Orecchiette with semolina flour, with tomatoes and spinach

– Classic orecchiette
– Apulian maccheroncini
– Datteri baresi pasta
– Cavatoni pasta
– Troccoli made with burnt wheat (grano arso)
– Apulian spaghetti
– Trulle pasta
– Classic fried broad beans also in spicy version

– With turnip tops
– With fennel
– With peppers
– With black olives
– Classic boiled
– With Primitivo wine
– With cereals
– With potatoes and rosemary
– With chilli
– With sugar
– With cocoa
– With almonds
– With dried figs
– Nougat with almonds
– Sugared almonds
– Sweet shelled almonds
– Sweet peeled almonds

– Turnip tops
– Artichokes
– Lampascioni (local wild onions)
– Mediterranean courgette
– Chilli peppers

– Pesto with turnip tops
– Apulian pesto with basil and almonds
– Pesto Rodolfo Valentino
– Tasty cream with aubergine
– Cream with onions
– Spicy Zifirricchio cream
– Apulian Bomb (spicy cream)
– Onions preserve
– Pesto of Matera with pistachios
– Cream of peperoni cruschi (dried and fried peppers)
– Extra-virgin olive oil
– Spicy holy oil
– Spicy tomato sauce
– Tomato sauce with basil

– With chilli peppers
– With figs and almonds
– With oranges, nuts and raisin
– With grape

(Various types)

– With almond and milk
– With cream of prickly pear
– With melon
– With cream and watermelon
– With cream of limoncello
– With cream of pistachios
– With cream of almonds
– With cream of hazelnuts
– With licorice
– Flavoured liqueur with digestive herbs
– Trulli elixir
– Analcolic almond milk

– Feudi Salentini
– Soloperto Manduria
– San Donaci
– Polvanera
– Schola Sarmenti
– Albea
– Tre Pini
– Chiaromonte
– Varvaglione
– Maccone
– Podere 29

BIRRANOVA
– Abboccata
– Beva
– Check Point
– Giara
– Rye Action
– Margosa
– Linfa
– Negramara
– Nova Pils
– Primatia
– Ruffiana
– Roccia Scura
– Arsa