishes or for your pairings with fish.
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!
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
Rosè obtained by Negroamaro grapes by the must partial contact with the peels. Lively and brilliant, it has a winy and fruity fragrance and a fresh dry taste.