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.
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.
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 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.
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 farmer's box is made of fresh organic seasonal vegetables, grown locally by small producers. The box is made up of a special carton with the various organized vegetables inside, the shipment takes place once a week, generally on Tuesdays. Inside we will insert products that, depending on the period, are less available as possible to last 24 hours.
Fresh lampascioni from the gardener, you can receive them directly at home the price refers to the Kg.
The mugnuli are a delicious vegetable typical of the province of Lecce and of all the Salento in general. Their flavor is delicate and very pleasant, not at all aggressive.
Turnip greens are somewhat the symbolic ingredient of traditional Apulian cuisine and gastronomy. Their unique taste, slightly bitter and herbaceous and deliciously sweet at the same time, makes them truly versatile.
A native Apulian variety cultivated in particular in the areas of Bitetto, Bitonto, Bitritto, Grumo Appula, Modugno, Palo del Colle, Sannicandro di Bari, Toritto. Natural fermentation for six months with salt. PRODUCT WITHOUT VINEGAR
Orecchiette are one of the most representative dishes of Apulian cuisine, these in particular with barley, mixed with durum and whole wheat semolina.
Practical and multipurpose, the terracotta brown bowl lends itself to serving cooked or raw side dishes, salads, roasted vegetables, stewed meats and stews, but also first courses. Width 19 cm
Pitted Leccine olives in brine are a typical Apulian product belonging to the Apulian tradition that is widely used at the table as well as in the kitchen. To be enjoyed alone or used in various recipes according to imagination.