The "seasoned ricotta" has a white color and hard texture. It is excellent eaten grated on pasta or for the preparation of gastronomic specialities.
They are a delicacy, often found also at aperitifs and are neither strong nor heavy to digest.
Raw material of high quality, yellowfin tuna, is selected manually, the salary is applied dry and the smoking takes place slowly, with smoke of beech wood.
Cipolle marinated in sunflower seed oil and spices, whose taste is enriched and enhanced by grilling.
An alternative contour to classic contours, which is delicious and versatile.
Mix of dried mushrooms composed of pleurotus mushrooms, shitake, prataioli and porcini.
Stuzzicanti tomatoes cut in cloves, past the oven and flavored with sunflower seed oil and aromatic herbs
One of the typical Apulian appetizers are grilled peppers, peeled and cut into fillets.
Dry tomatoes are a difficult proposal to refuse: to enrich a salad, a dressing, a sandwich or even, simply, to enjoy a superb touch.
The smoked swordfish is great to taste as second but also to serve as an appetizer at lunch or dinner.
The delicate grilled onions are marinated natural, without oil, to preserve all the flavor to the softness.
Porcini mushrooms are rich in nutrients important for the health and well-being of the organism.
