Friselline with olive oil
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
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?
The Giardiniera is a typical Italian dish that finds acclaim and approval on any table. Everyone loves it for its versatility, deliciously natural flavor and crunchy texture. A light and colorful product perfect to be used as an appetizer or side dish, but also as the star and ingredient of many imaginative and inviting cooking recipes.
La Terra di Puglia pickled vegetables are made with cauliflower, fennel, pepper and carrot.We harvest, clean and cut each single vegetable appropriately. After that, the vegetables are immersed in a delicate and tasty natural "tanning". Able to underline the flavor of each vegetable without being overwhelming.
These pickled vegetables look like a very light, delicious and colorful product. It consists of cauliflower, fennel, pepper and carrot, suitably cleaned, cut and processed by our staff. This product is the ideal solution for making chicken, fish and potato salads special, as well as many other dishes to be prepared according to your imagination.
As you can see in the image below, we also served it with a very simple steamed sea bream. A combination based on simplicity, ideal for underlining and emphasizing the flavor and consistency of all the ingredients present in the dish, without one covering or dominating the other.
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.
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 delicious and very delicate wholly organic yellow datterino tomato sauce. Perfect for your gourmet dishes or for your pairings with fish.
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 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.
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.
The classic celline olives proposed here in a very simple brine with the addition of the very convenient pitting. Flavor and comfort, especially where you want to create pizzas, focaccias, stewed dishes.
A delicious fish sauce based on sea bass and fresh tomato, very fragrant of the sea and healthy for the whole family. 41% of sea bass, while the normal sauces you find around do not even reach 7%.
Vinification: from the first natural pressing of the grapes we obtain the must called LACRIMA in Salento, this is left to ferment at a controlled temperature in steel tanks. Subsequently it is made sparkling in autoclave (Martinotti method) at a temperature of 15 ° / 16 ° C for at least 5 months.
Typically Apulian type of pasta, the shape recalls the leaves of our olive trees. The rough inner part allows the olive leaf to collect the sauce and mix it in the best possible way.
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
Capers are typical of the Salento landscape and of the country
tradition. During all the ‘900 whole families got up very early
in the morning and went to the countryside to pick the capers
up, one by one, from the low and bushy plants. In the ’70
the town of Racale was a leader in the production of capers.