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 May. It is a very hard work and requires a lot of care: just think that, to pick a chase of these artichokes, we have to work for hours on fields of many hectares. The “candino” artichoke is the last one that is picked, in the month of May. 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.
Chili Peppers from Salento
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.
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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.
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.
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.
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.
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.
Small, delicate and extremely precious as real diamonds, they are harvested, defoliated and put into jars strictly by hand, but their thickness does not exceed one and a half centimeters!
We couldn't just call them artichokes!
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.
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.
“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.
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.
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.
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.