The young tomato is harvested and dried naturally under the sun. Washed, desalted, dried and ready to use for all the quick recipes such as garlic, oil and dried tomatoes, a fresh and crunchy salad, added on to your preferred recipe or even just in the bread basket. Try it out: it will surprise you.

The vegetables, once dried, are washed with water and apple cider then stuffed, one by one, with fresh caught Mediterranean tuna and capers from Racale in our vegetable garden. After each stuffing, it is delicately placed in the jar and then filled with oil.

We cultivate the zucchini in open field in the month of April and we pick them up by hand in June and July. Then they are washed, selected, cut into slice with all the peel, salted and desiccated on frames in the sun for 3-4 days. After that, they are selected again, washed, seasoned with Mediterranean spices and put in extravirgin olive oil. To obtain 500 Gr. of dried zucchini we need about 10 Kg of fresh zucchini and more than 120 working hours! We have learnt from our grandpa to respect the natural time of maturation and desiccation of the vegetables, only in this way they conserve all their nourishing richness.

The vegetables, once dried, are washed with water and apple cider then stuffed, one by one, with fresh caught Mediterranean tuna and capers from Racale in our vegetable garden. After each stuffing, it is delicately placed in the jar and then filled with oil.

The Giardiniera mixed pickled vegetables by i Contadini is prepared from late September to the end of November. The four types of vegetable - peppers, fennel, carrots and cauliflower are harvested and prepared while at their freshest. The pickling is still carried out manually, by the expert hands of the women in the family, following a traditional recipe, and the vegetables are bottled in glass jars with a very mild sweet and sour solution. Its colours will bring you a breath of warmth from our home.

Tomatoes are composed of about 94% of water, therefore we can say that tomato water is the essence of the tomato itself. In it all mineral salts and sugars contained by the tomato are dissolved.

It's a very useful ingredient in the kitchen, it can enhance all your dishes in a simple and natural way.

Crumbly and crunchy rings of green wheat flour, due to the addition of the more tender turnip tops. They enclose Puglia in a tarallo!

Processed one by one, with whole durum wheat flour, these tarallini are highly digestible and rich in fiber.

To be combined, in the afternoon, with a fresh herbal tea.

Whole wheat pastries are delicious, healthy and with a crumbly consistency.

Highly digestible, recommended to start the day with lightness and energy.

The sweetness of Muscat white wine joins the great personality of durum wheat and, with patient hands, these embraces of crunchy pasta are born. Excellent together with a raisin wine or a fresh sparkling wine.

The Cellina di Nardò olive, also known as Saracena or Scurranese, is an olive with great character, ideal for enriching wild herbs dishes, excellent for making pizzaiola sauce, perfect to flavor the Salento Puccia.

This variety is called “brindisino” and is autochthon of our area. 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 March. In the first picking, artichokes are cut with the whole stem. The fresh artichokes end their working process within eight hours of being picked. We remove the leaves and we turn it by hand with a small knife. Then it is lightly scalded and is put in extra virgin olive oil.