Chili peppers from Salento
The hot peppers are cultivated in open field between the
end of May and the beginning of June. The picking, between
August and October, requires more steps because of the
peculiarities of this plant.
There is nothing better than a taste of grilled peppers to brighten up a family lunch or dinner. Fleshy, pulpy, colorful, 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 unique aroma of the embers. To try.
Grilled Peppers in extra virgin olive oil are a colorful and genuine appetizer, as they are prepared with summer vegetables that are roasted on the grill after harvesting and stored in jars with extra virgin olive oil, parsley and salt. With a full and tasty taste, the grilled peppers are perfect to make a savory cake more delicious, but also as a side dish or appetizer.
The artichokes grilled in extra virgin olive oil are tasty and delicious vegetables that, a few hours from the harvest, are processed with artisanal techniques and transformed into preserves
These fennel taralli are one of the symbols of the bakery art of south Italy and Apulia in particular. Absolutely perfect!
What is puccia? It is a delicious sandwich made of the same dough as the pizza. The leavening is natural and the cooking takes place in stone. All you have to do is make it revive and inflate in the oven and then stuff it according to your taste and your imagination!
The package keeps the puccia up to 30/45 days, each package contains 2.
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.
From the brand new Apulian cultivar Favolosa, a fine oil that certainly will not disappoint even the most demanding palates. An oil with a round taste, with fruity and herbaceous hints and a high contribution of polyphenols.