A delicious appetizer for your special lunches and dinners or a tasty snack for any moment of the day: Zio Pasquale's tomato and basil taralli are always the right choice!

Zio Pasquale's wild fennel taralli, delicious and light, are a classic of the Apulian baked goods tradition.

A must have for a delightful Aperitive!

The Apulian tarallo reaches its perfection: Apulian extra virgin olive oil, Apulian white wine and Apulian green olives.

A true flag of taste.

A taste dream come true: the goodness of Zio Pasquale's Apulian taralli combined with potatoes infused with rosemary.

In Puglia they would say "What are you eating?".

Lovers of bacon and Apulian taralli finally find their perfect taste.

Once tried it is impossible to resist!

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.

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.