Caciotta Apulian Cheese
A classic produce from Apulia! Caciotta is a soft cheese from sheep cheese, rennet and salt. It comes in 750 gr shape. 15% off buying 2 x 750 gr.
Orange and a little sugar for this jam which is both pleasing to the eye and to the palate. It has an amber color and its acidic flavor does not provide the ideal solution for preserving the original rind, so much so that it appears rich in flavor and energy.
Puglia is a land of large orange groves and since time immemorial Apulian oranges have been the protagonists of a gastronomic history that has a lot to tell, both in terms of sweet and savory preparations. One of the great Apulian recipes that La Terra di Puglia has chosen to propose to its customers is that of orange marmalade. We prepare it according to tradition and with great simplicity, with the best oranges and a little sugar.
You can use it to make homemade desserts such as tarts or pitteddhe, but not only. It is excellent as it is on bread and biscuits for breakfast and as a snack for the whole family. And for cheese lovers, it is the perfect accompaniment for a tasty aperitif with mixed cheeses, a little honey and some jam or jam.
Apulian orange marmalade lends itself to multiple uses: spread on toast in the morning, combined with selected cheeses or used as an ingredient for sweets and desserts. With every taste, you can feel the warmth of the Apulian sun and the dedication of the farmers who passionately cultivate these unique oranges. Making a jam with these oranges is a delicious way to bring a piece of Puglia to your table every day.
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.
Here you have an amazing classic of south Italy! It's sundried figues stuffed with almonds. A specialty among the most tasty, thanks to the presence of unique spices such as cinnamon, fennel seeds and bay leaves.
Only ripe grapes and a little sugar for this jam that is as pleasing to the eye as to the palate. Its amber color and its slightly acidulous taste make it the ideal solution to give life to original tarts, to set the table full of flavor and energy.
Only ripe quinces and a little sugar for this jam that is both pleasing to the eye and to the palate. Its amber color and its slightly acidic flavor make it the ideal solution to create original pies, to prepare breakfasts full of flavor and energy.
Only ripe figs, a few drops of lemon, vanilla, cinnamon and a little sugar for this jam that is both pleasing to the eye and to the palate. Its amber color and its slightly acidic flavor make it the ideal solution to create original pies, to prepare breakfasts full of flavor and energy.
Delicious shortcrust pastry boxes ideal for a very tasty but also very healthy snack. We like the flavors of the past! Here we offer them in the quince version. Try them all one by one!
Delicious, juicy, sweet and very tender Apulian strawberries take on new life in the form of jam, excellent for your breakfasts or for your homemade tarts under the sign of tradition.
The Apulian cherry jam is an authentically Apulian product coming from fresh local fruit harvested and processed on the same day. Try it on bread or use it to create stuffed shortbread or tarts!
These delicious ceramic balloons look real to hang on the wall or to give to whoever you want. Modeled and glazed entirely by hand, they are available in different colors and sizes. Also perfect as a wedding favor.
Delicious shortcrust pastry boxes ideal for a very tasty but also very healthy snack. We like the flavors of the past! Here we offer them in the quince version. Try them all one by one!
Our handmade orecchiette pasta are made from local wheat. This particular pasta shape is a classic of Puglia and it's well known all over the world. In Puglia, orecchiette are served with a turnip tops sauce, but also with meatballs, tomato sauce, bolognese sauce. 1 kgr pack.
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.