Our onions are cultivated in open field from february and picked by hand in the month of june, when they are fully mature. This kind of onion is a very sweet one with unmistakable taste. Each and every onion is washed, peeled, cut into slices and dried by using a fully natural method. That typical tecnique preserves all their organoleptic qualities and keeps them crackling. Once dried they are laid to macerate in vincotto, which is a cooked grape must, according to an old traditional recipe typical of our land. It’s a very particular product: who loves it can’t help it! Perfect with white meat or cheese. Excellent as appetizer and into typical Apulian rustic cakes. Really surprising on pizza: it likes to children too!
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.