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.
White chickpeas (ready) with vegetable broth
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.
- Origin area
- Lecce / Salento
- Preservatives used
- Ceci Bianchi Reidratati 54%, Brodo Vegetale (Acqua, Cipolla, Carote, Sedano, Pomodoro, Sale)
- 300 gr
- Short production line / 0 Km
- Laterradipuglia Conserve
8 other product:
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 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.
Tiny, delicious and (they say) lucky, Apulian lentils bring health and nourishment to the table all year round. A healthy and versatile product to always keep in the pantry.
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.
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.
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.
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.
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.
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The "Puntarelle" are the heart of the CATALONIAN CHICORY, a typical salad of our territory. We sow in October and harvest the vegetable between January and February. Our women defoliate the plant and manually cut the "scatuni", ie the shoots.
The Giardiniera mixed sweet and sour vegetables
is prepared from late September to the end of November.
The four types of vegetable - peppers, fennel, carrots and
cauliflower are harvested and prepared while at their freshest.
Very sweet and small, these are the courgettes that the Apulian farmers send us every year to give life to this irresistible cream that smells of Puglia like never before. A lemon tear does the rest, giving the right counterpoint to a symphony of flavors that will not leave any of your guests indifferent.