Showing 73–76 of 76 results
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Red Onion Compote, 240g
€5,50Add to cartTo make this product, as with all our ORGANIC red onion compotes, we follow a natural growth cycle that lasts about 9 months. The onions are planted in open fields in the winter months of October and November and then harvested in June or July. The cultivation processes are carried out strictly by hand, as are the harvesting, selection and cleaning. The finished product is not only sweet, delicious, easily digestible and highly beneficial for our body, but also repays all our efforts in an excellent way!
Simply exquisite!
In this particular version, red wine and balsamic vinegar are used to acidify the product, nothing could be simpler. The skill lies in finding the right balance between sweetness, savouriness and acidity, flavours that our Chef has been able to harmonise, offering you a product unlike any other on the market! Ah, I almost forgot to mention that it is our onion that makes the difference!
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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.
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Turnip Green Pâté, 220g
€4,60Add to cartTurnip greens are one of the most characteristic vegetables of Puglia and are often paired with orecchiette, a combination that forms one of our region’s best-known dishes: ‘orecchiette e cime di rapa’. Sown in open fields in early autumn, they can be harvested from late November to early April (depending on temperatures and varieties). Harvesting must be carried out strictly by hand and involves cutting the tenderest tops with a small knife, leaving the smaller ones to grow; this procedure is repeated several times during the plant’s life cycle. After harvesting, they are washed, blanched and blended with extra virgin olive oil, garlic and chilli.
We decided to make this pâté because we wanted to bring the true, authentic flavour of Puglia to all our customers’ tables all year round. It is ideal for serving with pasta, but can also be used to top crostini and bruschetta.
