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.
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.
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.
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.
Lampascioni are small delicious onions typical of the Apulian tradition. Enjoy all the authenticity of Apulian flavors wherever you are, in any season of the year.
The fennel carpaccio is a unique product, it is crunchy, fresh and fragrant.
Turnip greens are somewhat the symbolic ingredient of traditional Apulian cuisine and gastronomy. Their unique taste, slightly bitter and herbaceous and deliciously sweet at the same time, makes them truly versatile.
It is oval, quite large, of a beautiful intense and shiny green. On the palate it is savory, fleshy and juicy. La Bella di Cerignola is a typical cultivar of the homonymous area; olives are not used for oil, but are table olives. Natural fermentation for six months with salt. PRODUCT WITHOUT VINEGAR
We cultivate the zucchini in open field in the month of April
and we pick them up by hand in June and July. Then they are
washed, selected, cut into slice with all the peel, salted and
desiccated on frames in the sun for 3-4 days.
Mixed cereals always manage to give flavor and character to any type of dish and preparation, both sweet and savory, and are essential for human nutrition. For these reasons, many companies do not hesitate to introduce in their catalog some proposals based on mixed cereals ready to meet the needs of those who love to introduce healthy foods, prepared with local, safe, often organic raw materials, with the aim of taking care of their health and well-being. The Apulian multigrain taralli represent the answer that La Terra di Puglia gives to this type of need. Try these tarallini too: they are very tasty and rich in fibre, perfect for you who want tasty baked products that also take care of your health.
Mara paté is one of the oldest, most sought after and renowned specialties of Salento. It is a preserve prepared with tomatoes, peppers, onions, basil, which are processed and boiled for a long time, then put into jars and placed in the sun. A long and laborious process for a unique product of its kind that is essential not to be lost.
The Martina Franca capocollo is one of the finest salamis in Italy, following a precise production disciplinary which includes local pork meat with the addition of salt and spices and a minimum of 120 days of seasoning. The size of the capocollo can vary from 450 to 600 grams.
The cannulated sagne, that is to say twisted on themselves, are the pasta par excellence of the traditional Salento cuisine.