pepper stew Archivi - Masseria Calongo Conserve d'altri tempi

Sweet pepper mix in extra virgin olive oil, 220g

pentassugliafabio — Sun, 03 Jan 2021 23:00:25 +0000

How to use the product

A perfect accompaniment to our aperitifs and starters, enhancing bruschetta, toasted bread, crostini or white-crust pizza. It also complements platters of local cured meats and cheeses such as Caciocavallo Podolico, smoked Scamorza and Cacioricotta, served with a white wine from Puglia.

L'articolo Sweet pepper mix in extra virgin olive oil, 220g proviene da Masseria Calongo Conserve d'altri tempi.

Extra-hot Peperonata in Extra Virgin Olive Oil, 220g

pentassugliafabio — Sun, 03 Jan 2021 23:00:05 +0000

Cornaletti 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.

L'articolo Extra-hot Peperonata in Extra Virgin Olive Oil, 220g proviene da Masseria Calongo Conserve d'altri tempi.

Spicy pepper mix in extra virgin olive oil, 220g

pentassugliafabio — Sun, 29 Nov 2020 23:00:47 +0000

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 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.

L'articolo Spicy pepper mix in extra virgin olive oil, 220g proviene da Masseria Calongo Conserve d'altri tempi.