Apulian Specialties

2xEggplant caponata condiment 180g: the steps into making this sauce are very simple and yet crucial: first you cook the onion in extra virgin olive oil until it changes colour into amber, then you add tomato sauce and eggplants and let it all heat. In this sauce you will also taste a sweet flavour given by three secret ingredients: raisins, pine nuts and orange peel.

Vinelli: Vinelli are perfect appetizers in combination with dairy products, cheese, cold cuts and grilled vegetables.

Tarallini: Tarallini are ideal to whet the appetite both crunched alone and served in combination with every cheese type, fresh and seasoned, with cold cuts and pickles as well. 

Orecchiette “The typicals” 500g: the Orecchiette, a trademark of the Apulian culinary tradition, are a special  type of pasta whose concave shape allows to hold the flavour of every kind of sauce, especially the turnip greens condiment. Mix these two ingredients together and you will have one of the most traditional dishes from Apulia.

Capunti“The typicals” 500g: Capunti are a special type of pasta that has become a symbol among all the Apulian specialties. They are very similar to Cavatelli, but a little bit longer. They can easily adapt to any kind of sauce you will choose to pair them with.

Cavatelli “The typicals” 500g: a peculiar type of pasta, spiral-shaped and made out of durum wheat semolina  and water. It’s another trademark of the historical pasta tradition from Apulia and it shows an interesting double consistence: rough on the outside and smooth on the inside.

2xSalentina sauce 330g: all the flavours of the Mediterranean, Salento in particular, come in this extremely simple and yet delicious homemade sauce. The main ingredient is the famous ricotta cheese from the city of Lecce, whose strong taste is here tempered by the sweeter flavour of tomatoes and basil.