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.
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.
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.
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
Many tasty and crunchy artichokes in the best Apulian extra virgin olive oil and a light aroma of rosemary, ready to appear on your table, accompanying grilled, fish dishes, or as a simple and light side dish in full Apulian style.
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.
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 long tomatoes are cultivated in April and May and
are picked by hand in July and August. All the phases are
processed inside our farm. Once picked, they are washed,
selected, cut, laid on desiccation frames, salted e put in the
sun
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.
Vincotto is a fresh cooked grape must. This product in particular is a sweet syrup of Salento cooked grape must. It is excellent on desserts, ice cream and fruit. It is a natural tonic rich in antioxidants and suitable for all ages. To be served hot or cold. Without dyes and additives.
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.
Rosè obtained by the wine-making of the local Negroamaro and Black Malvasia grapes. Brilliant rosè-coloured, fresh dry-flavoured, it best suits all’italiana hors d’oeuvres, pasta dishes with tomato sauce, fried dishes and white meat.
Caciocavallo is an extraordinary cheese classic of south Italy and of Puglia in particular. This version is the fresh and sweet one, so delicate and soft. It comes in 1 kg shape.