Artichokes · Lampascioni · Sun-Dried Tomatoes · Pric o' Prac · Aubergines · Spicy Tomato Preserve

Puglia Federiciana is renowned for its rich agricultural production, offering a wide range of local products celebrated for                                 their quality and flavour.

Artichokes are appreciated for their sweet taste and versatility in the kitchen, often enjoyed grilled or preserved in oil.

Lampascioni, wild bulbs with a slightly bitter flavour, are a typical ingredient in traditional recipes, served in salads or dressed with extra virgin olive oil, salt and pepper.

Sun-dried tomatoes are prepared by drying tomatoes in the sun, a process that requires great patience, as the tomatoes are turned over and over to ensure a slow and consistent drying. They are preserved in extra virgin olive oil and used as appetisers, for aperitifs or to enrich        pasta dishes.
Pric o' prac is made with peppers cut into small cubes and cooked in vinegar, ensuring they remain perfectly crunchy. Once cooked, the colourful pepper cubes are seasoned with celery, parsley and chilli pepper, and preserved in jars with plenty of extra virgin olive oil. This preparation takes its name from the very sound — pric o' prac — that is produced when chewing them.

Aubergines are the star of numerous Apulian recipes, most notably parmigiana — undoubtedly the most celebrated — and preserved in oil.

Spicy tomato preserve is a sauce obtained by slow-cooking tomato passata until it almost completely reduces. Once thickened, chilli pepper is added and, while still hot, it is poured into jars and covered with extra virgin olive oil. It is enjoyed spread on bread or on friselle.

These products represent the heart of Apulian cuisine, celebrating the generosity and richness of this land.