Our preserves are made following the typical Apulian recipes handed down from generation to generation. These recipes give the palate intense moments of tastes lost in time.
Each product is processed following the natural seasonality of the fruit. Furthermore, our vegetables are grown without the use of pesticides and / or chemical fertilizers, but only with organic fertilizers. The tomatoes and vegetables are harvested once they have reached the right degree of ripeness. They are then processed and stored in glass jars within a few hours.
Our preserves are the result of study, research and manual skills. In fact, every action we take is aimed at seeking quality to offer our customers the best.
The laboratories to which we entrust our vegetables for processing have been carefully chosen after many months of research.
Our preserves are prepared exclusively with our products and with extra virgin olive oil, without the use of seed oil.
Our preserves are processed with pasteurization methods by boiling.
We have available:
- Pureed Datterini tomatoes
- Aubergines in oil;
- Eggplant paté;
- Dried Tomatoes in Oil;
- Red onion jam.
The history of Apulian preserves
The Apulian preserves come from a poor agricultural tradition, which could not afford to waste anything and which had the obligation to "exploit" the fruits of its land to the fullest.
In fact, in the winter months the land produced little. Often the bad weather, a sudden frost or a hail could, and still can, ruin entire crops, leaving the peasant families of the time fasting. The Apulian summer , on the other hand, allowed the land to produce far greater quantities . Think that on average summer crops produce about four times more than winter crops.
From this opportunity comes the tradition of Apulian preserves and board in oil. The great abundance of typical summer crops was preserved to ensure rich pantries during the winter .