Picked completely by hand, without the help of mechanical means, is characterized by quite big dimensions, oval shape and a high pulp/core ratio, it’s crunchy, fresh and it’s ideal to enrich an appetizer. The typical flavor is obtained from a fermentation wich takes place according to an ancient Sevillian method.

We grow these cherry tomatoes on our own land, just a few kilometres from the sea, in the period April-July – the month they are harvested, selected, and then cut. All completely by hand. The word “Confit” comes from French and is used to describe a traditional preserving technique that involves drying at low temperatures over a long period, with sugar.

We cultivate a particular variety of long aubergine in May and we start the harvest in July and  finish it in September.

The aubergines reach our farm directly from the fields then we cut them into round slices, we let them marinade and then we place them in a jar with fresh mint and just a hint of spices. 

The result is exceptional: a simple but fresh dish, where you can clearly feel the lively taste of the aubergine in perfect balance with the other ingredients.

Sweet red peppers are grown in open field in May and picked manually in August and September on our farm. They are washed, sorted, cut into strips, pickled for a few hours, after which that are manually put into jars, along with fresh mint leaves, dry garlic and extra virgin olive oil.

Small, delicate and extremely precious as real diamonds, they are harvested, defoliated and put into jars strictly by hand, but their thickness does not exceed one and a half centimeters!

We couldn't just call them artichokes!

Having food intolerances does not mean having to deprive yourself of goodness. We offer the pastarelle without the addition of milk and eggs, to make everyone taste a traditional Salento biscuit.

Manual processing makes them crumbly and delicate.

Small taralli made from durum wheat flour, flavored with tomato, capers, onion and olives. Ideal for a snack full of taste

This autochthon variety is cultivated in the so called “chiusure” (closing), it’s a quite big olive with rounded shape, that reason is also called “apple-olive”. It’s ideal for appetizers, but it’s also particularly well suited to cooking, in combination to fish second plates or as a dressing for vegetable side dishes.

Toasted half-moons, with a rustic look and a golden crust with whole Apulian almonds inside. Crunchy, they are good on their own, with a sweet wine or crumbled on cream!

WHOLE WHEAT FLOUR

WITHOUT ADDED SALT

For lovers of savory snacks ... they are a triumph of taste and fragrance.

The extra virgin olive oil makes them crumbly, while almonds embellish them.

A weave of crumbly dough worked strictly by hand, sprinkled with sugar and garnished with whole Apulian almonds. A healthy snack ready-to-wear!

The Violetto is a very special native variety of artichoke. The name comes from the special purple colour of the artichoke as it ripens. We grow these artichokes from October and harvest them from March to early June. The artichokes are harvested and delicately prepared by hand, in a period of just 24 hours. This variety of artichoke has a high inulin content, a very small amount of insoluble fibre and a high potassium content. These characteristics make it both soft and particularly full of flavour. And not only is it tasty, it is also exceedingly healthy: it stimulates bile secretion, lowers cholesterol, and also regulates bowel and bladder functions. The pâté is prepared simply, with artichokes and extra virgin olive oil. There’s no need to add anything else.