Puglia: terra di sapori autentici

Puglia, land of authentic flavors famous and loved all over the world because they are simple, frank, sincere flavors, derived from raw materials naturally ripened under the sun, to which nothing else has been added.

In an era where it is fashionable to talk about food at 0 km, organic and much more, the Apulian food does not need artifizi to follow these trends: it is always healthy, good, in a word of house!

There was little, but that little was really special

We can say without a doubt that the flavors you would find during a holiday in Puglia, are exactly the ancient flavors of the dishes that the housewives of Apulia used to prepare for their husbands returning from the fields. Plain flour, vegetables that have been ripened and often dried in the sun, cheese produced by animals grazing outside the house.

There was little, but that little was something special! The smells and flavors of Puglia did everything else: vegetables, vegetables, meat did not undergo particular preservation processes, and of course there were no fancy condiments and exotic spices, nor preservatives: To make the fruits of the earth really special were the smells that the wonderful Mediterranean scrub offered throughout the year, complice the always mild climate. Fennel, bay, capers, rocket, wild herbs of all kinds, fragrant, irresistible, tasty. Here is the secret of ancient flavors of Puglia: so much love, so much desire for home and so much sun.

And then there was him, for thousands of years the true wealth of our land, the Extra Virgin Olive Oil.

Dressing, preserving, frying, cooking: in every dish, in any dish, could not miss "a cross of oil" to raw. Over time, in addition to the Coratina, queen cultivar of Puglia, other olive cultivars have been added and developed.

Extra virgin olive oil

Also in our farm over the years have been planted trees of Peranzana and Ogliarola Garganica, both native cultivars. Carolea, a variety of centuries old native to Calabria but adopted throughout the south. The Frantoio, native to Tuscany but now spread throughout the national territory.

Each variety offers different aromas and flavors, which is why every oil deserves special attention when paired with food. The most robust oils, such as our Don Gioacchino DOP of cultivar Coratina, are particularly suitable for vegetable soups, for dishes based on red meat, tomato sauces; an oil like the Patràun, of variety Peranzana, enriches roasted fish, Bruschetta with fresh tomato, stewed field vegetables. To an oil with more herbaceous hints, such as the M'nènn of Frantoio variety, are flanked cereal soups, grilled vegetables, fresh cheeses or a celery pinzimonio, carrots and radishes; among the softer oils, such as the Ogliarola garganica Fèmm'n monocultivar, Great for seasoning crustaceans, salt fish or white meat; the most delicate of our monocultivar, the Berafàtt variety Carolea, is great for a salad, to prepare desserts or as topping on a fior di latte ice cream.

In short, in our Puglia there is nothing missing for a good cuisine made of traditional flavors. And there is also the Extra Virgin Olive Oil of excellence to best season each dish with style and taste.  

Discover our products on: https://www.sabinoleone.it/non-solo-monocultivar/