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
This product is handmade with care and love starting from the ripest spicy cornetti peppers and subsequently jarred in extra virgin olive oil. A unique condiment to give liveliness to any dish.
Spicy Salento peppers are a product of great versatility. The jar of hot Salento chili peppers must never be missing from your table, to the delight of spicy lovers! In fact, these chillies, spicy at the right point and in a pleasant "chopped" format, allow you to give character and liveliness to any dish, whether in preparation or already finished. You can in fact add a teaspoon - but also just their oil - to your fried foods, your stewed meats, your preparations of any kind such as pasta, meat or even fish. Or, alternatively, leave the jar at the disposal of your guests, who can therefore use it as they see fit, adding flavor to dishes of cooked vegetables, cheeses, pasta or anything else on the spot. Spicy lovers would put spicy everywhere! We like these chillies very much in legume-based soups, in minestrone, in "arrabbiata" pasta, but also on the traditional Salento frisa. All you have to do is try them!
A one-of-a-kind product dedicated to spicy lovers. It is well known that spicy food is an excellent vasodilator, capable of protecting us from cardiovascular diseases and making us feel good for a long time. Try these spicy Salento peppers too: you will no longer be able to do without them for the right degree of spiciness that does not "burn" the palate and which characterizes any dish intelligently and without overdoing it.
Spicy Salento chili peppers in extra virgin olive oil represent an authentic delight for palates who love spiciness and wish to experience the authentic flavors of the cuisine of Salento, a region in the southern tip of Italy famous for its rich and exciting culinary tradition. These spicy and colorful fruits are an essential element in many local recipes, giving a touch of liveliness and unique flavor to traditional dishes.
Spicy Salento chili peppers are a variety of chili pepper particularly appreciated for their intense spiciness and fruity taste. The climatic conditions of Salento, with its Mediterranean climate, contribute to giving Salento chili peppers a distinctive flavor. These small fruits are grown in small plots of land, often managed by local farmers who have passed down this tradition for generations.
Hot Salento chili peppers are an important culinary legacy that adds a touch of passion and spiciness to the cuisine of Salento. If you are a spicy lover, you cannot visit this fascinating Italian region without savoring the dishes that come to life thanks to these extraordinary spicy fruits.
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.
A tasty and original mixed cereal soup with chickpeas, beans, broad beans, lentils and peas, rehydrated just like we would do at home and cooked with the addition of barley and spelled in a tasty onion-based sauce and Negroamaro wine.
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.
The cherry-peppers have a round shape. They are cultivated
in the month of May and are picked by hand in the end of
August, when they are completely red.
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.
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.
The fennel carpaccio is a unique product, it is crunchy, fresh and fragrant.
A classic protagonist of the Apulian table is the artichoke, which is traditionally harvested in March - April and which never fails on local tables. With this product we have thought of respecting its flavor and integrity, limiting ourselves to collecting it, peeling it and putting it into wedges for you in a very simple and delicate brine. A product that will win you over with its simplicity.
Delicious shortcrust pastry boxes ideal for a very tasty but also very healthy snack. We like the flavors of the past! Here we offer them in the quince version. Try them all one by one!
Another classic format, that of barley, available in a 1 kg package, the size of this frisa is the slightly larger one with a diameter of about 8/10 cm, cooked in a wood oven with the traditional method. For the quantities available, see the bottom, it is possible to place orders greater than the quantities available.
Beans are a very popular legume all over the world and highly appreciated for their excellent nutritional supply. They are rich in proteins and carbohydrates and lend themselves to creating many tasty recipes. We offer them in the “black eyes” variety, coming from Zollino and produced according to the criteria of integrated agriculture.
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.