Reference:
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.
Delivery policy (edit with Customer reassurance module)
Return policy (edit with Customer reassurance module)
Security policy (edit with Customer reassurance module)
Ingredients
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.
In this pie we use hot peppers which are called “cornetti”. They are cultivated in open field in the end of May and are picked by hand from August to October. Once in our factory, they are washed, selected, removed of their petiole, cut into rings and let matured under salt for a short period. Then they are triturated with the adding of some Mediterranean spices and put in extra virgin olive oil.
The Leccine and Celline olives are typical of our area. They are picked up from tree by hand harvesting between October and November. Farmers bring the olives to our factory, where the process to neutralize their bitter taste starts. They are selected according to the size, washed and put in water and salt for about 6 months. It is a method that requires long time and hard work but, it is also the best traditional system to produce excellent results. After that, we take only the pulp of these two kinds of olives in order to have a perfect balance between taste and colour. The pie is then put in extra virgin olive oil.
The long tomatoes are cultivated in open field in our farm in the months of April and May and they are picked by hand in July and August. Once picked, they are washed, selected, cut by hand, salted and laid in the sun on desiccation frames for 4-5 days. That’s a natural method, a traditional technique handed us down by our grandpa. Then, there’s a new selection and a rewashing with water and apple vinegar. At this point they are ground together with capers of Racale and Mediterranean spices. The pie is then put in extra virgin olive oil. To obtain 1 Kg of dried-tomatoes for the pie, we need about 10 Kg of fresh tomatoes.
In this all-dressing you will find all the greens cultivated in open field in our farm from April to May and which are picked by hand from June to September. The vegetables are naturally dried in the sun and then worked by hand from our women. Aubergines, zucchini, tomatoes and onions in one product, the all put in extra virgin olive oil.
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.
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!
In this all-dressing you will find all the greens cultivated in open field in our farm from April to May and which are picked by hand from June to September. The vegetables are naturally dried in the sun and then worked by hand from our women. Aubergines, zucchini, tomatoes and onions in one product, the all put in extra virgin olive oil.
This is a typical Salento variety of turnip, which is part of our very identity. It is grown starting in October and picked in various phases between December and March. Once picked the turnips are hand washed to eliminate the hardest parts, scalded and finely minced with extra virgin olive oil.
