Reference:
“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.
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Ingredients:
“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.
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 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 and sunflower seed oil. No other ingredients or spices are added in order to valorize the unique taste of this product.
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.
They are wild greens and grow at 5-10 cm under the soil. They can’t be cultivated and their presence on our tables is possible only thanks to the farmers that collect them digging the ground with a hoe. We buy these greens from them. It is very important to wash them well and carefully. After the washing, we scald them in water and wine-vinegar. Then, we start to clean them by hand with a small knife. The cleaning consists in removing the external part in order to arrive to the core of the vegetables. This process requires a lot of time, great care and patience. In the end they are put in extra virgin olive oil and seasoned with fresh mint and hot chili pepper.
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 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.
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.
“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.
Our onions are cultivated in open field from february and picked by hand in the month of june, when they are fully mature. This kind of onion is a very sweet one with unmistakable taste. Each and every onion is washed, peeled, cut into slices and dried by using a fully natural method.
It takes its name from the particular purple colour that its leaves turn as it nears ripening. Grown from the month of October, it is gently harvested by hand in May. This artichoke is a true cure-all: it helps lower cholesterol levels, stimulate diuresis and regularise the intestinal functions.
Our Extra Artichoke Hearts are the top of our artichoke range. Crunchy, with a mild flavour, they are delicious when eaten on their own, ideal for garnishing fresh salads and perfect for enhancing and adding value to any dish, thanks to their natural freshness.
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.
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.
