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.
Delicious shortcrust pastry boxes ideal for a very tasty but also very healthy snack. We like the flavors of the past! Here we offer them in the quince version. Try them all one by one!
Pitteddhe are small desserts made from shortcrust pastry, round in shape and with a fragrant consistency, prepared with simple but genuine ingredients. The shape is typically rounded but irregular, pinched by hand along the edge: the shape obtained is therefore that of a star. Looking at Salento pitteddhe, also known as star tarts, Sardinian pardulas also come to mind, which however are totally different in terms of ingredients and flavour. Here, the protagonist is not in fact the ricotta, but the jam. The pittedde that you find proposed on this page are based on quince jelly. A typically Salento preparation, also very famous in other Italian regions.
When the skill of the best Salento pastry chefs meets the best raw materials of the area, it's immediately a party. So celebrate Easter with this handcrafted dove made irresistible by all the aromatic and enveloping scent of delicious sultana raisins. Spring flavors perfect for a sweet Holy Easter.
Directly from the Preite Emiliano bakery in Salento, we offer you tarallini with white wine, which are presented to your palate in all their simple goodness: white wine, olive oil, sugar and a few ingredients for a very versatile final product, perfect for enjoy at any time of day.
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.
Orange and a little sugar for this jam which is both pleasing to the eye and to the palate. It has an amber color and its acidic flavor does not provide the ideal solution for preserving the original rind, so much so that it appears rich in flavor and energy.
Fragrant, aromatic and fragrant, the mustaccere, glazed with chocolate, are irresistible at any time of the day.
Excellent home ingredients give life to these exquisite glazed tarallini: eggs, sugar, flour, almonds and a delicious sugar glaze, perfect to make the taste even more irresistible.
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.
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.
The long tomatoes are cultivated in April and May and
are picked by hand in July and August. All the phases are
processed inside our farm. Once picked, they are washed,
selected, cut, laid on desiccation frames, salted e put in the
sun
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
Turnip greens are somewhat the symbolic ingredient of traditional Apulian cuisine and gastronomy. Their unique taste, slightly bitter and herbaceous and deliciously sweet at the same time, makes them truly versatile.
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".