Sun-dried greens like zucchini, aubergines and tomatoes mixed to onion and extra virgin olive oil give this excellent fresh tomato sauce, prepared according to an old country recipe. Following the same natural ingredients and the same care necessary for its preparation, the brand iContadini has realized this sauce after the country manner! The sauce is realized with fresh tomatoes cultivated in open field in our farm and selected by hand with great care. 

 The cultivation starts in the beginning of October and the picking in April. The fresh artichokes end their working process within eight hours of being picked. This kind of artichoke is very tender. We remove the leaves and we turn it by hand with a small knife. Then it is scalded and is put in extra virgin olive oil and sunflower seed oil. No other ingredients or spices are added in order to valorize the unique taste of this product.

Small, tender and appetizing, these artichokes are an autochthon variety named “brindisino”. The cultivation starts in the beginning of October and the picking in April. The fresh artichokes end their working process within eight hours of being picked. This kind of artichoke is very tender. We remove the leaves and we turn it by hand with a small knife. Then it is scalded and is put in extra virgin olive oil. No other ingredients or spices are added in order to valorize the unique taste of this product.

The cultivation these artichokes starts in the beginning of October and the picking in April. The fresh artichokes end their working process within eight hours of being picked. This kind of artichoke is very tender. We remove the leaves and we turn it by hand with a small knife. Then it is scalded and is put in extra virgin olive oil and sunflower seed oil. No other ingredients or spices are added in order to valorize the unique taste of this product.

This kind of artichokes can only be cultivated taking small plants from an already existent plantation. The cultivation starts in the beginning of October and the picking in the month of May. It is a very hard work and requires a lot of care: just think that, to pick a chase of these artichokes, we have to work for hours on fields of many hectares. The “candino” artichoke is the last one that is picked, in the month of May. The fresh artichokes end their working process within eight hours of being picked. This kind of artichoke is very tender. We remove the leaves and we turn it by hand with a small knife. Then it is scalded and is put in extra virgin olive oil.

Our Extra Artichoke Hearts are the top of our artichoke range. Crunchy, with a mild flavour, they are delicious when eaten on their own, ideal for garnishing fresh salads and perfect for enhancing and adding value to any dish, thanks to their natural freshness.

It takes its name from the particular purple colour that its leaves turn as it nears ripening. Grown from the month of October, it is gently harvested by hand in May. This artichoke is a true cure-all: it helps lower cholesterol levels, stimulate diuresis and regularise the intestinal functions.

Our Extra Artichoke Hearts are the top of our artichoke range. Crunchy, with a mild flavour, they are delicious when eaten on their own, ideal for garnishing fresh salads and perfect for enhancing and adding value to any dish, thanks to their natural freshness.

Our onions are cultivated in open field from february and picked by hand in the month of june, when they are fully mature. This kind of onion is a very sweet one with unmistakable taste. Each and every onion is washed, peeled, cut into slices and dried by using a fully natural method. 

It was the bread of the peasants, cut in half and cooked twice, to keep it over time. Before eating it, it soaks for a few seconds, "pushes itself" and immediately after it is seasoned to your liking.

With durum wheat flour we make small pretzels, enriched by the delicate scent of fennel seeds. Perfect as a hunger breaker!

The green tomatoes of Salento are cultivated in open field in the month of May and are picked by hand in July, when the tomatoes are still green. They are washed, selected, cut into slices and laid to mature under salt. This old typical technique of the southern tradition was handed us down by our grandfather. After this step the green tomatoes are ground together with capers of Racale and other Mediterranean spices. The pie is then put in extra virgin olive oil. This product requires time and care but the result is absolutely excellent. Our grandmothers prepared this special pie in the past and we are really very proud to have maintained the same excellence!

We selected the tenderest hearts of our fennel, after giving it a delicately sweet and sour touch, we kept them in extra virgin olive oil.

In limited edition they are ideal for an appetizer, one leads to another, or to accompany fish main courses.