Sundried figues with almonds
Here you have an amazing classic of south Italy! It's sundried figues stuffed with almonds. A specialty among the most tasty, thanks to the presence of unique spices such as cinnamon, fennel seeds and bay leaves.
Fragrant, aromatic and fragrant, the mustaccere, glazed with chocolate, are irresistible at any time of the day.
From the master pastry chef Emiliano Preite an exquisite panettone enriched with chocolate drops, irresistible Apulian figs and other precious selected ingredients. An Italian Christmas classic revisited in an Apulian key, perfect for your festive occasions.
They are grandma's sweets, these pitteddhe with figs, those sweets that we like so much because they remind us of the delicious scent that came out of her cupboard.
A classic of Salento pastry is almond paste. Handmade, with excellent Salento almonds, this almond paste will delight those who give it, those who receive it and of course those who taste it.
Dried dried figs of the "Dottato" cultivar variety widespread throughout the South. A product with unique characteristics that with the addition of dark chocolate make it a unique product. This figs come from San Michele Salentino, a Slow Food presidium
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.
The Apulian cherry jam is an authentically Apulian product coming from fresh local fruit harvested and processed on the same day. Try it on bread or use it to create stuffed shortbread or tarts!
From the master pastry chef Emiliano Preite an exquisite panettone enriched with chocolate drops, other precious and selected ingredients. A panettone capable of putting everyone in agreement and satisfying even the most gluttonous palates.
The fig vincotto is one of the oldest products of the Apulian tradition, this product in particular was chosen for its high quality and for the use of manual and traditional techniques. Production is limited.
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".
Only ripe grapes and a little sugar for this jam that is as pleasing to the eye as to the palate. Its amber color and its slightly acidulous taste make it the ideal solution to give life to original tarts, to set the table full of flavor and energy.
Orecchiette are one of the most representative dishes of the Apulian cuisine.
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