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
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 for 4-5 days. Then, there’s a new selection and a rewashing
with water and wine-vinegar. Finally they are seasoned with
Mediterranean spices and put in extra-fine-olive-oil. To obtain
1 Kg of dried tomatoes we need about 10 Kg of fresh tomatoes
and more than 130 working hours. Only the best tomatoes
arrive in the glass jars, those that have properly matured and
have maintained all the organoleptic and nourishing qualities,
giving an absolutely unique taste.
The sun-dried long tomatoes are typical of the Mediterranean
diet in South Italy. Eaten with durum wheat bread, the good
smell of fresh mint, hot chili pepper and garlic is a real delight.
If accompanied with other greens, they become an excellent
hors d’oeuvre. Very tasty on pizza. Many chef also use them
to create original first course or for vegetables dishes. Inside
them, there’s all the taste of our southern sun!
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.
These San Marzano plum tomatoes are grown in spring and harvested in summer within all the area of our farm. They are rinsed, selected, cut and arranged on special drying frames, then salted up and left under the sun rays until dry.
These San Marzano plum tomatoes are grown in spring and harvested in summer within all the area of our farm. They are rinsed, selected, cut and arranged on special drying frames, then salted up and left under the sun rays until dry.
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.
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!
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.
A "condifrisa" with a decidedly Mediterranean flair based on tender semi-dried tomatoes, olives, capers and other typically Apulian ingredients. The result is a creamy product that is excellent to spread or to use in the kitchen with imagination.
The Vegetable Caponatina is a delicious mix of mixed vegetables and typical Mediterranean vegetables: courgettes, peppers, tomatoes, aubergines, yellow peppers and onions, enriched with capers, olives and delicious Mediterranean aromatic herbs. This culinary delicacy is ready to bring an authentic moment of celebration to the table. Let yourself be conquered by the explosion of flavors and aromas of this magnificent dish, perfect for enriching any meal. Try it on bruschetta, as a condiment for pasta or as an accompaniment in a gourmet appetizer. Caponata di Verdure is the perfect choice for lovers of Mediterranean cuisine who wish to experiment with new flavors and new tastes to play in the kitchen under the sign of authentic Apulian quality signed by La Terra di Puglia.
Lentils from Puglia and specifically from the small village of Zollino in the province of Lecce. Here, these small delicious legumes are grown according to the criteria of integrated agriculture. The result is a typical local product, good and healthy, ideal for the whole family.
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.
The most classic of the frize, the traditional one of durum wheat, available in a 1 kg package, the size of this frize is the slightly larger one with a diameter of about 8/10 cm. For the quantities available, see the bottom, it is possible to place orders greater than the quantities available.
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.
