We use cookies for the functions on our website and to improve the experience of our users


Basics There are 63 products.

Active filters

Long tomatoes dried in the sun

Long tomatoes are grown in April and May, and harvested and processed manually in July and August. Washed, selected, cut, placed on drying frames, salted and left in the sun for 4-5 days. Then subjected to a new selection and a new washing with water and vinegar. Seasoned with Mediterranean spices and potted in extra virgin olive oil. To get 1 kg of sun-dried tomatoes, it takes about 10 kg of...

€5.28 Tax included

Great appetizer of Salento

The vegetables that make up this dried appetizer are grown in open field from April to May, and collected manually from June to September.They are washed, selected, cut into layers and left to dry on the frames for 3-4 days.Product ready to be served at the table as an appetizer or as a side dish. Chopping vegetables can be used to dress a rice salad or a cold pasta. In summary: short supply...

€5.50 Tax included

Red onion dried with cooked grape must

Onions are grown in open field since February and are harvested by hand in June, when they are fully ripe. Each onion is washed, washed, sliced and dried in a completely natural way. This type of processing preserves all the crispness and every organoleptic property. Subsequently it is macerated in the terracotta of grapes according to an ancient recipe of our territory. It can accompany white...

€6.60 Tax included

Crudaiola artichokes 8/10 pcs

Small, tender and tasty, these artichokes are of the autochthonous variety called "brindisino".Cultivation begins in October, while harvesting begins in April.The processing takes place from fresh within eight hours: it is defoliated and turned manually with a small knife. Immediately after it is put into extra-virgin olive oil without adding any other condiments or spices, to make the most of...

€7.54 Tax included

Crudaiola puntarella 520g

The "Puntarelle" are the heart of CICORIA CATALOGNA, a typical salad of our territory. Sowing begins in October and the vegetable is harvested between January and February. The plant is leafless and the "scattuni", ie the shoots, are cut manually. They are delicately tanned to ripen for a few days, then they are taken and stored in oil without adding flavorings or spices.

€7.15 Tax included

Savoury biscuits with blue cheese - Bagis 140g

Homage to the fabulous blue cheese of La Casearia Carpenedo. A blue cheese aged in Raboso and cranberries. Among the ingredients, in addition to the Blue 61, we have added some sour cherries that give a touch of sweetness recalling to the palate both the Raboso and the cranberries. Contents: 140g Homage to the fabulous blue cheese of La Casearia Carpenedo. A blue cheese aged in Raboso and...

€6.50 Tax included

Lampascioni alla pugliese - I contadini, G 230

A wild fruit found 5 - 10 cm under the ground. They cannot be cultivated and their harvest is guaranteed by the farmers who pick them with special equipment and bring them to our farm. They must be washed well, blanched with water and vinegar and cleaned by hand with a small knife. It is a very meticulous work that requires great care and a lot of time. Finally it is put in by hand....

€11.00 Tax included

Il pennone

Pennoni di Pasta di Canossa are bronze drawn and dried according to the tradition of great artisanal pastas. Its final texture allows the sauce to adhere perfectly to each individual pen, to give the palate a real explosion of flavors. Extremely versatile in combinations, this pasta format is suitable for the creation of many first courses.

€2.50 Tax included