Orecchiette are one of the most representative dishes of the Apulian cuisine.
This sort of tomato is cultivated in open field in our farm
from April to May. Tomatoes are picked by hand in the
months of July and August and are treated in an artisanal
art from fresh. To buy the smallest bottle passed 420gr from € 2.20 to € 2.08
These vegetables are a typical variety of our region, Salento. It
is very difficult to translate “cime di rapa” into English, maybe
it can be “turnip tops”.
This sort of tomato is cultivated in open field in our farm
from april to may. Tomatoes are picked by hand in the
months of july and august and are treated in an artisanal
art from fresh.
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.
Macaroni, or "Minchiareddhi" are the first of excellence in the Salento diet, seasoned with a good tomato sauce, and for those who want to taste in an even more typical way with a pinch of "ricotta schianta".
Orecchiette are one of the most representative dishes of the Apulian cuisine, these in particular simply of semolina.
The Sagne ncannulate, that is to say twisted on themselves, are the pasta par excellence of the traditional Salento cuisine.
Bronze drawn semolina spaghetti, an excellent quality of semolina combined with the classic Italian pasta format.
Macaroni, or "Minchiareddhi" are the first of excellence in the Salento diet, seasoned with a good tomato sauce, and for those who want to taste in an even more typical way with a pinch of "ricotta schianta".
Orecchiette are one of the most representative dishes of Apulian cuisine, these in particular with barley, mixed with durum and whole wheat semolina.
Deliciously savory and rustic, the wild "paparine" are spontaneous herbs typical of Puglia. Coming from the poppy plant, they abound in the Apulian fields in spring and are very popular with everyone, young and old. Their collection, as well as their preparation and cooking, require a little patience. That's why we have decided to make them available to everyone and to shorten the time
Pitted Leccine olives in brine are a typical Apulian product belonging to the Apulian tradition that is widely used at the table as well as in the kitchen. To be enjoyed alone or used in various recipes according to imagination.
Obtained by Negroamaro, a kind of local grapes. Ruby red with orange hues, excellent in its warm and delicate taste.
Gently accompanies roast meat, red meat, “pezzetti” (chopped horse meat with tomato sauce) and boiled vegetables.
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!
