There is no Puglia without aubergine!

It’s a typical preserve in our homes, kept in jairs filled with olive oil, always ready to accompany a slice of good apulian bread.

It’s dinner, aperitif or ideal side dishes: we flavour it with a little garlic and vinegar, with the respect of the tradition.

Buds of artichoke, fresh and crisp, barbecued and preserved in extra virgin olive oil.In Tavoliere of Puglia, the artichoke grow near the sea, in lands of sand and pebbles. From the sea it preserves natural flavour that tempers the bitteners.

Excellent side dish with the lamb, grilled companion, or at dinner on apulian bread, to dip in remained oil.

Bella di Cerignola, there is no better olive. And even more good.

Crispy and tasty, turn the tables of the world, required and desidered by all as every “good” whorty of respect. We collect it in autumn and soon we immerse it in water and salt, from the near Margherita di Savoia saltworks.

Nothing else to those who are naturally “Bella di Cerignola”.

Here is a very successful food match: crunchy peppers stuffed with organic cheese!

Collected and processed from fresh, the hot peppers are empitied from the seeds and filled with soft cheese. The difference in texture and unusual combination, whet the palate and makes them players in a rich appetizer or a drink.

Good with the bread of Puglia for a quickly snack.

Tomato is fresh, ripe to the right point under the August’s sun.

Picked up early in the morning, it is immediately washed to preserve its flavour and aroma. Picked up in our land, our tomato is organic like everythink we do.

Preserved in a genuine way, you can taste it raw on the pasta with an addition of extra virgin olive oil: you will find the flavour of the past.

Puree of yellow Italian tomatoes from organic farming. This type of tomato is grown on our farm in the open field from April to May. Harvesting takes place strictly by hand in the months of July and August. The processing takes place immediately after the harvest, to keep the flavor and freshness of the ripe tomato intact. The tomatoes are processed fresh and handcrafted: blanched, pureed, put in jars with the addition of salt from the Margherita di Savoia salt pans. As soon as it is opened, it releases all the fresh flavor of Puglia!
It is a dense, pulpy, rustic and handcrafted puree. Ready in 5 minutes, it goes well with the typical dishes of southern traditions. Exceptional with homemade pasta and on pizza. To try!

A tasty variation to traditional sundried tomatoes.

The demi-dec is soft, succulent and full of flavor, seasoned with extra virgin olive oil and a little oregano. Try as it is or with orecchiette pasta and garlic clove.

With capers and anchovies is perfect bruschetta for a tast of Puglia.

Think oil and think of Puglia, the expanses of olive trees confined by dry stone walls, near the sea.

The extra oil by us is more than food: is the image that you have in your eyes. Our oli is produced with the Coratina variety, the richest is antioxidants polyphenols: they are due to slightly spicy flavour that enriches in a raw way soups and pulses.

The tast is firm, clean the scent: you will remember for long, as a good thing, such as Puglia.

MioNero is a wine pure like the night, sincere like the sun, good as the land which it arises.

Nero di Troia is a native species of wine Dauno for excellence.

Switched ruby colour of intense perfume ranging from raspberry jam to dark chocolate, with notes of coffe followed by sweet tabacco.

White wine from Apulian fiano grape.

Fresg, fragrant and nice, is the perfect friend for summer evenings by the sea. Typical of our land, fiano is the fruit to drinks and wine to enjoy.

In the glass, yellow in color and clear as the sun: match it on the first course of our tradition and why not, drink it as an aperitif.

The field of golden wheat welcome those coming in summer in Puglia.

It is a joyous welcome as a table that scent of pasta and bread. Our flours come from ancient breed selected over time as the Gentil Rosso or Senatore Cappelli durum wheat.

Organically grown, the beans are stone-crushed, to preserve the natural nourishing properties.

The best pasta is made with durum wheat of Puglia.

For our orecchiette, cavatelli and cicatelli, we use only Senatore Cappelli breed, stone-ground. The pasta, rich of starch, it keeps perfectly coocked and holds the sauce.

Taste it with a olive oil and season with our tomato sauce to discover the true flavor of wheat.

Scaldatelli, friselle, biscuits and mostaccioli are the treasures that my country produces daily.

Start the day at breakfast with the delicious cookies, still eating a tasty lunch frisella and close the evening with cookies in a sweet almond paste or Mostaccioli.

That’s the Apulian taste, made of flour, sugar and almond, the heat of oven and smells that fill every hour of your life.

After the rain and the cold of the winter, the first fruits are growing again on my land. They come together and take their colors from the spring.

Violet and rose give an amazing touch to the fields that, this way, announce their arrival. You can observe them growing every day and with the intensification of the first summer heat, the countdown for the harvest starts. Pink flowers make space for orange and red, the colors of the apricots and peaches.

Ready to savor freshly picked or squeezed in our juices, so rich and fleshy.

The sun, the fields and the water of Apulia let unique fruits grow and mature.
The vegetables have a different flavor, typically for this region, which you can hardly find somewhere else; the legume and our oil are the top of our Mediterranean kitchen!

So we have created our finished dishes, the beans with Cicatelli (noodles) and white beans with cicoria.
Leave alone the orecchiette with cime di rapa (turnip greens).
If you don’t try them with raw olive oil, no way you understand what they are!

Scaldatelli, friselle, biscuits and mostaccioli are the treasures that my country produces daily.

Start the day at breakfast with the delicious cookies, still eating a tasty lunch frisella and close the evening with cookies in a sweet almond paste or Mostaccioli.

That’s the Apulian taste, made of flour, sugar and almond, the heat of oven and smells that fill every hour of your life.

Think of Puglia, the expanses of olive trees confined by dry stone walls, near the sea.

In Tavoliere of Puglia our vegetables grows near the sea, in lands of sand and pebbles .

From the sea they preserve natural flavour that tempers the bitteners. Picked up in my land, our vegetables iare organic like everything we do. The sun, the fields and the water of Apulia let unique fruits grow and mature.
Our vegetables have a different flavor, typically for this region, which you can hardly find somewhere else.

In the Apulien cuisine we could never do without our legumes!

At Mia Terra, chickpeas, white beans, small red lentils and black chickpeas are organic, as is everything else we cultivate and produce.

Cook them in salted water, as natural as they are. Then saute them shortly in a pan together with our “Cicatelli” and season with some olive oil …  the Mediterranean diet is served!

Cooked grape must is a typical Apulian product that can not be neglected nor missed out on our tables during the Christmas holidays.

We put it to seasoning our desserts … Good to lick your mustache!

Made as it once was, the first cider of our organic grapes is put on the fire that slowly, after at least 6 hours, reduces it until it becomes almost a syrup with which to refine cakes, desserts, sweets and not only…