In our dialect they are called “pampasciuni”. They are often used as hors-d’oeuvre. They have a singular taste and are very crackling. Southern housewives use them to prepare delicious omelettes or potato-salads.
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.