The frisella, also called frisa, makes its first appearance back in 1300. Typical of Southern Italy regions such as Campania and even more Puglia, its literal description is: bagel-shaped toasted roll. The name frisella probably derives from the Latin “frendere”, which means grind, cut into small pieces, and in fact the frisella is a crumbly food. It can be seen as a durum hard bread biscuit, cut horizontally in half and toasted again in the oven. The dough is entirely mixed by hand and is made from durum wheat flour, water, salt and yeast. The dough is then cut and rolled in a shape reminiscent of the bagel. After the first baking in a wood oven, it is cut in the middle with an iron wire and the two sides are baked again. Because of this cooking process the two sides have a different look: one is porous and the other one is compact.
Package:  250 ML - 9 OZ.

The frisella is an economic and poor food because it basically lacks anything. It is also fat free, which makes it incomparable to any other crackers or bread sticks and makes it perfect for diets. It is a time-resistant food being it a dry food. It can not go bad in fact it is already a dry bread and is, moreover, a good alternative to normal bread. According to tradition, the frisella made of durum wheat flour was a food for wealthy families while poorer people used to eat friselle made of barley wheat. Frisella today is a very popular food on the tables of Puglia in particular during the summer as it is a light and fresh food that goes well with the products of this region and typical of the season.

To enjoy it the best, soak it in cold water for a time that depends on individual taste and thickness of cooked dough (in the past people in Puglia used to douse the friselle directly in sea water and then add dressing). Then dress it with fresh tomatoes, oregano, salt and a drizzle of extra-virgin olive oil. The frisella is a poor food but its flavor is incomparable.

The typical round shape is accompanied by a great aroma, a delicate flavour and a pleasantly friable texture that makes them irresistible. 
The Taralli Scaldatelli are one of the most appreciated and well-known products typical of Pugliese tradition. Simple ingredients and a secret: wholemeal durum wheat semolina, which is what gives the tarallini their characteristic friability.
This is a perfect snack any time of the day and are perfectly paired with vegetables in oil and salumi for a rustic italian appetiser.

Package:  250 ML - 9 OZ.

An oil and white wine pasta “wraps” the salted almonds for this pre-dinner appetizer.
 
INGREDIENTS
Almond 60%, flour “00”, extra virgin olive oil, white wine, granulated sugar, yeast, salt.

CHARACTERISTICS
The pastry is “in the paper”. The almond inside is toasted and prepared with extra virgin olive oil, that is heated at a low temperature and infused with orange peel. The fine preparation of this product brings to it a light crispy texture.

TASTING
Excellent to be used as an Aperitivo especially when accompanied with fine chilled Prosecco or Limoncello. Also when served with cheeses, hams, and salads.

The typical round shape is accompanied by a great aroma, a delicate flavour and a pleasantly friable texture that makes them irresistible. 
The Taralli with Chili  are one of the most appreciated and well-known products typical of Pugliese tradition. Simple ingredients and a secret: wholemeal durum wheat semolina, which is what gives the tarallini their characteristic friability.
This is a perfect snack any time of the day and are perfectly paired with vegetables in oil and salumi for a rustic italian appetiser.

Package:  250 ML - 9 OZ.

Taralluci al limone are traditional Italian lemon cookies. 
We use juicy Lemons of Sorrento flavored and dipped in a lemony glaze. Soft and fragrant and genuine are ideal at any time of day: for a break in the morning, tasty at lunch to accompany dishes, an excellent substitute for bread, tasty as a snack or with an aperitif.

The twisted biscuits, known in Apulian dialect as "intorchiati", are a typical product of Apulia, entirely handmade. The twisted Apulian handcrafted biscuits are sold in 250 g package. 

There are different versions, salted, flavored with coffee or, as in this case, with almonds and coated with sugar. The twisted biscuits are named after the shape of the dough that is twisted, almost as if they were a hug. Apulian tradition tells us that in ancient times the twisted biscuits used to be offered during baptisms and weddings, symbolically representing the union of God to the child, or of the groom to the bride. 

Tips: these are sweet biscuits both beautiful to see, but above all delicious to eat. Excellent with a cup of tea, but also on their own, these Apulian biscuits are fragrant and tasty. 

Hock of Parma Ham: the most tender and sweet part of the ham.
A very delicate Parma ham, sweet and pleasant to the palate. A great and inimitable product, unique because it is good and nutritious. A winning food for its organoleptic characteristics, ideal for a correct balanced diet, with no added preservatives.

A high quality product carefully selected for those looking for the best Parma Ham.
Produced with the utmost care, with selected and salted fresh pork legs, then aged in the cellar. All these elements and the experience gained over the years make the ham one of the most appreciated and enjoyed ham in the best delicatessens and restaurants in Italy and abroad.

Parma ham is produced without colourings and preservatives, nitrites and nitrates.
It 'a food particularly rich in high quality protein easy to assimilate.

Parma ham is recommended in the diet of everyone especially children, athletes, pregnant women, slimming diets or to overcome clinical stressful situations.

Scaligera
Delicate Pale Ale Beer is born with a straw colored with ancient gold glares.
It is light in its body and with a moderate alcoholic strength and present some traces of bitter sweetly released from the aroma of the English Hops
Water, malt, hops, yeast
(4,8% Vol)

Traviata
American Pale Ale Style beer with final Dry Hopping.
The slightly malty body balances the high level of bitter given back an essential freshness to the taste.
Water, malt, hops, yeast
(5,7% Vol)

 330 ml

Taralli with Chili of Pugliese tradition
The typical round shape is accompanied by a great aroma, a delicate flavour and a pleasantly friable texture that makes them irresistible. 
The Taralli with Chili  are one of the most appreciated and well-known products typical of Pugliese tradition. Simple ingredients and a secret: wholemeal durum wheat semolina, which is what gives the Tarallini their characteristic friability.
This is a perfect snack any time of the day and are perfectly paired with vegetables in oil and salumi for a rustic Italian Appetiser.

Package:  250 ML - 9 OZ.

Caper Berries in Extra-Virgin Olive Oil. Ready-to-use caperberries, medium-sized so as to maintain their fleshy texture despite being preserved in oil. Ideal for rice salads and to flavor baked or grilled fish. Perfect for appetizers.
 

Pantelleria capers
Perhaps not everyone knows that... 
The caper (Capparis spinosa L.) is a characteristic plant of the Mediterranean flora and typically grows on old walls, in the cracks of rocks and on stony ground, particularly in seaside habitats. It has a woody stem base with herbaceous branches growing off the top. 
Its height can vary from 30 cm to 50 cm; it has succulent, oval-shaped dark green leaves and strikingly beautiful pinky white flowers with delicate purple hues. Its fruit is actually a berry packed with black seeds.
The plant begins to flower between late May and early September, which is when the unopened flower buds are harvested. The buds have to be picked as early as possible and before they blossom: they are small, firm and green and taste very strong. The farmers have to work on the same plant every 8 to 10 days, depending on the seasonal trend, and harvest the capers by hand. This is a painstaking task as they need to bend down low over the plant in conditions of intense heat. 

Pantelleria capers are preserved in salt and are used in countless ways to make first and second courses, sauces and condiments. Cooking with capers is quite straightforward: all you have to do is take the required quantity, rinse them under running water to wash off the curing salt, if you wish to reduce the saltiness even more you can let them soak in water until the taste suits the dish you are making, after which they are ready to use. 
If the capers you bought were packaged in a bag, you should transfer them to a glass jar and seal it with a screw-top lid. This will prevent moisture loss and stop them from drying out. Preserved in this way, capers can actually last for years and still retain their excellent organoleptic properties.
Always avoid buying capers preserved in vinegar or vinegar-based brine as the ideal and best caper preserver is salt, which keeps the properties of the caper unchanged over time. If a more aggressive preserver such as vinegar was chosen, there must surely be a reason for it, don’t you think? 

Odd facts 
The inhabitants of Pantelleria use an odd method to boost caper cultivation, which consists of “shooting” caper seeds with a blowpipe into the crevices of walls or between the tiles of fully-exposed roofs.

Red Datterino Sauce is characterized by a sweet and creamily tomatoes with an intense, fresh and fruity tomatoe's flavor. It can also use without cooking.
Ideal to prepare aperitif, hot or cold cream and veloutè sauce. 
It's also Perfect for "crostini" "bruschette", cocktails, juices and sauces.

INGREDIENTS:

Tomatoes "Datterini" red (of Italian origin from integrated production), acidity regulator: citric acid - E330 (of European origin).

Peppers stuffed with capers and anchovies, tasty and appetizing, spicy but not exaggerated.

Special for hors d'oeuvres and aperitifs.