Showing all 6 results
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Courgettes and Mint Pâté, 220g
€5,00Add to cartOur courgettes are planted in open fields in April and harvested by hand in June and July. On the very day they are harvested, they are sorted, washed, sliced and placed in special containers to be salted. Once the excess liquid has drained off, they are washed again with water and vinegar, tossed with extra virgin olive oil and mint – which gives them a hint of freshness – and placed in jars.
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Hot Chilli Pepper Pâté, 100g
Original price was: €6,30.€5,30Current price is: €5,30.Add to cartOur Guardacielo chilli peppers are grown in open fields in April and harvested by hand from August to October. Once harvested, they are carefully sorted and washed, then sliced, salted and left to ‘mature’ for 24 hours. As soon as they are ready, they are washed again with water and vinegar, ground with the addition of our own extra virgin olive oil, and then placed in jars. The hot chilli pepper pâté is very easy to measure out for your dishes, and you can use it whenever you wish to add a spicy touch to your meals.
Perfect for those who love a bit of a kick!
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Hot Pepper Ketchup, 100g
€3,90Add to cartThis artisanal ketchup is made using red cornaletti peppers and guardacelo chillies. Cornaletti 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 they take their name, ‘cornaletti’. 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 cut to remove the seeds and make them easier to digest. They are then cooked with chilli peppers, salt and sugar; it couldn’t be simpler. The challenge lies in finding the right balance between sweetness, heat and savouriness, and our Chef has succeeded in doing so, offering you a product that is truly one of a kind!
This chilli pepper ketchup has been created to offer you a healthy and wholesome alternative to the standard industrial sauces available on the market. To reflect its origins, it has been given a distinctive Apulian character, making it spicy yet very delicate. It starts with a sweet flavour from the red peppers, followed by a very pleasant and well-balanced spicy note.
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Sun-dried Tomato Pâté, 220g
€5,70Add to cartFor this product, our company grows long tomatoes organically in open fields from April to May. This allows the fruit to reach perfect ripeness during the hottest months (July and August), which are ideal for drying. Harvested by hand, they are washed and, only after careful selection, the best tomatoes are used: they are sliced and placed on drying racks. After salting, they require 5–6 days of abundant sunshine to complete the drying process. Washed with water and vinegar to partially remove the salt, they are ground with our extra virgin olive oil and placed in jars. This process requires an intensive week’s work, and from 10 kg of fresh tomatoes, we obtain approximately 1 kg of dried product.
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Wild Onion Lampascioni Pâté, 240g
€7,70Add 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 production process lasting around 10 days to make it sweeter and more palatable. Cleaning it requires 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. They are then ground with the addition of extra virgin olive oil, and the pâté is placed in jars, ready to be enjoyed.
The result? A sweet, spreadable product whose flavour will remind you of our beloved 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.
