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.
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.
Caciocavallo is an extraordinary cheese classic of south Italy and of Puglia in particular. This version is the fresh and sweet one, so delicate and soft. It comes in 1 kg shape.
Caciocavallo is an extraordinary cheese classic of south Italy and of Puglia in particular. This version is the fresh and sweet one, so delicate and soft. It comes in 1 kg shape.
Caciocavallo is an extraordinary cheese classic of south Italy and of Puglia in particular. This version is the extra matured one. So savory and intense! Single whole format, the weight can go from 1.5 to 1.8 kg.
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!
Caciocavallo is an extraordinary mature cheese classic of south Italy and of Puglia in particular. This version is the "smoked" one, so tasty and flavoured.
A sharp and savory cheese, soft and creamy, perfect if enjoyed spread on a slice of bread or into your tomato pasta sauce.
In this box you will find all the ingredients, organized in a beautiful gift box, to make a historic recipe, that of orecchiette with turnip tops (in cream), as well as a bottle of red wine and a bottle of extra virgin olive oil. Inside the box you will find a sheet with the preparation.
The Mara preserve is one of the oldest, most sought after and renowned specialties of Salento. It is a preserve prepared with tomatoes, peppers, onions, basil, which are processed and boiled for a long time, after which they are put in pots and placed in the sun. A long and laborious process for a one-of-a-kind product that is essential not to be lost.
sale
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!
The greens in this dried hors-d’oeuvre are cultivated in open
field from April to May and are picked by hand from June to
September. they are washed, selected, cut into large slices,
put on desiccation frames and laid in the sun for 3-4 days.
