Wherever you go, the landscape of Salento is graced with
Cellina-olive trees. Their fruits are not only used to obtain
an excellent Apulian oil but are also a great tit-bit. We use
them (unstoned) in this tomato sauce.
Wherever you go, the landscape of Salento is graced with
Cellina-olive trees. Their fruits are not only used to obtain
an excellent Apulian oil but are also a great tit-bit. We use
them (unstoned) in this tomato sauce. It is made with our
best tomatoes which are cultivated in open field by us. The
selection of the olives is still made by hand: this is possible
only thanks to the patience of our peasants that follow the
whole working process according to ancient recipes.
It has an original and unique taste: this sauce is the
South! Try it with every sort of pasta, on condition that
underdone. Be careful because, during the 5 minutes of
preparation, the temptation to dip a piece of bread in the
sauce, as we did when we were children, is really very
strong!
They are black olives typical of our area and are completely
picked in November through hand-harvesting.
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A rich and creamy pate of Celline olives, perfect for a tasty snack between meals, for a friselline-based party or as a base for a gourmet sandwich instead of the more classic mayonnaise. Good and healthy, it is prepared from the best Apulian Celline olives with the addition of a tear of extra virgin olive oil, also the superlative fruit of our land.
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A few fragrant myrtle leaves and a shower of the most fleshy and ripe Leccine olives for a product that you will no longer want to miss in your pantry. One leads to another, just like cherries: a specialty that the Apulian farmers have been handed down for generations and that we like to offer also to our loyal customers.
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The unmistakable aroma of the most authentic Mediterranean ready to peep on your table and accompany you on a gustatory journey to the wildest and most unspoiled Puglia thanks to the touch of wild myrtle added to these extraordinary celline olives harvested when ripe and placed in a simple brine .
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Pitted Leccine olives in brine are a typical Apulian product belonging to the Apulian tradition that is widely used at the table as well as in the kitchen. To be enjoyed alone or used in various recipes according to imagination.
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The classic celline olives proposed here in a very simple brine with the addition of the very convenient pitting. Flavor and comfort, especially where you want to create pizzas, focaccias, stewed dishes.
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The Apulian aperitif would not be such without olives. So La Terra di Puglia offers you the classic green olives in brine, simple and fleshy, good for any occasion, ideal to be enjoyed at an aperitif or to create creative and imaginative dishes.
Sun-dried greens like zucchini, aubergines and tomatoes
mixed to onion and extra-fine-olive-oil give this excellent
fresh tomato sauce, prepared according to an old country
recipe.
The best tuna of the Mediterranean sea and the typical
capers of Racale are plunged in this flavored fresh
tomato sauce and the result is exceptional. A unique and
unrepeatable taste keep together all the flavors of our
South.
Intense red, inviting, beautiful to look at and excellent to taste with imagination, the red tomato sauce is the right mix between Apulian tomato sauce and peeled sauced tomatoes. An irresistible texture!
Delicious, rounded, sweet and inviting yellow cherry tomatoes dipped in their own thick and creamy sauce. A perfect product to bring the sun of Puglia to the table!
A classic recipe of Puglia: it's a side dish made up with organic tomatoes and peppers. Rich and colourful, tasty and creamy!
It just needs to be warmed up for 5 minutes et voilà: a
ready hot chili pepper sauce.
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A delicious fish sauce based on sea bass and fresh tomato, very fragrant of the sea and healthy for the whole family. 41% of sea bass, while the normal sauces you find around do not even reach 7%.
A tasty tomato sauce, good whenever you want something
special. Warm it up for 5 minutes and enjoy the smell
of all the typical flavors of Salento.
This sort of tomato is cultivated in open field in our farm
from april to may. Tomatoes are picked by hand in the
months of july and august and are treated in an artisanal
art from fresh.
The zucchini are cultivated in open field in our farm starting
from April and are picked by hand in June and July. Once in our
factory, they are washed, selected, cut into slices with their
peel, salted and laid in the sun on desiccation frames for 3-4
days.
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Here is a legume that you may not have known about and that is worth trying! Black chickpeas are very similar to white chickpeas, but they have an extra note of character. Their flavor is slightly more intense and their color makes them perfect for making aesthetically appealing recipes.
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Orecchiette are one of the most representative dishes of Apulian cuisine, these in particular with barley, mixed with durum and whole wheat semolina.
