Sweet Peperonata in extra virgin Olive Oil

The cornaletti peppers, also called friggitelli, are a native Apulian variety with a sweet and intense flavor. They have an elongated horn shape from which their take the name cornaletti. Our company cultivates them in the open field in an ORGANIC way; planted in April, they are harvested between August and October. Harvested by hand in order to select the red and sweetest, they are washed and cut in order to eliminate the seeds and facilitate their digestion. They are cut into cubes and cooked with extra virgin olive oil, celery and garlic.

This preserve, one of the oldest in the Itria Valley, accompanied by homemade bread often became the lunch of the farmers in the winter months. With passion we continue to propose this recipe handed down by the grandmother of Masseria Calongo to introduce you to the Apulian traditions.

Our tip, after you've finished the cornaletti pepper, use the olive oil for a spicy vinaigrette.