Wild onions(Lampascioni) are small onions - in fact bulbs - that grow naturally underground in Apulia and Basilicata. Finding them is relatively easy and they are often found on the tables of the Apulian people, both on special occasions and in everyday life. They are not eaten raw, but cooked. Some of the best-known and most popular lampascioni recipes include boiled lampascioni and fried wild onions (Lampascioni), as well as wild onions in oil, which are what we are offering here. They are excellent as an appetiser or as a side dish in the case of boiled meats or other types of main courses, including fish.
A rich, tasty and versatile salad for bruschetta/frisa, perfect for seasoning Puglia's frise or friselle with...
Delicious artichoke hearts grown, harvested and processed one by one in Salento, potted in extra virgin olive oil,...
They are called caroselle because the Apulian word 'carosa' means maiden. They are the small inflorescences of...
A rich, tasty and versatile salad for bruschetta/frisa, perfect for seasoning Puglia's frise or friselle with...
Chicory chicory chicory in natural are prepared according to the ancient and famous recipe of the Apulian farmers:...
These stemmed artichokes come from Salento, a land where traditionally, thanks to the quality of the climate and...
One of the Italians' favourite foods, widely produced in Puglia where sunshine and good air allow the production...
Raw chicory chicory chicory is a great Apulian classic. The farmers of Salento and Puglia have been masters in...
The combination of onions and Negroamaro wine is a perfect match: a combination that smells of Apulia and in which...
Turnip greens are somewhat the symbolic ingredient of traditional Apulian cuisine and gastronomy. Their unique...
Dried tomatoes are one of the great specialities of Apulia and in particular of Salento. Here, the hot, intense...
All the freshness and crunchiness of freshly picked Apulian fennel enclosed in an excellent and very versatile...
