Curiosity
We suggest many new recipes to taste our products, visite our recipe page.
THE NEW EXTRA VIRGIN OLIVE OIL, SEASON
THE NEW EXTRA VIRGIN OLIVE OIL, SEASON
2007/2008 IS READY FOR THE SELLING.
FOR OUR FRIENDS THAT DON'T KNOW WHAT ARE " LE FRISE or FRISELLE ".
The FRISA is a kind of hard bread in a ring-sheaped form, cutted in two parts .It's a product of Apulia tradition, in the past the country men , keeped the frisa at work in the country in order to eat them in the lunch time.They get this "hard bread" wet with water and dressed with oil, tomato, chilli pepper, onion and fried aubergines ecc.
It was a simple food, easy to make, easy to preserve in the time and easy to use. In the past the bread was hand made in each family, togheter with bread each family made also a good quantity of FRISE, in order to have a reserve of "hard Bread".
The normal bread was cooken one time in the owen, the frisa were cooked a first time togheter with bread, then when the little ring-shaped bread was yet warm , was cutted in the middle in the high, and was putted in the owen again to drie for some hours.
This proceding allowed a longer preservation in the time as the normal bread, and the frise were considered reserves that were possible to eat when the bread was finished or in the country when the workers stay longer times ,also some days .
We have keeped this traditon, because it's a food simple and tasty, natural in the ingredients.It can be eaten for snack , or at dinner with oil, tomato and fried chilli pepper .
In our country you can find them every where, in backery or in supermarkets.
LAMPASCIONI
They are small onion with a rosy white colours and a bitter taste , whose scientific name is :MUSCORI MONSTRUOSUM.
They own the Liliacea family, is rural and in spring you acn find it easy growing wild in the clearings of woods, meadows, embankements etc. theyr flower brightening the view with its blue color.
At one time they were consumed everywhere, today the area is restricted to certain regions from the South of Apulia.
The washed onions, stripped of theyr external , more fibrous layers, are boiled in a solution of water, salt and winegar, then they must stay for some hours in fresh water, in order to loose the bitter taste.
You can taste the onions as ingredient in some recipes , and also you can eat them in oil.
Afetr cooking in water, salt and winegar, let them for some hours in fresh water, then put them in extra virgin olive oil.
You can preserve them for some months .
THE CHIACCHIERE
This is one of the most traditional cakes of our region.In every town from Capitanata to Salento, the Chiacchere are known as the classic Carnival cakes.
Its typical form in stripes dusted with powered sugar,
maks it unmistakeable, a marvel made with simply ingredients like flour and sugar.
The most typical Christmas cakes form Salento are " THE CARTELLATE AND THE PURCEDDUZZI"
FOR OUR FRIENDS THAT DON'T KNOW WHAT ARE " LE FRISE or FRISELLE ".
The FRISA is a kind of hard bread in a ring-sheaped form, cutted in two parts .It's a product of Apulia tradition, in the past the country men , keeped the frisa at work in the country in order to eat them in the lunch time.They get this "hard bread" wet with water and dressed with oil, tomato, chilli pepper, onion and fried aubergines ecc.
It was a simple food, easy to make, easy to preserve in the time and easy to use. In the past the bread was hand made in each family, togheter with bread each family made also a good quantity of FRISE, in order to have a reserve of "hard Bread".
The normal bread was cooken one time in the owen, the frisa were cooked a first time togheter with bread, then when the little ring-shaped bread was yet warm , was cutted in the middle in the high, and was putted in the owen again to drie for some hours.
This proceding allowed a longer preservation in the time as the normal bread, and the frise were considered reserves that were possible to eat when the bread was finished or in the country when the workers stay longer times ,also some days .
We have keeped this traditon, because it's a food simple and tasty, natural in the ingredients.It can be eaten for snack , or at dinner with oil, tomato and fried chilli pepper .
In our country you can find them every where, in backery or in supermarkets.
LAMPASCIONI
They are small onion with a rosy white colours and a bitter taste , whose scientific name is :MUSCORI MONSTRUOSUM.
They own the Liliacea family, is rural and in spring you acn find it easy growing wild in the clearings of woods, meadows, embankements etc. theyr flower brightening the view with its blue color.
At one time they were consumed everywhere, today the area is restricted to certain regions from the South of Apulia.
The washed onions, stripped of theyr external , more fibrous layers, are boiled in a solution of water, salt and winegar, then they must stay for some hours in fresh water, in order to loose the bitter taste.
You can taste the onions as ingredient in some recipes , and also you can eat them in oil.
Afetr cooking in water, salt and winegar, let them for some hours in fresh water, then put them in extra virgin olive oil.
You can preserve them for some months .
THE CHIACCHIERE
This is one of the most traditional cakes of our region.In every town from Capitanata to Salento, the Chiacchere are known as the classic Carnival cakes.
Its typical form in stripes dusted with powered sugar,
maks it unmistakeable, a marvel made with simply ingredients like flour and sugar.
The most typical Christmas cakes form Salento are " THE CARTELLATE AND THE PURCEDDUZZI"
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Antica Dimora is a small company situated in the heart of the salento, in Lecce city
Antica Dimora selects and prepares the products of this sunny place.
Contact us for having all the information on our products.