A recipe that keeps the original taste of the traditional Pugliese cuisine. It becomes delicious on a simple slice of bread, not to mention that it is a useful ingredient to prepare focaccia bread, pizzas, panzerotti with capers and olives. It is perfecto to flavor a tomato puree, a peperonata or any kind of savoury tart.
Onions, extra virgin olive oil, aromatic vinegar, sugar, salt, vinegar. Corrector of acidity: citric acid. Contains: 270 ml.
A bright mixture of ingredients with a hot and strong taste, designed to enhance any dish to which is the boundary. It is delicious with fresh cheese or on croutons, as starter or snack. It is also perfect inside sandwiches and meatloaf, giving them a particular hot taste. It is used to spice pasta or to garnish pizza too.
Hot peppers, dried tomatoes, eggplants, artichokes, mushrooms (Agaricus, Bisporus, Plerotus Ostreatus), capers, extra virgin olive oil, garlic, salt, vinegar. Corrector of acidity: citric acid.
A coarse mince obtained from a wise dosage of Pugliese black olives, that gives the pâté its aroma and its delicious taste. Not only it is perfect as a last minute condiment for pasta and risotto, but also with croutons as starter or snack, or any other kind of dish.
Black olives, extra virgin olive oil, garlic, salt. Corrector of acidity: citric acid. Contains: 270 ml.
The artichokes pâté keeps the delicate freshness of natural product. It is smooth and creamy. It is perfect with homemade croutons or roasted bread, and it can also exalt a risotto or any other kind of dish it will be combined with.
Artichokes, extra virgin olive oil, garlic, red pepper, mint, oregano, vinegar, salt. Corrector of acidity: citric acid. Contains: 270 ml
These typical Mediterranean little wild onions contain muscarina, which is an active ingredient that has a bitter taste and is useful to restore your intestinal balance. Not only they are perfect as side –dish for meat, but also served with bread, cheese and cold cuts.
Lampagioni, extra virgin olive oil, parsley, hot pepper, salt, white wine vinegar. Corrector of acidity: citric acid. Contains: 270 ml.
Description: Hot red peppers are a celebration of color. They are preserved in olive oil with the addition only of garlic. The olive oil in this recipe has the dual task of preserving the peppers and absorb the flavor, so it can then be used also as seasoning to fl avor or revive the taste of any dish from soup to pizza, giving them a spicy touch.
Ingredients: Hot red Peppers, olive oil, garlic, vinegar, salt. Acidity regulator: citric acid. Net weight: 250 G.
Description Olive oil is the perfect completion of succulent italian olives combined with garlic and chilli. They can be used as starters, added to salads, to garnish pizza, focaccia or the pasta sauce. In this recipe, fl avored and scented oil can be used also alone for cooking or dressing salads.
Ingredients Olives, olive oil, garlic, chilli pepper, salt. Acidity regulator: citric acid. Net weight 250 G.
Description Firm and plump, the red and yellow peppers are preserved with capers and chopped onion. In vase they are a celebration of color. You can serve as an appetizer, side dish or garnish a pizza.
Ingredients Peppers, olive oil, capers, onion, salt, vinegar. Acidity regulator: citric acid. Net weight 250 G
The sliced up and grilled eggplants are preserved with sliced garlic, oregano and hot pepper which give them a fresh and delicious taste. Excellent as a side dish for meats and cheese, as a starter or snack.
Eggplants, extra virgin olive oil, oregano, hot pepper, salt, vinegar. Corrector of acidity: citric acid. Contains: 270 ml.
Red and yellow grilled peppers are preserved in jars with capers and chopped onion: a celebration for colors and tastes! They could be served as starter or side – dish of meats or as garniture for pizzas.
Peppers, extra virgin olive oil, capers, onion, salt, vinegar. Corrector of acidity: citric acid. Contains: 270 ml.