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 "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 "scintuni", ie the shoots, gently put them in tanning to mature for a few days, then they are taken and stored in oil without adding flavorings or spices.
This preparation technique allows you to maintain the freshness and crunchiness of the vegetable unaltered. This product is a side dish with a very special taste, ideal for giving freshness and character to meat dishes, cheeses, fish tartare. It is a very little known plant in Italy, waiting to be discovered!
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Soft wheat friselline with olive oil, excellent to accompany as an appetizer with pate or other products. These frizes do not need to be wet but must be nibbled, their size is about 3/4 cm
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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.
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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.
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 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.
These San Marzano plum tomatoes are grown in spring and harvested in summer within all the area of our farm. They are rinsed, selected, cut and arranged on special drying frames, then salted up and left under the sun rays until dry.
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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.
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.
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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.
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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.
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They are black olives typical of our area and are completely
picked in November through hand-harvesting.
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!
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The cannulated sagne, that is to say twisted on themselves, are the pasta par excellence of the traditional Salento cuisine.
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The experience and quality of the Preite oven have created this unique product, which combines tradition with a healthy ingredient which is turmeric. These are the small friselline that can be eaten without first putting them in water, they crunch and have a diameter of 3/4 cm
