"Pignata" clay pot
The Pignata is a pot used for the long cooking of legumes, such as chickpeas, lentils and beans. Especially used near fire. The measure available here is 20cm (excluding lid), at the bottom you will find the actual measures.
Here is a legume that you may not have known about and that is worth trying! Black chickpeas are very similar to white chickpeas, but they have an extra note of character. Their flavor is slightly more intense and their color makes them perfect for making aesthetically appealing recipes.
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.
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.
Cicerchie are an ancient legume (in fact it dates back to ancient Rome) which is part of the Traditional Italian Agri-food Products. It is a simple, poor but very tasty food. Excellent for creating tasty and nutritious soups with other vegetables or with other legumes.
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.
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.
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.
In this all-dressing you will find all the greens cultivated in
open field in our farm from April to May and which are picked
by hand from June to September. The vegetables are naturally
dried in the sun and then worked by hand from our women.
A classic produce of Salento, the very south of Puglia. It's a ricotta made from sheep milk, rennet and salt. Great to be grated over pasta!
Ancient City of Ceramics, Cutrofiano noch heute für die Handwerkskunst seiner Meister Töpfer, die die Kunst von Vater zu Sohn weitergeben verblüffen. Denn Gastronomie und Handwerk in unserer Region gehen immer Hand in Hand. Eine Schachtel mit 14 Produkten, die das Beste aus unserer Tradition sammelt. IN DER PACKUNG UND INKLUSIVE GESCHENKBOX und Verpackungsbox.
Taralli are the symbol of the Apulian bakery art par excellence, these burnt wheat are a characteristic Apulian flour, excellent to be enjoyed at any time of the day.