Pasta from concentrate of spicy red pepper and fresh, concentrated, with addition of aromas and preserved exclusively with physical processes.
Tomatoes grown and dried under the Apulian sun.
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.
The artichokes are selected and grilled in a wood oven.
Cardetti artichokes (first fruit of the plant) with the stem, peeled, boiled in water and vinegar, seasoned with salt and pepper, bay and preserved in olive oil.
The smoked swordfish is great to taste as second but also to serve as an appetizer at lunch or dinner.
It is a fresh sheep cheese, ready to be tasted after only 20/25 days.
It is a fresh sheep cheese, ready to be tasted after only 20/25 days.
Tomatoes are collected in the full of ripening (July and August), washed, cut and dried in the sun with salt.