“La bio” organic home made tomato sauce
A great 100% organic sauce, unique and savory, made up from raw and red tomatoes.
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's great as a starter together with salami, olives or pickled vegetables, but also as ingredient of your favorite recipes, such as rolls, meatballs or others.
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.
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.
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.
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 sharp and savory cheese, soft and creamy, perfect if enjoyed spread on a slice of bread or into your tomato pasta sauce.
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!
The fig vincotto is one of the oldest products of the Apulian tradition, this product in particular was chosen for its high quality and for the use of manual and traditional techniques. Production is limited.
Our gift box is shipped as shown in the photo. Generally this product is used to package a gift together with the products of your choice. The recipient will receive a box as pictured with your products.
A great 100% organic sauce, unique and savory, made up from raw and red tomatoes.
The Sagne ncannulate, that is to say twisted on themselves, are the pasta par excellence of the traditional Salento cuisine.