A few fragrant myrtle leaves and a shower of the most fleshy and ripe Leccine olives for a product that you will no longer want to miss in your pantry. One leads to another, just like cherries: a specialty that the Apulian farmers have been handed down for generations and that we like to offer also to our loyal customers.
The classic celline olives proposed here in a very simple brine with the addition of the very convenient pitting. Flavor and comfort, especially where you want to create pizzas, focaccias, stewed dishes.
The unmistakable aroma of the most authentic Mediterranean ready to peep on your table and accompany you on a gustatory journey to the wildest and most unspoiled Puglia thanks to the touch of wild myrtle added to these extraordinary celline olives harvested when ripe and placed in a simple brine .
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They are black olives typical of our area and are completely
picked in November through hand-harvesting.
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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
A rich and creamy pate of Celline olives, perfect for a tasty snack between meals, for a friselline-based party or as a base for a gourmet sandwich instead of the more classic mayonnaise. Good and healthy, it is prepared from the best Apulian Celline olives with the addition of a tear of extra virgin olive oil, also the superlative fruit of our land.
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It is oval, quite large, of a beautiful intense and shiny green. On the palate it is savory, fleshy and juicy. La Bella di Cerignola is a typical cultivar of the homonymous area; olives are not used for oil, but are table olives. Natural fermentation for six months with salt. PRODUCT WITHOUT VINEGAR
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These olives are typical of our area and are picked between
October and November through hand-harvesting. Farmers
bring the olives in our farm where they are washed, selected
according to the size and put into water and salt for about
6 months in order to neutralize their bitter taste.
Handmade taralli with a great Mediterranean flavour due to the presence, among the ingredients, of tomato, fennel and black olives.
Rosè obtained by the selected grapes of the most important varieties of Negroamaro cultivated in Cutrofiano with the sapling method. Vivid rosècoloured, harmonic-tasting and richly fruity in its fragrance.
These taralli are one of the symbols of the bakery art of south Italy and Apulia in particular. Absolutely perfect!
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We cultivate the zucchini in open field in the month of April
and we pick them up by hand in June and July. Then they are
washed, selected, cut into slice with all the peel, salted and
desiccated on frames in the sun for 3-4 days.
