Sundried figues with almonds
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 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.
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!
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.
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.
Dried dried figs of the "Dottato" cultivar variety widespread throughout the South. A product with unique characteristics that with the addition of dark chocolate make it a unique product. This figs come from San Michele Salentino, a Slow Food presidium
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.
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.
Delicious shortcrust baskets typical of the Salento tradition filled with grape jam, delicious and sweet at the right point. Small delicacies to offer at the end of a meal to your guests or as a delicious (and healthy) snack for your children.
Taralli are the symbol of the Apulian bakery art par excellence, these burnt wheat are a characteristic Apulian flour, excellent to be enjoyed at any time of the day.
What a combination! Olive leccine and capers are a great combination for our savory and irresistible taralli.
Orecchiette are one of the most representative dishes of the Apulian cuisine.
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