A selection of Apulian specialities: turnips top, artichokes, mushrooms, aubergines, sun-dried tomatoes, peppers and courgettes. When you open our Apulian Soul preserves, you can perceive the care with which the vegetables were grown, selected and processed.
Our preserves in olive oil will enable you to discover our culinary traditions, with their superbly aromatic herbs and finest extra virgin olive oil.

Our patés contain just the simplest of ingredients, vegetables cooked in water, vinegar and salt, and then ground in extra virgin olive oil. Some herbs, and they are ready.

Ready-cooked traditional Apulian recipes: just warm them and serve to enjoy the fragrances and flavours of our traditions.

Olives: in brine or in a spicy version, our olives are extraordinarily appetizing as an aperitif or for hors d'oeuvres.
Olive oil: Harvested by hand directly from the tree, the olives used for our oil retain their organic qualities unchanged. The varieties Ogliarola (or Cima di Bitonto) and Coratina produce a fruity, herbal-perfumed olive with a slight hint of spice.

Apulia is a land of strong flavours, including some hot and spicy specialities. For people who like hot dishes, this is a selection of seasonings that gives any dish something extra.

Our tomato purée is made with just red, flavoursome Apulian tomatoes, and fresh basil.
Our ready-to-use sauces are ideal for those in a hurry: Apulian tomatoes, and the herbs of our region.
All cooked at low temperature, bringing the sauce to the right density and creating the right blend of flavours.

By adding an appropriate quantity of sugar and cooking at low temperature, the fragrance and flavour of freshly-picked fruit can be brought to the table.
No preservatives or dyes..

We make our tarallini from a dough of flour, olive oil, wine and natural yeast. Their goodness and fragrance can only be appreciated by tasting them. And, for those who like unusual flavours, we have revived an ancient recipe for our ...

Just Apulian durum wheat semolina flour, mixed slowly with water, and gently pressed through bronze extrusion heads to give it the rough surface texture that captures the sauce; the pasta is then dried at low temperature for 24 hours.

Natural dyes
turmeric (yellow), paprika (orange), beetroot (violet), spinach (green), and black from squid ink.

Our hand-made pasta is crafted by the hands of our skilful and patient master-pasta makers: sombreros, streamers, butterflys and oysters, for a tasty recipe, coloured with just natural colorants.

Natural dyes
turmeric (yellow), paprika (orange), beetroot (violet), spinach (green), and black from squid ink.