Conserva La Puglia
“Land of Flavours” is a line of preserves marinated in oil or pickled, targeted for the haute cuisine and presented in 280g glass jars.
Made from fresh vegetables, prepared using traditional methods and preserved in olive oil, this line is a classic for Puma Conserve. It is excellent for appetizers, side dishes as well as for main courses, for accompanying bread and as toppings for pizzas.
GRILLED ARTICHOKES IN OLIVE OIL
The artichoke, in all its varieties, is extraordinarily rich in nutritional properties, as well as one of the most delicious vegetables that nature offers us. Our artichokes, carefully selected, are processed fresh during the spring season, trimmed, hand-cut, blanched in water with vinegar and salt, passed quickly on the grill and then placed in jars, covered in olive oil with fresh herbs. Ancient tastes of times gone by are brought back by respecting traditional, local recipes typical of the Mediterranean.
Quartered artichokes in olive oil
The artichoke, in all its varieties, is extraordinarily rich in nutritional properties, as well as one of the most delicious vegetables that nature offers us. Our artichokes, carefully selected, are processed fresh after being picked during the spring season, trimmed, hand-cut, blanched in water with vinegar and salt, passed quickly on the grill and then placed in jars, covered in olive oil with fresh herbs. Ancient tastes of times gone by are brought back by respecting traditional, local recipes typical of the Mediterranean
WHOLE ARTICHOKES IN OLIVE OIL
The artichoke is a typically Mediterranean plant, whose cultivation spread in the southern areas of our peninsula in the fifteenth century and has a useful life of three years: the cardetto is the fruit that is harvested in the first months. In this recipe we propose these first fruits preserved in oil with part of the stem. In olive oil, with a few grains of pepper and a bay leaf.
GRILLED BORETTANE ONIONS IN OLIVE OIL
They are called "Onions Borettane" known for their flat, saucer-like shape, Borettana onions have a bright white colour and a typical sweet flavor, firm, crisp texture . They are harvested, trimmed, washed, blanched in water with vinegar and salt. Fire-grilled and placed in jars, covered with oil. They are an ideal ingredient for sandwiches, appetizers, side dishes and as an appetizer.
EGGPLANT FILLETS IN OLIVE OIL
Eggplant is one of the ingredients used in the tasty, Apulian recipes. It is perfect as an ingredient in main courses or side dishes, or, as in this case, for delicious preserves. The recipe for pickled eggplant is tpically Apulian: The eggplants are harvested when they are firm to the touch, taste sweet and with small quantities of seeds. They are hand-peeled, sliced in thin fillets, soaked in water , vinegar and salt, grilled, then placed in jars with fresh herbs (parsley, garlic and chili peppers) and olive oil. It is an enticing appetizer or side dish.
DRIED TOMATOES IN OLIVE OIL
The tomatoes are best harvested in July and August. They are washed, cut in halves, sprinkled with salt and dried in the sun, Subsequently, they are washed and blanched in water with vinegar, seasoned with salt, garlic, parsley, pepper and capers; preserved in olive oil.
COUNTRY – STYLE PEPPERS IN OLIVE OIL
Following an old Apulian recipe , the peppers are harvested when fully ripe and they are a brilliant red or yellow, when they are quite firm to the touch and they have a sweet taste. Only perfectly intact peppers are chose, the seeds removed, then hand cut into large pieces. They are blanched in water with vinegar amd salt after which they are seasoned with capers and parsley, canned and covered with olive oil. They are perfect in accompanying meat dishes, as a side dish on their own, to add a special touch to fresh green, mixed salads or simply as appetizers.
GRILLED PEPPERS IN OLIVE OIL
The red and yellow peppers are harvested when fully ripe, handpicked, washed, hand-cut in halves, blanched in water with vinegar and salt. They are then quic,kly fire-grilled. After which they are hand peeled, seasoned with parsley, canned and covered in olive oilThey are quite tasty as a dide dish or as starters.
"PRIC PRAC" PEPPERS
"Pric prac" [snip-snap] peppers are a specialty that is typical of the area between Molfetta and Giovinazzo. The name comes from the characteristic noise that crisp , fresh peppers make when they are cut into strips with scissors. They are blanched in water and vinegar, seasoned with fresh herbs such as garlic, parsley and chilli, and covered with good olive oil from Apulia. Their pleasant, lightly spicy taste makes them ideal as a side dish or a filling for sandwiches.
GRILLED MUSHROOMS IN OLIVE OIL
The mushrooms are cultivated in mushroom beds in natural tufa caves where they find the best conditions for their growth. Hand-picked when they are meaty, firm and with the chapels closed, are then washed, blanched in water with vinegar and salt; after having passed quickly on the grill, are possessed with parsley, a little 'pepper and covered with good olive oil. The grilled mushrooms are perfect as an appetizers or side dish, as well as for the preparation of recipes for the first or second courses.
CARDONCELLI MUSHROOMS IN OLIVE OIL
Oyster [cardoncelli] mushrooms are a variety of mushrooms coltuvated in Apulia, on the Murgia highplain.They are hand-picked when they are still firm, and then washed, blanched in water with vinegar and salt and seasoned with parsley, a little hot pepper, covered with genuine olive oil and placed in jars. These oyster mushrooms are ideal as a starter or as a side dish, as well as being an ingredient for first or second course recipes.
OLIVE "LOVELY CERIGNOLA"
The olives used are the "Bella di Cerignola" variety, grown only in Apulia. The olives are harvested in September / October, they then undergo a sweetening and natural fermentation process. When the fermentation has reached the right degree, the olives are covered in salt and water and pasteurized with a bain-marie process. They are excellent as appetizers, to accompany drinks and snacks and great for preparing hors d’oeuvres. Sono ottime da consumare prima dei pasti, per accompagnare aperitivi e snack e ottime per preparare stuzzichini.
Lampascioni IN OLIVE OIL
This variety of wild onions, lampascioni, along with broccoli and orecchiette, are part of those specialties that are the highlights and beacon of typical Apulian products. They belong to the family of the tubers, are rich in minerals, low-calorie, detoxifying and also have antibiotical properties. The main characteristic of this product is its bitter aftertaste. After the fresh wild onions are hand-peeled , they are blanched in water and vinegar, covered in olive oil and placed in jars. They can be used both as an aperitif and as a side dishes accompanying meat courses.
(Italiano) OLIVE LECCINE
Leccine olives represent the tradition of Salento table olives. Once collected they are deamarized with a natural process with water and salt for a few months. The freshly prepared olives are pitted, blanched in water and vinegar and placed in glass jars. Top up with olive oil. Serve with cold dishes, salads, pizzas, appetizers and aperitifs.