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| Tipologia | Orcio Terracotta oliva, Orcio Terracotta olivetta |
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Despite being a local dish of Sicilian tradition, the Caponata Salentina is a tribute to the flavors of our land and of the Mediterranean Sea.
In this deliciousness there is a careful selection of vegetables that refer to the genuine and tasty flavors of the countryside of Salento.
The taralli specialties of Puglia and Salento are prepared with quality ingredients and all strictly from the Apulian territory. Prepared with a mixture of selected wheat flour, white wine and extra virgin olive oil, the local vegetable of Puglia is added to taralli: turnip greens. Turnip greens, rich in folic acid and remineralizing properties, give to the tarallo that vaguely bitter taste and well balanced in the dough of flour and oil EVO.
With a strong and decisive taste, the sliced eggplants are dipped in extra virgin olive oil, accompanied by the ‘sun’ flavor and with an additional drop of wine vinegar.
The taralli are made with a mixture of selected wheat flour, white wine and extra virgin olive oil. Local Apulian product, its originality is given by its friability and taste that makes it appetizing to the most demanding palates.
