Pottery dinner plate 19 cm
Flat plate in terracotta, diameter 19 cm,light enamelled. Perfect for a traditional Salento rustic style appliance.
A wonderful glazed saucepan in strong clay. Everlasting, perfect for your family meals!
A wonderful glazed saucepan in strong clay. Everlasting, perfect for your family meals!
Low glazed clay saucepan. Available in 3 sizes. Comes with its own lid.
An elegant white glazed terracotta jar. Ideal to bring to the table or to display in the kitchen. Also perfect as a gift idea.
A wonderful glazed clay cooking pot available in 3 sizes. Brown colour.Perfect for cooking beans, but also stews and soups.
The Pignata is a pot used for the long cooking of legumes, such as chickpeas, lentils and beans. Especially used near fire. The measure available here is 20cm (excluding lid), at the bottom you will find the actual measures.
High glazed clay saucepan. Try clay pot cooking: you'll discover the real taste of food!
Giardiniera is a typically Piedmontese appetizer but its extraordinary goodness has prompted many Italians to make it their own. To such an extent that today it has crossed the Piedmontese regional borders and we find it practically everywhere. That of the gardener is a simple and delicious recipe: you can prepare it in oil, sweet and sour or raw. The important thing is to have fresh, seasonal, colorful and crunchy vegetables on hand. The Terra di Puglia has prepared for you this amazing and fresh natural pickled vegetable, just like the homemade one. Ready to try it?
A classic produce of Salento, the very south of Puglia. It's a ricotta made from sheep milk, rennet and salt. Great to be grated over pasta!
The Cherry tomatoes are cultivated in April and are picked
by hand in the month of July. All the phases are processed
inside our factory. The tomatoes are picked, washed, selected,
manually cut, salted and desiccated in the sun for 4-5 days on
wood frames.
The Apulian handmade taralli with leccino olives and capers a classic taste of the Apulian tradition. Already at the first taste, they take us to the heart of the Apulian countryside, where we like to imagine ourselves in an expanse of sun-kissed olive trees, in the middle of summer, and here and there to see, among the dry stone walls, some seedlings of caper. From the emotion of this rural and typically Apulian atmosphere, the idea of creating a tarallino that really has the flavor of Apulian rural life was born. Taste with us the taralli with celline olives and capers: all the best of the Apulian raw material that turns into pure emotion at the first taste.