It’s a must, an unfailing product in cuisine! It can be used in slightly-fried onions, in a mussel sauté and for meat cooked after the pizzaiola manner. Who loves hot and piquant can try it on pizza or on pasta. The hot pepper of Salento is the top of the whole local agricultural production. If it happen to find yourselves in the city of Ruffano in late September, don’t lose the occasion to visit the feast “te lu maru” (of the hot taste).
All our products are farmed with the integrated production technique on open field. Our hand picking allows us to make a first selection on site; and immediately after, the vegetables are transported to the facility to be processed. The processing is carried out strictly according to the tradition of Salento, then the vegetables are dried in the sun and salted by hand. Finally, the packaging is carried out by hand, and following step by step our typical recipes without any preservatives.