Cicorine Salentine is an authentic typical side dish from Salento, obtained from edible wild plants gathered with great expertise. Consumed both cooked and raw, today they are offered in extra virgin olive oil and accompanied by Cellina di Nardò olives. They pair perfectly with pork, creating a dish of the poor Salento tradition. Their preparation includes chicories (59%), extra virgin olive oil (29%), pitted olives, salt, and citric acid. Cicorine Salentine is an example of how traditional cuisine can be modernized, keeping the flavors and traditions of the past alive.
Cicorine Salentine is an authentic typical side dish from Salento, appreciated for its origin and unique preparation. Derived from edible wild plants, these greens were gathered with great expertise and were an important food resource for local communities. Traditionally, these chicories were consumed both cooked and raw, thus preserving their precious nutrients and flavors. Today, Cicorine Salentine is offered in extra virgin olive oil and accompanied by Cellina di Nardò olives, a combination that further enhances their distinctive taste.
Cicorine Salentine lends itself to numerous culinary pairings, but one of the most traditional and appreciated is with pork, creating a dish of the poor Salento tradition. This combination enhances the rustic and authentic flavors of Salento, transforming a simple side dish into a complete culinary experience. The main ingredients of this preparation include chicories (59%), extra virgin olive oil (29%), pitted olives, salt, and citric acid as an acidity regulator. The care in selecting and processing the ingredients ensures a high-quality product, ideal for accompanying a variety of dishes.
Cicorine Salentine, also known as cicureddhe, are part of a rich gastronomic heritage that includes emblematic dishes like the Pugliese fava bean and chicory soup. The fava bean and chicory is a Salento recipe with deep roots in peasant culture, where the combination of fava beans and chicory represented a nutritious and substantial meal. The Fava bean and chicory Lecce is a very appreciated local variant, which highlights the combination of legumes and wild Salentine greens. The Fava bean and chicory origin dates back to ancient times when these plants were a precious resource for local families, thanks to their ease of cultivation and high nutritional value.
Today, Cicorine Salentine continues to be a symbol of traditional Salento cuisine, but with a touch of modernity. They are often used in the kitchen to enrich contemporary dishes, while still keeping the tradition alive. The availability of these wild Salentine greens in extra virgin olive oil allows them to be enjoyed all year round, regardless of the season. This makes Cicorine Salentine a versatile product, ideal for those who want to bring the authentic flavors of Salento to the table at any time.
The turnip top is somewhat of a symbol of the Puglia region and its gastronomic history. The turnip tops presented here are preserved in excellent extra virgin olive oil, with the addition of highly fragrant Mediterranean herbs.
There is nothing better than a taste of sweet and sour peppers to brighten up a family lunch or dinner. Fleshy, pulpy, colourful, these peppers grown by Apulian farmers every summer with patience and love bring to the table the excellent flavor that characterizes these vegetables enhanced by the aroma of a perfectly balanced sweet and sour dressing. Try them!
Condifrisa is a typical Puglian condiment with tomatoes, olives, capers, and Mediterranean herbs. Ideal for bruschettas, salads, pasta, and meat or fish dishes, it offers an intense flavor and creamy consistency. Perfect for any season, it adds a touch of freshness and authentic taste to your dishes, making every meal a unique culinary experience.
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. Our red onions originate from Puglia, a region renowned for its rich agricultural heritage. Harvested and processed fresh, these onions maintain their exceptional quality and flavor, ensuring that each product delivers a genuine taste of the Puglian tradition.
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Ready-to-use arrabbiata sauce is an icon of Italian cuisine, combining tomato passata, extra virgin olive oil, onion, and spicy chili. This ready-to-heat condiment enhances authentic flavors without lengthy preparations. Ideal for a quick lunch or flavorful dinner, it pairs perfectly with spaghetti, penne, or fusilli, and serves as a base for pizza or bruschetta. A simple and genuine choice for those who love Mediterranean gastronomy.
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A puree with an intense yellow color and the unmistakable flavor of winter tomatoes, able to tell us, taste after taste, the story of an Puglia whose gastronomic roots lie in a distant past made of authentic flavors.
Dried zucchini in oil alla pugliese are delicious sun-dried zucchini slices, accompanied by capers, fresh mint, and spicy chili slices. Wrapped in our precious extra virgin olive oil, which enhances aromas and flavors, they are excellent to enjoy on their own or as a condiment for first courses and a side dish for meat-based second courses. Without preservatives, they are a healthy and tasty choice to enrich your table with the authentic flavors of Puglia.
The capocollo of Martina Franca is one of the most prized cured meats in Italy, it follows a precise production specification which includes local pork meat with the addition of salt and spices and a minimum of 120 days of maturation. The size of capocollo can vary from 450 to 600 grams.
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The sagne 'ncannulate are a typical fresh pasta from Salento, in Puglia. Their twisted shape allows them to better hold the sauce, making them ideal for condiments like tomato and strong ricotta or meat sauce with meatballs. The traditional recipe uses barley flour, an economical and nutritionally beneficial choice for Salentine families. The sagne 'ncannulate require a short cooking time, usually just a few minutes in boiling water.
The sagne ncannulate are a traditional pasta of Salentine cuisine, famous for their twisted shape obtained using a reed. This pasta is made with durum wheat semolina from Apulia, giving it the perfect texture. The sagne are loved at local festivals and celebrations. To make them at home, it is essential to know where to buy durum wheat semolina from Apulia. Discover the tradition of sagne ncannulate and bring a piece of Salento to your kitchen.
These San Marzano plum tomatoes are grown in spring and harvested in summer within all the area of our farm. They are rinsed, selected, cut and arranged on special drying frames, then salted up and left under the sun rays until dry. Indulge in the rich flavors of the Mediterranean with our premium sun-dried tomatoes. Elevate your culinary creations with these versatile gems, perfect for adding a burst of intense flavor to your favorite dishes.
Natural turnip tops: simple ingredients (turnip, water, salt). Gentle cooking that preserves the unique, slightly bitter, and sweet flavor. Perfect with handmade orecchiette, on pizza, or as a healthy and tasty side to fish or meat dishes. Rich in vitamins, minerals, and fiber that improve digestion and strengthen the immune system. Turnip tops are the inflorescences of the turnip, carefully harvested and processed.
