Bronze drawn semolina spaghetti, an excellent quality of semolina combined with the classic Italian pasta format.
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
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.
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 experience and quality of the Preite oven have created this unique product, which combines tradition with a healthy ingredient which is turmeric. These are the small friselline that can be eaten without first putting them in water, they crunch and have a diameter of 3/4 cm
From the experience of the Preite oven, these BIO stone-ground friselline with senatore cappelli wheat oil are born. These are the small friselline that can be eaten without first putting them in water, they crunch and have a diameter of 3/4 cm.
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.
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".
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.
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 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 cannulated sagne, that is to say twisted on themselves, are the pasta par excellence of the traditional Salento cuisine.
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.
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.
Orecchiette are one of the most representative dishes of Apulian cuisine, these in particular with burnt wheat.
