The green tomatoes of Salento are cultivated in open field
in the month of May and are picked by hand in July, when
the tomatoes are still green. They are washed, selected, cut
into slices and laid to mature under salt.
The green tomatoes of Salento are cultivated in open field
in the month of May and are picked by hand in July, when
the tomatoes are still green. They are washed, selected, cut
into slices and laid to mature under salt. This old typical
technique of the southern tradition was handed us down by
our grandfather. After this step the green tomatoes are ground
together with capers of Racale and other Mediterranean
spices. The pie is then put in extra-fine-olive-oil. This product
requires time and care but the result is absolutely excellent.
Our grandmothers prepared this special pie in the past and we
are really very proud to have maintained the same excellence!
This pie is suitable to prepare original and appetizing
bruschette (roasted bread). Very good if joined to soft cheeses.
Try it with pasta, rocket and some flakes of parmesan cheese. A
real surprise for exigent people!
The long tomatoes are cultivated in April and May and
are picked by hand in July and August. All the phases are
processed inside our farm. Once picked, they are washed,
selected, cut, laid on desiccation frames, salted e put in the
sun
The long tomatoes are cultivated in open field in our farm
in the months of April and May and they are picked by hand
in July and August. Once picked, they are washed, selected,
cut by hand, salted and laid in the sun on desiccation frames
for 4-5 days.
Confit cherry tomatoes preserved in extra virgin olive oil (49%), sugar and whole salt has a unique taste. Try it out, at the moment at a great price!
These fennel taralli are one of the symbols of the bakery art of south Italy and Apulia in particular. Absolutely perfect!
Soft wheat friselline with olive oil, excellent to accompany as an appetizer with pate or other products. These frizes do not need to be wet but must be nibbled, their size is about 3/4 cm
These taralli are one of the symbols of the bakery art of south Italy and Apulia in particular. Absolutely perfect!
Did someone say ketchup? The version that we propose here is very original and all Apulian. A gourmet proposal that will satisfy lovers of the famous American sauce, with very simple and completely natural ingredients. Ready to prepare your gourmet fries with a drop of Apulian ketchup? We assure you that once tasted, this ketchup will never be missing in the pantry.
In this pie we use hot peppers which are called “cornetti”. They
are cultivated in open field in the end of May and are picked
by hand from August to October.
Did someone say ketchup? The version that we propose here is very original and all Apulian. A gourmet proposal that will satisfy lovers of the famous American sauce, with very simple and completely natural ingredients. Ready to prepare your gourmet fries with a drop of Apulian ketchup? We assure you that once tasted, this ketchup will never be missing in the pantry.
Very sweet and small, these are the courgettes that the Apulian farmers send us every year to give life to this irresistible cream that smells of Puglia like never before. A lemon tear does the rest, giving the right counterpoint to a symphony of flavors that will not leave any of your guests indifferent.
A "condifrisa" with a decidedly Mediterranean flair based on tender semi-dried tomatoes, olives, capers and other typically Apulian ingredients. The result is a creamy product that is excellent to spread or to use in the kitchen with imagination.
A fresh and healthy fish sauce made with excellent fresh sea bream and yellow tomato sauce. A tasty and tasty combination suitable for the whole family when you want a healthy but quick first course of fish. 41% of sea bream fish, while the normal sauces you find around do not even reach 7%.
A classic recipe of Puglia: it's a side dish made up with organic tomatoes and peppers. Rich and colourful, tasty and creamy!
Delicious Apulian artichokes, very sweet and fleshy, ready to take on new life and turn into a captivating pate, made original and witty by a note of lemon and a tear of the best Apulian extra virgin olive oil. Health, originality, flavor, authenticity. All the Puglia you want ready to taste according to your imagination.
The long tomatoes are cultivated in open field in our farm
in the months of April and May and they are picked by hand
in July and August. Once picked, they are washed, selected,
cut by hand, salted and laid in the sun on desiccation frames
for 4-5 days.
A rich and creamy pate of Celline olives, perfect for a tasty snack between meals, for a friselline-based party or as a base for a gourmet sandwich instead of the more classic mayonnaise. Good and healthy, it is prepared from the best Apulian Celline olives with the addition of a tear of extra virgin olive oil, also the superlative fruit of our land.
The Mara preserve is one of the oldest, most sought after and renowned specialties of Salento. It is a preserve prepared with tomatoes, peppers, onions, basil, which are processed and boiled for a long time, after which they are put in pots and placed in the sun. A long and laborious process for a one-of-a-kind product that is essential not to be lost.
The hot pepper is a great classic of Apulian cuisine as well as of the Mediterranean diet. We offer it in the best Apulian extra virgin olive oil, ready to taste according to your imagination.
From the marriage of love between the best Apulian red onions and the excellent Negroamaro wine, an excellent product that naturally speaks Apulian. Two extraordinary Apulian flavors ready to give the palate a moment of real pleasure.
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
The fennel carpaccio is a unique product, it is crunchy, fresh and fragrant.
A few fragrant myrtle leaves and a shower of the most fleshy and ripe Leccine olives for a product that you will no longer want to miss in your pantry. One leads to another, just like cherries: a specialty that the Apulian farmers have been handed down for generations and that we like to offer also to our loyal customers.
