Confronta prodotti

The 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 shows us that the first harvest is the finest and most prized, which is why we use the largest and most fleshy artichokes in our oil-preserved varieties. 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 the jars. Once packed, brine is added and they are pasteurised uncooked.

This process allows us to offer you a crisp artichoke that retains the countless health benefits this vegetable provides for our bodies.

Grown 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.

Our extra virgin olive oil is the result of the care and love with which we tend our centuries-old, monumental olive trees – true works of art sculpted by the hundreds of years that characterise their history. The olive groves are situated on both hillside and sea-level land, exposing them to different climates that help give our oil a fruity flavour and a scent of fresh grass and tomatoes. These majestic trees require the olives to be harvested strictly by hand, without the use of mechanical equipment that could damage the trees themselves.

Cold pressing preserves the valuable nutritional and organoleptic qualities of this product, which has been a staple of the Mediterranean diet for thousands of years. Extra virgin olive oil contains vitamins A, E, D and K, as well as beta-carotene and polyphenols (antioxidants).

The 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.