“La bio” organic home made tomato sauce
A great 100% organic sauce, unique and savory, made up from raw and red tomatoes.
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".
The sagne ncannulate, that is to say twisted on themselves, are the pasta par excellence of the traditional Salento cuisine.
Orecchiette are one of the most representative dishes of Apulian cuisine, these in particular with burnt wheat.
The cannulated sagne, 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.
Orecchiette are one of the most representative dishes of Apulian cuisine, these in particular with barley, mixed with durum and whole wheat semolina.
Maritati are the perfect combination of orecchiette and macaroni, they are a typical pasta shape characteristic of Puglia.
Orecchiette are one of the most representative dishes of the Apulian cuisine, these in particular simply of semolina.
The pasta shape that in some way symbolizes our region, handcrafted with Senatore Cappelli flour, strictly Apulian, good and healthy.
The cherry-peppers have a round shape. They are cultivated
in the month of May and are picked by hand in the end of
August, when they are completely red.
Orecchiette are one of the most representative dishes of the Apulian cuisine.
White chickpeas are one of the cornerstones of Apulian gastronomy. Their crunchy but at the same time creamy consistency makes them the privileged ingredient for many dishes, from the famous ciceri and tria to simple and delicious side dishes, but also soups and velvets.