The cannulated sagne, that is to say twisted on themselves, are the pasta par excellence of the traditional Salento 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
Another classic format, that of barley, available in a 1 kg package, the size of this frisa is the slightly larger one with a diameter of about 8/10 cm, cooked in a wood oven with the traditional method. For the quantities available, see the bottom, it is possible to place orders greater than the quantities available.
The datterino sweet passata is a rustic and dense artisan pass,. It is very pulpy and goes well with regional dishes. Excellent with homemade pasta. Bottle format 250gr.
We have prepared this BOX complete with all our past that can help you later in choosing the most ideal for your family. So, try this tomato sauce tasting and get ready to take a gustatory journey into the magical world of the Apulian tomato.
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.
Bronze drawn semolina spaghetti, an excellent quality of semolina combined with the classic Italian pasta format.
Maritati are the perfect combination of orecchiette and macaroni, they are a typical pasta shape characteristic of Puglia.
The pasta shape that in some way symbolizes our region, handcrafted with Senatore Cappelli flour, strictly Apulian, good and healthy.
It is a traditional pasta from Molise, subsequently acquired by Puglia, where they are called capunti. A little less famous than orecchiette, but just as good and with an ancient tradition.
Typically Apulian type of pasta, the shape recalls the leaves of our olive trees. The rough inner part allows the olive leaf to collect the sauce and mix it in the best possible way.
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.
Orecchiette are one of the most representative dishes of Apulian cuisine, these in particular with burnt wheat.
Orecchiette are one of the most representative dishes of the Apulian cuisine, these in particular these of whole durum wheat semolina.
Maritati are the perfect combination of orecchiette and macaroni, they are a typical pasta shape characteristic of Puglia.
The Sagne ncannulate, that is to say twisted on themselves, are the pasta par excellence of the traditional Salento cuisine.
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.
Orecchiette are one of the most representative dishes of Apulian cuisine, these in particular with barley, mixed with durum and whole wheat semolina.
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