"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.
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.
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.
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.
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".
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.
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.
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.
The Sagne ncannulate, that is to say twisted on themselves, are the pasta par excellence of the traditional Salento cuisine.
From an ancient recipe handed down by Apulian farmers, a creamy and intense Apulian Leccine olive pâté, perfect for spreading on Apulian crostini, bruschetta and friselle, or to be served at the center of an Apulian-style aperitif with homemade bread. It is the perfect base for your gourmet sandwiches. Finally, it is easily transformed into an excellent pasta sauce.
These taralli are one of the symbols of the bakery art of south Italy and Apulia in particular. Absolutely perfect!
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.