Fennel carpaccio
The fennel carpaccio is a unique product, it is crunchy, fresh and fragrant.
Caroselle are a typical specialty of Salento, it is a wild plant, they are the stems of the wild fennel flower and is widely used in the typical cuisine of Puglia and in particular of Salento.
Oregano is a wild plant that grows in Puglia, in particular this comes from Salento, from the Mediterranean coast that goes from Otranto to Leuca. It is shipped in twigs as harvested, the weight is about 50gr.
The turnip top is somewhat of a symbol of the Puglia region and its gastronomic history. The turnip tops presented here are preserved in excellent extra virgin olive oil, with the addition of highly fragrant Mediterranean herbs.
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.
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.
Fresh lampascioni from the gardener, you can receive them directly at home the price refers to the Kg.
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.
The grilled aubergine rolls are a delight for the palate. Beloved by all fans of typical Apulian products, they bring to the table the perfect combination of health and authenticity on the one hand, and the desire for delicious flavors on the other. Because after all, health and flavor can really go hand in hand, and this product is tangible proof of this. These quick aubergine rolls are - moreover - particularly versatile. Try them as an appetizer or as a side dish. They will be your ace in the hole and - you will see - they will no longer be missing in your pantry.
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.
Terracotta glass, practical and resistant, with a rustic and essential flavor, available here in the dark enameled variant.
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!
Macaroni, or "Minchiareddhi" are the first of excellence in the Salento diet, seasoned with a good tomato sauce, and for those who want to taste in an even more typical way with a pinch of "ricotta schianta".
There is nothing better than a taste of sweet and sour peppers to brighten up a family lunch or dinner. Fleshy, pulpy, colourful, these peppers grown by Apulian farmers every summer with patience and love bring to the table the excellent flavor that characterizes these vegetables enhanced by the aroma of a perfectly balanced sweet and sour dressing. Try them!