The sweet red peppers are cultivated in open field in our farm
in the month of May and are picked by hand in August and
September. After the picking, they are washed, selected, cut
into large slices, salted and laid in the sun on desiccation
frames for 3-4 days.
The sweet red peppers are cultivated in open field in our farm
in the month of May and are picked by hand in August and
September. After the picking, they are washed, selected, cut
into large slices, salted and laid in the sun on desiccation
frames for 3-4 days. During desiccation in the sun, peppers
need to be turned more times on the frame. That’s a hard work
that taxes us much time and resources but, we are very proud
to be one of the few companies working in this way because
we want to guarantee a first quality result. At this point the
dried peppers arrive in our factory and there’s a rewashing
with water and wine-vinegar. At this point they become rolls,
ready to be stuffed, patiently and by hand, with tuna from the
Mediterranean sea and capers of Racale. At the end they are
put in extra-fine-olive-oil.
These stuffed pepper-rolls are really perfect for an appetizing
hors-d’oeuvre. Very good also to dress a rice salad or a pasta
salad. In these sun-dried greens there’s all the flavor of our
South!
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.
These turnip tops taralli are one of the symbols of the bakery art of south Italy and Apulia in particular. Absolutely perfect!
A delicious and very delicate wholly organic yellow datterino tomato sauce. Perfect for your gourmet dishes or for your pairings with fish.
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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.
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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.
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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%.
Our onions are cultivated in open field from february
and picked by hand in the month of june, when they are
fully mature. This kind of onion is a very sweet one with
unmistakable taste.
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Deliciously savory and rustic, the wild "paparine" are spontaneous herbs typical of Puglia. Coming from the poppy plant, they abound in the Apulian fields in spring and are very popular with everyone, young and old. Their collection, as well as their preparation and cooking, require a little patience. That's why we have decided to make them available to everyone and to shorten the time
The aubergines are cultivated in open field in our farm in the
month of April and are picked by hand in July and August.
After the picking, they are washed, selected, cut into slices
with all their peel, salted and laid in the sun on desiccation
frames for 3-4 days.
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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.
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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.
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Confit cherry tomatoes preserved in extra virgin olive oil (49%), sugar and whole salt has a unique taste. Try it out, at the moment at a great price!
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A fresh and healthy fish sauce made with excellent fresh sea bream and yellow tomato sauce. A tasty and tasty combination suitable for the whole family when you want a healthy but quick first course of fish. 41% of sea bream fish, while the normal sauces you find around do not even reach 7%.
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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.
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The pasta shape that in some way symbolizes our region, handcrafted with Senatore Cappelli flour, strictly Apulian, good and healthy.
Caciocavallo is an extraordinary mature cheese classic of south Italy and of Puglia in particular. This version is the "smoked" one, so tasty and flavoured.
A sharp and savory cheese, soft and creamy, perfect if enjoyed spread on a slice of bread or into your tomato pasta sauce.
