Linea Catering

The “Catering Line” is a line of pickles ideal for fine cuisine and the preserves come in 1500 gr glass jars.

The ingredients are fresh vegetables, prepared using traditional methods and preserved in olive oil. This is a classic Puma Conserve line, excellent for appetizers, side dishes as well as main courses, to accompany bread and as toppings for pizzas.

“BELLE CERIGNOLA” OLIVES

Descrizione

This variety of olives “Belle di Cerignola” grow only in Apulia. The olives are harvested in September / October, they then go through a sweetening process and natural fermentation. When the fermentation has reached the right degree, the olives are placed in jars with in water and salt without preservatives or dyes and pasteurized with the "bain marie" method. They are excellent to be consumed before meals, to accompany drinks and snacks and great for preparing snacks.

LAMPASCIONI

Descrizione

These wild onions, along with broccoli and orecchiette, are part of the collection of typical Apulian specialties. They belong to the family of the tubers, are rich in minerals, low-calorie, and have purifying and antibiotic effects. The main characteristic of the lampascione is its bitter aftertaste. After product is hand-peeled right after picking, the wild onions are blanched in water and vinegar, placed in jars and covered with olive oil. They can be used both as an aperitif and as side dishes to accompany meats.

CHAMPIGNONS GRILLED

Descrizione

The mushrooms are grown in mushroom beds placed in natural tufa caves where they find the best conditions for their growth. They are hand-picked when they are meaty, firm and while the crowns closed, washed, blanched in water with vinegar and salt; they are charcoal grilled, then sprinkled with parsley, hot peppers, placed in jars and covered in olive oil. These grilled mushrooms are perfect as an appetizer or side dish, as well as an ingredient in recipes for first or second courses.

GRILLED ARTICHOKES

Descrizione

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.

MUSHROOMS CARDONCELLI

Descrizione

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.

GRILLED ONIONS

Descrizione

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.

GRILLED EGGPLANT

Descrizione

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 typical of traditional Apulian: The eggplants are harvested when they are firm , sweet and with small quantities of seeds. They are hand-peeled, soaked in water , vinegar and salt, grilled, then placed in jars with fresh herbs (parsley, garlic and hot peppers) and olive oil. It is an enticing appetizer or side dish.

EGGPLANT FILLETS

Descrizione

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 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.

WHOLE ARTICHOKES

Descrizione

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.

CARCIOFI QUARATINI

Descrizione

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.

ARTICHOKE WITH STEM

Descrizione

Fresh "Cardetti” artichoke hearts, blanched in water and vinegar and preserved in olive oil. Artichoke plants have a life span of four years. The Cardetto is the fruit that the plant produces in the first 6 months. The artichoke is preserved with part of the stem, and sprinkled with a few grains of black pepper and laurel leaves.

Getrockneten Tomaten

Descrizione

The tomatoes are picked when fully ripe (July and August), washed, cut , sprinkled with salt and sun-dried. They are then washed and blanched in water with vinegar, seasoned with salt, garlic, parsley, pepper and capers; and preserved in olive oil.