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Around "Le Puglie"

Around "Le Puglie"

Local people call Puglia with the plural form Le Puglie, to underline the diversities that lie within the same region.  This combination of traditional products introduces you to the many faces of this region.


This basket contains:

  • Olio extra vergine di oliva Torre dei Dragoni * (extra virgin olive oil Torre dei Dragoni)
  • Cicatelli di grano duro Saragolla * (pasta Cicatelli from durum wheat Saragolla)

  • Datterini in salsa di datterino * (tomatoes Datterino in tomato sauce from Datterino)

  • Patè di carciofini (small artichoke pâté)

  • Taralli al finocchio (salty biscuits with fennel seeds)

  • Soppressata dolce (typical salami from Puglia)

  • Confettura extra di fichi (fig jam)

  • Vino rosato Susumaniello (rosé wine Susumaniello)


* The product is certified organic


The first three specialities come from Azienda Agricola Dragonara in Torremaggiore, a town in the plain of Tavoliere delle Puglie. Here, Michelangelo and his wife Marianna decided a few years ago that it was time to accept a new challenge, so their passion for farming became their job. They grow everything according to organic agriculture practices and they also managed to revive old plant varieties, which are well adapted to local conditions and bring biodiversity in the environment and on our table. This extra virgin olive oil is fragrant, with and intense and slightly piquant flavour. The pasta is characterised by a more intense taste due to the old durum wheat variety Saragolla. The whole tomatoes preserved in tomato sauce have a very good balance between sweet and sour and allow you to enjoy mediterranean flavours all year round.

The delicate artichoke pâté and the fragrant fig jam are crafted following traditional recipes by Apulia - La finestra sul mare, a firm run by Antonella, her husband and her sister. From Monopoli, a town by the sea, they love to offer services that enable people to discover and enjoy the history, culture and flavours of Puglia. Thanks to them we discovered Panificio l’Assunta, the bakery in Monopoli that makes these genuine and crispy Taralli, and Cantina Museo Albea, the winery in Alberobello that makes this fresh and sapid rosé wine from the local grape variety Susumaniello.

Finally, the typical delicate salami from Puglia is produced and matured for around 45 days by Salumificio Santoro in Cisternino. The town is located in the hilly area of Le Murge, facing Valle d'Itria, a valley with olive trees, vineyards and the typical ancient small round houses with a conical roof, Trulli. Here, Angela and her family combine tradition and innovation to make high-quality cured meats, using meat from local pigs bred in semi-wild systems. During the day the pigs are free to graze between the woods of Mediterranean scrub and the fields, while in the night they return to the stables. They eat mainly maize, barley, bran, beans and acorns from Macedonian oak trees.

  • Tips & Ideas to enjoy the products

    Enjoy salty biscuits with fennel seeds together with the typical salami from Puglia and a glass of the rosé wine, as an appetiser or snack. When you decide to slice the salami for the first time, wash it with cold water and a brush to remove some of the white mould. Then dry it with kitchen paper or a cloth, slice it and remove the casing (skin).

    A very good way to enjoy the artichoke pâté is to spread it on top of a slice of bread. If you want to bake the bread yourself, you can follow our recipe Pane di grano e segale (suggested in the section Recipes). For a perfect snack or appetiser, add some small tomatoes cut into four pieces and season them with thin slices of garlic, extra virgin olive oil and oregano!

    Cicatelli con salsa di datterino, rucola e Parmigiano. Follow this recipe (suggested in the section Recipes) to enjoy this simple and tasty pasta dish, using Cicatelli and the tomato sauce from Datterino. Remember to taste the pasta and regulate the cooking time accordingly! The cooking time on pasta packages is just an indication, especially for handcrafted pasta. This package contains an extra amount of product exactly for this reason: Italians sieve pasta after tasting and feeling that it has the right texture, the so called scolare a sentimento. Combine the dish with a glass of the rosé wine. Place the wine in the fridge for some hours and take it out 30 min before drinking it - it is best enjoyed fresh!

    Merluzzo con datterini e olive. Follow this recipe (suggested in the section Recipes) to enjoy the tomatoes Datterino together with codfish prepared in a typical mediterranean way. Do not forget to combine it with a glass of the rosé wine!

    Enjoy the fig jam on top of bread, or even with cheese!

  • Packaging

    The single products are packed as shown in the first picture. The basket is not included.

  • How to store the products

    The best way to store the extra virgin olive oil is to keep it in a cool place away from direct light. After all, extra virgin olive oil is simply olive juice, squeezed out during a cold process only through mechanical means. Nothing else is added, so the flavours can change over time. To enjoy the extra virgin olive oil at its best, we suggest to consume it within a year after production. You can store the pasta for around two years at room temperature, but once you open the package we suggest to finish it within some weeks. The tomato sauce containing whole tomatoes can be stored at room temperature for around two years; once opened, you can keep it in the fridge and consume both the sauce and the tomatoes within a few days. The artichoke pâté can be stored at room temperature for around a year and, once opened, in the fridge for around ten days. The salty biscuits last for a couple of months at room temperature, just remember to keep them in a plastic bag properly closed, so they keep being crispy. The salami lasts for a few months in a cool place. Once sliced for the first time, you can keep it for several weeks in the fridge wrapped with food paper or a textile cloth. You can add a plastic film, but just on top of the cut. It is normal to see a change of colour on the cut after some days, or salt crystals if the salami is kept at too low temperature. Just remove the first slice and enjoy from the second! The fig jam can be stored for around three years at room temperature and once opened you can store it in the fridge and consume it within several weeks. Store the wine in a cool place away from direct light.

  • Product ingredients

    Olio extra vergine di oliva Torre dei Dragoni: extra virgin olive oil from olives Peranzana.

    Cicatelli di grano duro Saragolla: twice milled semolina of durum wheat Saragolla, water.

    Datterini in salsa di datterino: whole tomatoes Datterino, tomato puree from Datterino, salt.

    Patè di carciofini: small artichokes (88%), extra virgin olive oil (10%), lemon, garlic, mint, wine vinegar (contain sulphites).

    Taralli al finocchio: wheat flour type 0, wine, extra virgin olive oil, fennel seeds (2%), salt.

    Soppressata dolce: meat from pig (origin: Italy), salt, dextrose, sucrose, pepper, natural flavourings, ascorbic acid (vitamin C), potassium nitrate.

    Confettura extra di fichi: figs (80%), sugar.

    Vino rosato Susumaniello: fermented grape Susumaniello. Contains sulphites. 12% vol. alcohol.

kr 600,00Price
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