Saragolla is an ancient cereal, the ancestor of many hard grains today. Tasty and aromatic soup, very fresh. For all seasons.
Genuine dish of the Mediterranean tradition with raw materials grown in Puglia.
Rediscover an ancient recipe. The black chickpeas are legumes typical of Puglia, a special rarity to be tasted in pasta dishes.
Pugliese side dish with a homemade flavor, perfect to accompany fish or to enrich bruschetta. A tasty puree with which you can also transform your first dish: try it with white rice flavored with broth.
Puree of dried green peas and thyme grown in the lands of Salento.Poor dish, with quality raw materials seasoned with simple vegetable ingredients and 100% Italian extra virgin olive
Take the spoons! Bean soup as it once was, rustic: all the flavor of the vegetable garden.
Cereals, legumes and freshly processed vegetables for a good soup even in summer.
Soup that warms the heart. Serve with slices of baked bread with flavors (oil, garlic and pepper to taste) to enhance tastes.
Rustic Tuscan soup with cabbage cabbage, beetroot, beans, zucchini and all the flavor of tradition.
Onions on everything! Tasty homemade homemade soup, flavored with parsley and chili.
An old peasant recipe handed down over time become today heritage of good food.
This recipe has been lightened by removing the sauce made with bacon and garlic. The soup is so lightweight and completely vegetarian but no less delicate and tasty.
Minestrone can be enjoyed very hot in winter but also warm when it is hotter. You can add a handful of cooked rice or even short pasta.
This soup comes from a Renaissance recipe of onions. Here it is revisited adding the chickpeas.
The classic soup of the farmer. A flavor to be rediscovered today on our tables.
The classic winter soup. Garnish with toasted croutons and extra virgin olive oil