For the realization of this ORGANIC red onion-based product, a natural growth cycle has been respected which lasts about 9 months. The onion is planted in the open field in the winter months of October and November and subsequently harvested in the months of June or July. The cultivation processes are carried out strictly by hand as well as the harvesting, selection and cleaning. The finished product as well as being sweet, delicious, easily digestible and highly beneficial for our body.

Simply exquisite!

In this particular version, red wine and balsamic vinegar are used to acidify the product, nothing simpler. The mastery lies in finding the right balance between sweetness, flavor and acidity.

The courgettes are planted in the open field in April and manually harvested in June and July. On the day of harvesting they are selected, washed, sliced ​​and placed in special tanks, to be subsequently salted. Once the excess liquids are lost, they are washed again with water and vinegar and placed manually in jars with extra virgin olive oil, garlic, chilli and mint which gives them a hint of freshness.

"Zucchini and mint" is a typical Apulian summer recipe that grandmothers often proposed during family banquets. A dish that should be savored cold, with a refreshing taste that can be used both as an appetizer and as a side dish.

Our tip, after you've finished the zucchini, use the olive oil for a refreshing vinaigrette.

Puntarelle are the “heart” of Catalonian chicory, a very popular vegetable in Italy, but especially in the center-south. Cultivated in the open field in the autumn months, it is harvested in February. On the day of harvesting, it is washed and manually deprived of its outer leaves. Then, with a small knife, the tops (chicory) are cut individually and blanched in water and apple cider vinegar and placed manually in jars with the addition of Masseria Calongo's own extra virgin olive oil.

Our tip, after you've finished the puntarelle, use the olive oil for a surprising vinaigrette.

Fennel, a vegetable with countless beneficial properties for our body, is grown on the farm from October to February. Once harvested, it is washed and deprived of its outer coasts which are the hardest to be subsequently cut into slices. The carpaccio thus obtained is lightly seared and then placed in jars manually with extra virgin olive oil.

This process allows to maintain the innumerable digestive and nutritional properties of this exceptional vegetable, bringing an exquisite and healthy delicacy to your tables.

Our tip, after you've finished the fennel, use the remaining olive oil for a tasty vinaigrette.

Grown in the open field on the Masseria Calongo farm in the months of April and May, they are harvested manually in the months between August and October. They are selected, washed, peeled and sliced into whole slices. Processed raw with vinegar to maintain the properties of the aubergine, they are ground with the addition of extra virgin olive oil, chilli, garlic and mint.

Pairing: This aubergine cream with extra virgin olive oil can be served as an appetizer spread on slices of toasted bread or accompanied by croutons. It can also be used as a condiment for pasta or an ingredient for main courses, especially meat.

Ingrediants: Eggplant 76%, Extra Virgin Olive Oil 15%, mint, chilli pepper, salt, white wine vinegar, garlic. Preservatives: Citric Acid. Allergens: garlic, may contain sulphites.

The zucchini are planted in the open field in April and manually harvested in June and July. On the day of harvesting they are selected, washed, sliced and placed in special tanks, to be subsequently salted. Once the excess liquids have been lost, they are washed again with water and vinegar, chopped with extra virgin olive oil and mint which gives them a hint of freshness and placed in jars.

Pairing: The choice to design this paté was born from the desire to bring the true flavor of Puglia to the tables of all our customers throughout the year. It is ideal for dressing pasta, but it can also be used to enrich croutons and bruschetta.

Ingrediants: Zucchini 70%, Extra Virgin Olive Oil, Mint 0.5%, white wine vinegar, salt, white wine, water It may contain sulphites.

Lupins are highly energetic legumes rich in mineral salts such as iron and potassium, vitamin B1 and proteins. The innumerable benefits of this food are still being studied, but it is assumed that it has benefits for the cardiovascular system, for the reduction of bad cholesterol and benefits for diabetics.

The consumption of thirty grams of product per day ensures the achievement of 25% of the recommended daily dose for the protein quota.

The plant is grown outdoors in the winter months and produces flat seeds that dry in the sun. The dried seed is processed for about 10 days to eliminate the alkaloids contained in it. After which they are put into jars with the addition of brine and pasteurized. This process allows to maintain all the properties and benefits of this legume which can be easily consumed as a snack or appetizer.

Capers grown in fields and preserved in sea salt. Ideal for dressing sauces for pasta dishes and for being minced and making them a condiment for bruschetta and / or salads.

Capers grown in fields and preserved in sea salt. Versatile for any use in the kitchen. From the garnish of meat and fish dishes to condiments for pasta and salads.

Capers grown in fields and preserved in sea salt. Ideal for garnishing both grilled and baked meat and fish dishes. Firm and crunchy.

Rinse the capers before use to remove the storage salt.