Appetizing, just spicy and crumbly here are the Tarallini with chilli pepper. Accompanied with fresh cheese, they are a perfect match to spend some time in the company.

Salento’s “puccia”, natural rising bread cooked on stone, is one of the symbols of our regional gastronomy. It is street food but also food with a great family tradition, such as the “pucce” that

are prepared for the 8th of December celebration and no one sticks to the pre-Christmas diet when “pucce” are around.

The friability of the wheat, the freshness of the lemon and the delicate glaze give rise to a refined and elegant combination.

Perfect for finishing a meal and refreshing the palate.

Typical Mediterranean appetizers, the tarallini with olives are dark in color, due to the color of the olives which give it a strong character and an intense flavor.

From the union of raisins with onion, these delicious crumbly bites with a sweet and seductive flavor are born.

A real treat of taste!

The sweet red peppers are cultivated in open field in May and are picked by hand in August and September inside our farm. They are washed, selected, cut in large slices and let to mature under salt for a short period. At the end, they are rewashed, reselected and triturated together with other greens and Mediterranean spices. The pie is then put in extra virgin olive oil. All the working process is made by hand in order to obtain a tasteful and appetizing pie, as that done in the past.

We selected a very sweet variety of red onion with a delicate taste that we grow in an open field from February and we harvest by hand in July, when it takes on its most intense colour, fully ripe.

But the real novelty is the packaging process, a highly innovative procedure called "Vasocottura"  (cooking in a jar): the fresh onions are processed and cooked gently and literally in a jar. Thanks to this new process, all the nutritional principles and organoleptic characteristics of the  onions are enclosed in the jar.

Onions have many benefits, are detoxifying, maintain good blood pressure and contain many  antioxidants.

The perfect balance, full bodied flavour and refined crunchiness of this product will allow you to add value to your dishes.

It’s a plant with well known digestive and carminative properties, rich in essential oils and flavonoids, the fennel, is planted in the month of September and it’s picked by hand from the month of February in our farm. It’s washed, deprived of the hardest coasts, and the most tender part is sliced into a fine carpaccio, put in pickle to ripen and then put into jars uncooked by hand so that it preserves the organolpetic and nourishing characteristics.

Wherever you go, the landscape of Salento is graced with Cellina olive trees. Their fruits are not only used to obtain an excellent Apulian oil but are also a great tit-bit. We use them (pitted) in this tomato sauce. It is made with our best tomatoes which are cultivated in open field by us. The selection of the olives is still made by hand: this is possible only thanks to the patience of our peasants that follow the whole working process according to ancient recipes.