Reference:
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.
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Ingredients:
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.
“Puntarelle” are the heart of CICORIA CATALOGNA, a lettuce typical of our area. Sown in October, the vegetable is picked between January and February. Our women remove the leaves of the plant and manually cut away the “scattuni”, i.e., the shoots, an put them delicately in pickle to ripen for a few days, before being preserved under oil without the addition of aromas or spices.
Capers are typical of the Salento landscape and of the country tradition. During all the ‘900 whole families got up very early in the morning and went to the countryside to pick the capers up, one by one, from the low and bushy plants. In the ’70 the town of Racale was a leader in the production of capers. When capers arrive to our factory, they are washed, removed from their petiole and preserved with salt for 3-4 months. After that, we drain the water in excess and we add dried sea-salt, then capers are bottled natural, as they are. Recently we have planted fields of new caper-plants in our area, and have started to promote the importance of “the caper” not only in our nation but also in foreign countries.
They are cultivated in open field in the month of May and picked by hand in August and September. They are washed, selected, peeled, cut in thin strips and laid to mature under salt. “Allucarcu” is a typical expression of our local speech and is the method used for this old technique.
These vegetables are a typical variety of our region, Salento. It is very difficult to translate “cime di rapa” into English, maybe it can be “turnip tops”. These greens make part of our rural identity and are very appreciated among all our typical dishes. They are cultivated starting from October and are picked, in different steps, from December to March. The time of picking depends on the variety of the plant and on the technique used. The tender tops are cut by hand from plants as they keep on growing: different cutting phases are applied on the same plant. Once picked, the tops are washed and cleaned from their hard parts, scalded, seasoned and put in extra virgin olive oil.
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.
We cultivate a particular variety of long aubergine in May and we start the harvest in July and finish it in September.
The aubergines reach our farm directly from the fields then we cut them into round slices, we let them marinade and then we place them in a jar with fresh mint and just a hint of spices.
The result is exceptional: a simple but fresh dish, where you can clearly feel the lively taste of the aubergine in perfect balance with the other ingredients.
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.
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 hot peppers are cultivated in open field between the end of May and the beginning of June. The picking, between August and October, requires more steps because of the peculiarities of this plant. All the phases are done by hand inside our farm. They are washed, selected, removed of their petiole, cut into rings and laid to mature under salt. Then, without adding any other ingredients, they are put in extra virgin olive oil. It is a process that requires experience and care because, only in this way, our hot peppers arrive on your table all the year round.
Sweet red peppers are grown in open field in May and picked manually in August and September on our farm. They are washed, sorted, cut into strips, pickled for a few hours, after which that are manually put into jars, along with fresh mint leaves, dry garlic and extra virgin olive 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.
The long tomatoes are cultivated in April and May and are picked by hand in July and August. All the phases are processed inside our farm. Once picked, they are washed, selected, cut, laid on desiccation frames, salted e put in the sun for 4-5 days. Then, there’s a new selection and a rewashing with water and wine-vinegar. Finally they are seasoned with Mediterranean spices and put in extra virgin olive oil. To obtain 1 Kg of dried tomatoes we need about 10 Kg of fresh tomatoes and more than 130 working hours. Only the best tomatoes arrive in the glass jars, those that have properly matured and have maintained all the organoleptic and nourishing qualities, giving an absolutely unique taste.
The sun dried cherry tomatoes are fragrant and appetizing, perfect to surprise your guests during a hors d’oeuvre. Also very good with a fresh mozzarella, on a pizza, on a bruschetta (roasted bread) with capers from Racale or for a fast and delicious pasta with fresh basil. An ever-increasing number of famous chef have noticed the versatility of this product and are using it more and more to create extraordinary dishes.
