Pottery Soup Bowl 19cm
Practical and multipurpose, the terracotta bowl lends itself to serving cooked or raw side dishes, salads, roasted vegetables, stewed meats and stews, but also first courses. Width 19 cm
Beans are an important part of the poor gastronomic tradition not only in Puglia but throughout Italy. Here we offer you our delicious Apulian dried beans, good because they are grown and harvested according to nature.
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.
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.
The main ingredient of the famous recipe for mashed broad beans, often served together with a rich side of chicory, are these peeled broad beans. Very simple to prepare, irresistible to taste.
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.
A healthy and versatile food, peas cannot be missing in the weekly diet of the whole family. Their sweet taste and their creamy consistency make them very welcome even for children.
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.
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.
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.
These taralli are one of the symbols of the bakery art of south Italy and Apulia in particular. Absolutely perfect!
To the Apulian classics we have added some delicious almond dried figs, for a sweet break in full local style. For those who cannot help but conclude their meals with a sweet "cuddle".