Tria of wheat
La Tria is a bronze-drawn pasta shape. The history of this format is truly ancient. The term "Tria" derives from the Arabic language "Ytria" and means precisely the dry pasta, similar to a tagliatella with a width of about 2 cm.
These white chickpeas with vegetables taste good and at home, which we offer you with pleasure as if you were a guest in our home. They are prepared following an ancient recipe that mothers and grandmothers have been handed down here in Puglia for generations and that still today they prepare as usual using the traditional terracotta pignata.
White chickpeas are one of the cornerstones of Apulian gastronomy. Their crunchy but at the same time creamy consistency makes them the privileged ingredient for many dishes, from the famous ciceri and tria to simple and delicious side dishes, but also soups and velvets.
Broad beans are one of the most loved legumes by the Apulians and have, without any doubt, a leading role in regional gastronomy. These are the beans used to create the famous puree, usually served with chicory.
Beans are a very popular legume all over the world and highly appreciated for their excellent nutritional supply. They are rich in proteins and carbohydrates and lend themselves to creating many tasty recipes. We offer them in the “black eyes” variety, coming from Zollino and produced according to the criteria of integrated agriculture.
Lentils from Puglia and specifically from the small village of Zollino in the province of Lecce. Here, these small delicious legumes are grown according to the criteria of integrated agriculture. The result is a typical local product, good and healthy, ideal for the whole family.
What's better than a nice mixed legume soup to end a tiring day at work or to pamper yourself when it's a bit chilly? Here is our soup prepared with healthy legumes all grown according to the criteria of integrated agriculture and coming from the typical area of Zollino, in the province of Lecce.
The shi drum fish and wild peas sauce is perfect for those who love the combination of the best fresh fish in the Mediterranean and the great traditional legumes. The ideal product for a first course of fresh homemade pasta under the sign of flavor but also of well-being for the whole family.
A typical product from the small village of Zollino, in the province of Lecce, produced according to the criteria of integrated agriculture. Health, safety, flavor. To try! It is a small pea, of a brownish yellow color with some shades tending to green. It is eaten dry and cooked in terracotta "pots".
The tradition relating to the habit of eating legumes is very rooted in Puglia and Salento, where it is customary to soak them the evening before their consumption and then cook them in a traditional terracotta pignata. The Land of Puglia shortens the time for you and offers you the same flavors of home ready to be opened, heated and tasted.
Caciocavallo is an extraordinary cheese classic of south Italy and of Puglia in particular. This version is the fresh and sweet one, so delicate and soft. It comes in 1 kg shape.
These San Marzano plum tomatoes are grown in spring and harvested in summer within all the area of our farm. They are rinsed, selected, cut and arranged on special drying frames, then salted up and left under the sun rays until dry.
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.
Giardiniera is a typically Piedmontese appetizer but its extraordinary goodness has prompted many Italians to make it their own. To such an extent that today it has crossed the Piedmontese regional borders and we find it practically everywhere. That of the gardener is a simple and delicious recipe: you can prepare it in oil, sweet and sour or raw. The important thing is to have fresh, seasonal, colorful and crunchy vegetables on hand. The Terra di Puglia has prepared for you this amazing and fresh natural pickled vegetable, just like the homemade one. Ready to try it?