Showing 13–22 of 22 results
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Artichoke wedges in extra virgin olive oil, 520g
€12,90Add to cartThe Violetto variety of artichokes, typical of Puglia, are grown in open fields and the harvest can last several months, from late November to April. Our experience has taught us that the first harvest is the finest and most prized, which is why we use the largest and most succulent artichokes in our oil-preserved products. Within a few hours of harvesting, they are trimmed by hand with a small knife to remove the outer leaves, cut into wedges and arranged by hand in jars with extra virgin olive oil.
The end result is a crisp, succulent artichoke, packed with health benefits, which can be enjoyed all year round and tastes just like a freshly picked vegetable.
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Aubergines in extra virgin olive oil, 1500g
€28,80Add to cartGrown in open fields on our farm during April and May, they are harvested by hand between August and October. They are selected, washed, peeled and sliced into whole slices. We prefer to slice them to maintain a meaty and crunchy texture. Prepared raw with vinegar to preserve the aubergine’s properties, they are bottled by hand with the addition of extra virgin olive oil, chilli and garlic.
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Aubergines in extra virgin olive oil, 220g
€5,90Add to cartGrown in open fields on our farm during April and May, they are harvested by hand between August and October. They are selected, washed, peeled and sliced into whole slices. We prefer to slice them to maintain a meaty and crunchy texture. Prepared raw with vinegar to preserve the aubergine’s properties, they are bottled by hand with the addition of extra virgin olive oil, chilli and garlic.
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Aubergines in Extra Virgin Olive Oil, 320g
€8,10Read moreGrown in open fields on our farm during April and May, they are harvested by hand between August and October. They are selected, washed, peeled and sliced into whole slices. We prefer to slice them to retain a meaty and crunchy texture. Prepared raw with vinegar to preserve the aubergine’s properties, they are bottled by hand with the addition of extra virgin olive oil, chilli and garlic.
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Aubergines in extra virgin olive oil, 520g
€11,80Add to cartGrown in open fields on our farm during April and May, they are harvested by hand between August and October. They are selected, washed, peeled and sliced into whole slices. We prefer to slice them to maintain a meaty and crunchy texture. Prepared raw with vinegar to preserve the aubergine’s properties, they are bottled by hand with the addition of extra virgin olive oil, chilli and garlic.
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Extra-hot Peperonata in Extra Virgin Olive Oil, 220g
€6,00Add to cartCornaletti peppers, also known as Friggitelli, are a native Apulian variety with a sweet, intense flavour. They have an elongated, horn-like shape, from which the name ‘cornaletti’ derives. Our farm grows them organically in open fields; planted in April, they are harvested between August and October. Hand-picked to select the reddest and sweetest ones, they are washed and halved to remove the seeds and make them easier to digest. They are diced and cooked with extra virgin olive oil, celery, garlic and plenty of chilli to enhance their flavour and make them decidedly spicy.
This preserve, one of the oldest in the Itria Valley, served with homemade bread, was often the farmers’ lunch during the winter months. We are passionate about continuing to share this recipe, handed down by our grandmother, to introduce you to the traditions of Puglia.
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Lampascioni in extra virgin olive oil, 220g
€8,70Add to cartThe lampascione is a bulb rich in minerals that grows to a depth of around 15–20 cm underground. Similar to a small onion, but with a slightly bitter taste, it requires a preparation process of about 10 days to make it sweeter and more palatable. It must be cleaned by careful, expert hands, which use a small knife to remove the outer layers of the bulb one by one, before blanching them in water and vinegar. In keeping with Apulian tradition, they are jarred by hand with a bay leaf and extra virgin olive oil.
The result? A sweet and crunchy treat whose flavour will remind you of our beloved Puglia.
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Lampascioni in extra virgin olive oil, 340g
€11,30Add to cartThe lampascione is a bulb rich in minerals that grows to a depth of around 15–20 cm underground. Similar to a small onion, but with a slightly bitter taste, it requires a preparation process of about 10 days to make it sweeter and more palatable. It must be cleaned by careful, expert hands, which use a small knife to remove the outer layers of the bulb one by one, before blanching them in water and vinegar. In keeping with Apulian tradition, they are jarred by hand with a bay leaf and extra virgin olive oil.
The result? A sweet and crunchy treat whose flavour will remind you of our beloved Puglia.
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Spicy pepper mix in extra virgin olive oil, 220g
€6,00Add to cartCornaletti peppers, also known as Friggitelli, are a native variety from Puglia with a sweet, intense flavour. They have an elongated, horn-like shape, from which the name ‘cornaletti’ derives. Our farm grows them organically in open fields; planted in April, they are harvested between August and October. Hand-picked to select the reddest and sweetest ones, they are washed and halved to remove the seeds and make them easier to digest. They are diced and cooked with extra virgin olive oil, celery, garlic and chilli to give them a bold, spicy flavour.
This preserve, one of the oldest in the Itria Valley, served with homemade bread, was often the farmers’ lunch during the winter months. We are passionate about continuing to share this recipe, handed down by our grandmother, to introduce you to the traditions of Puglia.
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Sweet pepper mix in extra virgin olive oil, 220g
€6,00Add to cartCornaletti peppers, also known as Friggitelli, are a native variety from Puglia with a sweet, intense flavour. They have an elongated, horn-like shape, from which the name ‘cornaletti’ derives. Our farm grows them organically in open fields; planted in April, they are harvested between August and October. Hand-picked to select the reddest and sweetest ones, they are washed and halved to remove the seeds and make them easier to digest. They are diced and cooked with extra virgin olive oil, celery and garlic.
This preserve, one of the oldest in the Itria Valley, was often served with homemade bread as the farmers’ lunch during the winter months. We are passionate about continuing to share this recipe, handed down by our grandmother, to introduce you to the traditions of Puglia.
