The Giardiniera mixed sweet and sour vegetables
is prepared from late September to the end of November.
The four types of vegetable - peppers, fennel, carrots and
cauliflower are harvested and prepared while at their freshest.
The Giardiniera sweet and sour vegetables
is prepared from late September to the end of November.
The four types of vegetable - peppers, fennel, carrots and
cauliflower are harvested and prepared while at their freshest.
The pickling is still carried out manually, by the expert hands
of the women in the family, following a traditional recipe, and
the vegetables are bottled in glass jars with a very mild sweet
and sour solution.
Its colours will bring you a breath of warmth from our home.
Appealing, tasty-looking vegetables with a crisp, crunchy,
pleasingly sweet and sour flavour - perfect for fresh appetizers.
Also delicious as a side dish for meats and in summer, it can be
added to a rice salad or cold pasta dish, although for this, we
recommend chopping it a little. The perfect accompaniment
for an appetizer with cold meats and cheese.
Buon appetito with our giardiniera.
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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!
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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.
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Many tasty and crunchy artichokes in the best Apulian extra virgin olive oil and a light aroma of rosemary, ready to appear on your table, accompanying grilled, fish dishes, or as a simple and light side dish in full Apulian style.
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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%.
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.
A delicious Fiaschetto tomato puree, with an intense red color, pleasantly sweet flavor and medium consistency. Perfect for giving life to stewed dishes and first courses with a typical Mediterranean flair, it will satisfy even the most demanding palates. Processed close to the tomato harvest, this puree is bottled without adding any preservatives.
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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 greens in this dried hors-d’oeuvre are cultivated in open
field from April to May and are picked by hand from June to
September. they are washed, selected, cut into large slices,
put on desiccation frames and laid in the sun for 3-4 days.
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The "Puntarelle" are the heart of the CATALONIAN CHICORY, a typical salad of our territory. We sow in October and harvest the vegetable between January and February. Our women defoliate the plant and manually cut the "scatuni", ie the shoots.
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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
Our onions are cultivated in open field from february
and picked by hand in the month of june, when they are
fully mature. This kind of onion is a very sweet one with
unmistakable taste.
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The tradition relating to the habit of eating legumes is very rooted in Puglia and Salento, where it is customary to soak them the evening before their consumption and then cook them in a traditional terracotta pignata. The Land of Puglia shortens the time for you and offers you the same flavors of home ready to be opened, heated and tasted.
It's the classic Apulian bread called "frisa", in a 400 gr pack
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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 exclusive DAIRY MIX includes: mozzarella, mozzarella plait and burrata! Fresh, savory, light, tempting, perfect for a light and healthy meal in perfect Italian style!
