La Tria is a bronze-drawn pasta shape. The history of this format is truly ancient. The term "Tria" derives from the Arabic language "Ytria" and means precisely the dry pasta, similar to a tagliatella with a width of about 2 cm.
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.
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Here is a legume that you may not have known about and that is worth trying! Black chickpeas are very similar to white chickpeas, but they have an extra note of character. Their flavor is slightly more intense and their color makes them perfect for making aesthetically appealing recipes.
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Maritati are the perfect combination of orecchiette and macaroni, they are a typical pasta shape characteristic of Puglia.
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The sagne ncannulate, that is to say twisted on themselves, are the pasta par excellence of the traditional Salento cuisine.
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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.
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.
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Orecchiette are one of the most representative dishes of the Apulian cuisine, these in particular simply of semolina.
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Orecchiette are one of the most representative dishes of the Apulian cuisine, these in particular these of whole durum wheat semolina.
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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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Orecchiette are one of the most representative dishes of the Apulian cuisine.
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Our pizza flavour taralli are great as among their ingredients you have tomatoes, black pepper and onion.
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.
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Orecchiette are one of the most representative dishes of the Apulian cuisine, these in particular these of whole durum wheat semolina.
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
