Ready Made Tomato Sauce with “Celline” Olives

I Contadini, much more than a farm.

Like our vegetables need time, sun, water and great care to grow and to come to the right grade of maturation, in the same way our farm has budded and flourished year after year in the last 30 years. Our grandfathers, our fathers, the women of our family have given body and soul to the care of our land and its fruits. Their hard- working hands and their devotion have permitted us to grow up loving our sun and our red land, learning that is important to improve ourselves and the surrounding landscape.

To produce as we do, let us say it, it is necessary to be a little bit agriculturist, a little bit artisan and a little bit artist. Every time we create a new product, we stop to imagine which sensation we want to offer to our clients, which surprise we want to give them and, which is the best taste to use in order to leave a long memory of our wonderful place.

Our farm is always opened to the public. With us people can discover and learn the art of cultivation, of the picking and the conservation of the vegetables. Touristic destination and meeting-place, “iContadini“ is not only a brand but a way to choose a daily quality.

Short production lines with all stages performed “in house” Manually prepared and 100% Italian Vegetables dried in the sun Produced without preservatives Flavours are authentic, not “standardised” Excellent value The cultivation

Our farm is situated in Apulia, in one of the most fertile area in fact of cultivation of vegetables. We are exactly in Salento, the so-called “ land of the sun, of the sea, of the wind”. The particular weather condition of this strip of land, kissed by the sun nearly all year round, the composition of the soil and the benevolent influence of the sea make it possible to get unique products. The cultivation is directly put into practice by our farm. We follow all the phases, using the integrated production technique, on more than twenty-five hectares of greens in open field.

The picking

That of the picking is a very important moment because, it rewards all the work done during the cultivation and gives great satisfaction in seeing the plants given their fruits. Our skilled staff picks the vegetables by hand selecting them on the field. After that, greens are put in cases of maximum 23 Kg to avoid damages and immediately transported to the factory to be processed fresh.

The working process

Our vegetables are naturally dried under the strong sun of Salento, preserving in them all the organoleptic and nourishing qualities. The sun-drying technique is an ancient art that, even though it is delicate and difficult, allows to obtain an absolute unique result: softness of the pulp, preservation of vitamins, proteins and minerals, and a special harmonic flavour which is far more recognizable. The salting determines the good end result of the desiccation, that’s why we still do it manually. All the processing phases regarding tomatoes, artichokes, cime di rapa, lampascioni and other greens are followed by the diligent and experienced hands of our southern country-women.

The packaging

The last phase is the bottling of the greens, where no preservatives are added to the food. The confection is directly done in our factory. It is still effected with masterly skill and great care by the hands of our country-women, who follow step by step the good result of our traditional recipes. Our grandmothers used to lay in stores for the winter many of the home-made food prepared during the summer time. The safety rules and the protection of the quality of our products are always respected. We do our best in order to bring on your table all the care and the love we put in making our products. i soleggiati

Sun-dried cherry tomatoes

The Cherry tomatoes are cultivated in April and are picked The sun-dried cherry tomatoes are fragrant and appetizing, by hand in the month of July. All the phases are processed perfect to surprise your guests during a hors d’oeuvre. Also inside our factory. The tomatoes are picked, washed, selected, very good with a fresh mozzarella, on a pizza, on a bruschetta manually cut, salted and desiccated in the sun for 4-5 days on (roasted bread) with capers from Racale or for a fast and wood frames. Then, they are selected, washed and seasoned delicious pasta with fresh basil. An ever-increasing number of with Mediterranean spices and put in extra-fine-olive-oil. famous chef have noticed the versatility of this product and are We still use this traditional method, handed us down by our using it more and more to create extraordinary dishes. grandfather. To obtain 800 Gr. of sun-dried cherry tomatoes we need about 10 Kg of fresh tomatoes and more than 130 working hours!

Ingredients “Cherry” sundried tomatoes (65%), extra virgin olive oil (30%), capers, unrefined seasalt, hot pepper, apple vinegar, aromatic herbs, fresh mint, garlic, lemon-juice.

230 g cod. PCSE0230 box 6 pz

1600 g * cod. PCSG1600 box 2 pz * in sunflower seed oil and extra virgin olive oil

16 Sun-dried long tomatoes

The long tomatoes are cultivated in April and May and The sun-dried long tomatoes are typical of the Mediterranean are picked by hand in July and August. All the phases are diet in South Italy. Eaten with durum wheat bread, the good processed inside our farm. Once picked, they are washed, smell of fresh mint, hot chili pepper and garlic is a real delight. selected, cut, laid on desiccation frames, salted e put in the If accompanied with other greens, they become an excellent sun for 4-5 days. Then, there’s a new selection and a rewashing hors d’oeuvre. Very tasty on pizza. Many chef also use them with water and wine-vinegar. Finally they are seasoned with to create original first course or for vegetables dishes. Inside Mediterranean spices and put in extra-fine-olive-oil. To obtain them, there’s all the taste of our southern sun! 1 Kg of dried tomatoes we need about 10 Kg of fresh tomatoes and more than 130 working hours. Only the best tomatoes arrive in the glass jars, those that have properly matured and have maintained all the organoleptic and nourishing qualities, giving an absolutely unique taste. Ingredients Sun-dried long tomatoes (65%), extra virgin olive oil (30%), capers, unrefined seasalt, hot pepper, apple cider vinegar, mint , aromatic herbs, garlic, lemon juice.

230 g cod. PMSE0230 box 6 pz

1600 g * cod. PMSG1600 box 2 pz * in sunflower seed oil and extra virgin olive oil

17 Sun-dried zucchini

We cultivate the zucchini in open field in the month of April Very good as hors d’oeuvre or alone for a vegetable meal. and we pick them up by hand in June and July. Then they are Also good to dress rice-salad, cold pasta or on pizza: they are washed, selected, cut into slice with all the peel, salted and crackling and with a delicious taste of sun! desiccated on frames in the sun for 3-4 days. After that, they are selected again, washed, seasoned with Mediterranean spices and put in extra-fine-olive-oil. To obtain 500 Gr. of dried zucchini we need about 10 Kg of fresh zucchini and more than 120 working hours! We have learnt from our grandpa to respect the natural time of maturation and desiccation of the vegetables, only in this way they conserve all their nourishing richness.

Ingredients Sun-dried zucchini (65%), extra virgin olive oil (30%), capers, unrefined seasalt, hot pepper, apple cider vinegar, mint , aromatic herbs, garlic, lemon juice.

230 g cod. ZCSE0230 box 6 pz

1600 g * cod. ZCSG1600 box 2 pz * in sunflower seed oil and extra virgin olive oil

18 Sun-dried eggplants

Our aubergines are cultivated in open field in April and are They have a resolute and determinate taste. Very good picked by hand in the months of July and August. In our for a sandwich or on pizza. If boiled in water with some farm they are washed, selected, cut into slices, salted, put on wine-vinegar for few minutes, they become an excellent desiccation frames and laid in the sun for 3-4 days. Then they ingredient to prepare rolls stuffed with fresh cheese, tuna and are selected, washed and seasoned with Mediterranean spices capers. Taste them also as hors d’oeuvre or after the Parmesan and put in extra-fine-olive-oil. To obtain 500 Gr. of dried manner. aubergines we need about 10 Kg of fresh aubergines and more than 130 working hours. Still today many families in the south used to conserve aubergines in thousand different ways. We try to reproduce the same love for these vegetables and to maintain the traditional working process.

Ingredients Sun-dried aubergines (65%), extra virgin olive oil (30%), capers, unrefined seasalt, hot pepper, apple cider vinegar, mint , aromatic herbs, garlic, lemon juice.

230 g cod. MLSE0230 box 6 pz

1600 g * cod. MLSG1600 box 2 pz * in sunflower seed oil and extra virgin olive oil

19 Sun-dried sweet red peppers

The sweet red peppers are cultivated in open field in They have an inimitable taste and give colour and fantasy to the month of May and are picked by hand in August and every dish. Very good as hors-d’oeuvre or to prepare delicious September inside our farm. They are washed, selected, cut in rolls stuffed with fresh cheese, tuna and capers. large slices, salted, put on desiccation frames and laid in the sun for 3-4 days. During desiccation in the sun, peppers need to be turned more times on the frame. That’s a delicate work that taxes us much time and resources but, we are very proud to be one of the few companies working in this way because we want to guarantee a first quality result. The process ends with the greens put in extra-fine-olive-oil. To obtain 300 Gr. of dried peppers we need 10 Kg of fresh peppers.

Ingredients Sun-dried sweet red peppers (65%), extra virgin olive oil (30%), capers, unrefined seasalt, hot pepper, apple cider vinegar, mint , aromatic herbs, garlic, lemon juice.

230 g cod. PRSE0230 box 6 pz

1600 g * cod. PRSG1600 box 2 pz * in sunflower seed oil and extra virgin olive oil

20 Big appetizer from Salento (mixed vegetables)

The greens in this dried hors-d’oeuvre are cultivated in open It is already prepared to be served on the table as hors- field from April to May and are picked by hand from June to d’oeuvre. In it you will find all our greens and all the intense September. they are washed, selected, cut into large slices, taste of the southern sun. If broken in small pieces, it can be put on desiccation frames and laid in the sun for 3-4 days. All used to dress a rice-salad or a cold-pasta. The pleasant summer the phases are carried out inside our farm and still by hand, taste all the year round! as we have learnt from our grandpa and as we hope to teach to our sons. Only the respect of the right time of maturation maintains the high quality of our products.

Ingredients Extra virgin olive oil (30%), sundried tomatoes, sundried aubergines, sundried zucchini, sundried peppers, “Leccina” stoned olives, capers, hot pepper, unrefined seasalt, apple vinegar, aromatic herbs, fresh mint, garlic, lemon-juice.

230 g cod. GASE0230 box 6 pz

1600 g * cod. GASG1600 box 2 pz * in sunflower seed oil and extra virgin olive oil

21 Dried red onions in cooked grape must

Our onions are cultivated in open field from february Perfect with white meat or cheese. Excellent as appetizer and and picked by hand in the month of june, when they are into typical Apulian rustic cakes. Really surprising on pizza: it fully mature. This kind of onion is a very sweet one with likes to children too! unmistakable taste. Each and every onion is washed, peeled, cut into slices and dried by using a fully natural method. That typical tecnique preserves all their organoleptic qualities and keeps them crackling. Once dried they are laid to macerate in vincotto, which is a cooked grape must, according to an old traditional recipe typical of our land. It’s a very particular product: who loves it can’t help it!

Ingredients Dried red onion (60%), extra virgin olive oil (30%), apple vinegar, cooked grape must (3%), sugar, unrefined seasalt, lemon-juice.

230 g cod. CPLE0230 box 6 pz

1600 g * cod. CPLG1600 box 2 pz * in sunflower seed oil and extra virgin olive oil

22 “Cherry” Tomato Confit

We grow these cherry tomatoes on our own land, just a few This combination has created a side dish with a great kilometres from the sea, in the period April-July – the month personality. It is sweet and fresh at the same time, marrying they are harvested, selected, and then cut. All completely by beautifully with white meat or fish as well as being perfect hand. with green or potato salads and – why not – an excellent The word “Confit” comes from French and is used to describe accompaniment for fresh mozzarella or on bruschetta. a traditional preserving technique that involves drying at low temperatures over a long period, with sugar. This lengthy process means that the flavour of the cherry tomatoes can be kept more or less intact, together with all of their rich, fresh taste, while the sugar adds a pleasant touch of sweetness. This type of careful processing also preserves all of the nutritional qualities of the fruit, which remains full of Ingredients lycopene and minerals. Pomodoro “Ciliegino” (49%), olio extra vergine di oliva (49%), zucchero, sale integrale.

230 g cod. PCFE0230 box 6 pz

1600 g * cod. PCFG1600 box 2 pz * in sunflower seed oil and extra virgin olive oil

23 i tipici

Green tomatoes from Salento

They are cultivated in open field in the month of May and The green tomato is a very appetizing food. It is excellent as picked by hand in July, when the tomatoes are still green. hors-d’oeuvre if accompanied with cheeses and very good to They are washed, selected, cut into slices and laid to mature prepare vegetables on the spit. Try it also in a fresh salad! under salt. This old typical technique of the southern tradition was handed us down by our grandfather. After this step the green tomatoes are seasoned with Mediterranean spices and put in extra-fine-olive-oil. On your table arrives this excellent preserved food, prepared like our grandmothers did during the summer time. The aim was that to taste summer savors also during the long winter.

Ingredients Green tomatoes (60%), extra virgin olive oil (30%), capers, unrefined seasalt, hot pepper, apple cider vinegar, fresh mint, garlic, herbs, lemon juice.

230 g cod. PMVE0230 box 6 pz

1600 g * cod. PMVG1600 box 2 pz * in sunflower seed oil and extra virgin olive oil

26 Country style eggplant fillets

They are cultivated in open field in the month of May and They have a resolute and appetizing taste. Very good for a picked by hand in August and September. They are washed, hors-d’oeuvre or to stuff sandwiches and toasts. Excellent to selected, peeled, cut in thin strips and laid to mature under season our “frisa di grano”, a typical hard bread of our region. salt. “Allucarcu” is a typical expression of our local speech and is the method used for this old technique. The strips of aubergines are then seasoned with Mediterranean spices and put in extra-fine-olive-oil. The fresh mint gives the final touch to this typical recipe of Southern Italy. The unique taste of fresh aubergines on your table all the year round!

Ingredients Eggplants fillets (60%), extra virgin olive oil (30%), capers, unrefined seasalt, hot pepper, apple cider vinegar, fresh mint, garlic, herbs, lemon juice.

230 g cod. MLFE0230 box 6 pz

1600 g * cod. MLFG1600 box 2 pz * in sunflower seed oil and extra virgin olive oil

27 Chili peppers from Salento

The hot peppers are cultivated in open field between the The hot pepper gives taste and strength to every dish. Who end of May and the beginning of June. The picking, between loves piquant uses it on pasta or pizza. Even the oil becomes August and October, requires more steps because of the hot and it can be used as dressing. The hot pepper is one of peculiarities of this plant. All the phases are done by hand the most important greens in our land: if it happen to find inside our farm. They are washed, selected, removed of their yourselves in the city of Ruffano in late September, don’t lose petiole, cut into rings and laid to mature under salt. Then, the occasion to visit the feast “te lu maru” (of the hot taste). without adding any other ingredients, they are put in extra- fine-olive-oil. It is a process that requires experience and care because, only in this way, our hot peppers arrive on your table all the year round.

Ingredients Hot peppers (65%), extra virgin olive oil (30%), apple cider vinegar, unrefined seasalt, lemon juice.

230 g cod. PPPE0230 box 6 pz

1600 g * cod. PPPG1600 box 2 pz * in sunflower seed oil and extra virgin olive oil

28 “Lampascioni” wild onions

They are wild greens and grow at 5-10 cm under the soil. They In our dialect they are called “pampasciuni”. They are often can’t be cultivated and their presence on our tables is possible used as hors-d’oeuvre. They have a singular taste and are very only thanks to the farmers that collect them digging the crackling. Southern housewives use them to prepare delicious ground with a hoe. We buy these greens from them. It is very omelettes or potato-salads. important to wash them well and carefully. After the washing, we scald them in water and wine-vinegar. Then, we start to clean them by hand with a small knife. The cleaning consists in removing the external part in order to arrive to the core of the vegetables. This process requires a lot of time, great care and patience. In the end they are put in extra-fine-olive-oil and seasoned with fresh mint and hot chili pepper.

Ingredients “Muscari comosum (L.) Mill.” (65%), extra virgin olive oil (30%), hot pepper, apple vinegar, unrefined seasalt, fresh mint, garlic, sugar, aromatic herbs, lemon-juice.

230 g cod. LMPE0230 box 6 pz

1600 g * cod. LMPG1600 box 2 pz * in sunflower seed oil and extra virgin olive oil

29 Broccoli florets from Puglia

These vegetables are a typical variety of our region, Salento. It The tops can be used in different ways. If fried quickly, they can is very difficult to translate “cime di rapa” into English, maybe dress orecchiette (little ears of home-made pasta): a typical it can be “turnip tops”. These greens make part of our rural Apulian dish. Very good as hors-d’oeuvre, excellent with meat identity and are very appreciated among all our typical dishes. or cheeses. They are processed entirely in our farm from fresh They are cultivated starting from October and are picked, in and without the use of preservatives: all Apulia in nature! different steps, from December to March. The time of picking depends on the variety of the plant and on the technique used. The tender tops are cut by hand from plants as they keep on growing: different cutting phases are applied on the same plant. Once picked, the tops are washed and cleaned from their hard parts, scalded, seasoned and put in extra-fine-olive-oil.

Ingredients Broccoli flowers (65%), extra virgin olive oil (30,%) hot pepper, unrefined seasalt, apple cider vinegar, garlic, lemon juice.

230 g cod. RAPE0230 box 6 pz

1600 g * cod. RAPG1600 box 2 pz * in sunflower seed oil and extra virgin olive oil

30 “Leccine” red olives

These olives are typical of our area and are picked between These small olives are very tasty and suitable to season October and November through hand-harvesting. Farmers aperitifs, salads, fish recipes or for meat cooked after the bring the olives in our farm where they are washed, selected pizzaiola manner. The Apulian cuisine is never short of them. according to the size and put into water and salt for about Try them in a potato-salad! 6 months in order to neutralize their bitter taste. This long wait comes from our tradition and is necessary to have good eatable olives. After this long time, olives are reselected and only the best of them are put in water and salt and pasteurized.

Ingredients “Leccina” olives (67%), water (30%), unrefined seasalt, lemon-juice.

230 g cod. OLLS0230 box 6 pz

1600 g cod. OLLG1600 box 2 pz

31 Seasoned “Leccine” red olives

The Leccine olives are typical of South Salento. Expert farmers Can’t lack in cuisine. They have an excellent taste. For their pick them up from tree by hand-harvesting between October versatility they are really suitable to flavor every sort of recipes. and November. They bring the olives to our factory where the Very good as a snack or an aperitif, appetizing in a green process to neutralize their bitter taste starts. They are selected salad or in a potato-salad. Unfailing in meat cooked after according to the size, washed and put in water and salt for the pizzaiola manner or in a baked fish. And then… let’s play about six months. It is a method that requires long time and upon fantasy! hard work but, it is also the best traditional system to produce excellent results. In the last step, olives are put in extra-fine- olive-oil with spices and hot chili pepper.

Ingredients “Leccina” type olives (65%), extra virgin olive oil (30%), hot pepper, herbs, unrefined seasalt, garlic, lemon juice.

230 g cod. OLLE0230 box 6 pz

1600 g * cod. OLLG1600 box 2 pz * in sunflower seed oil and extra virgin olive oil

32 “Celline” black olives in brine

They are black olives typical of our area and are completely Our farmers call them “le mature” (the full-grown). They have picked in November through hand-harvesting. Farmers bring a unique taste and are very appetizing. We use them to dress the olives in our farm where they are washed, selected wild chicories or delicious dishes of meat. When they meet according to the size and put into water and salt for about 6 bread they become “puccia” (little round bread with black months in order to neutralize their bitter taste. We still use this olives: a specialty of Salento). Absolutely insuperable. Try ancient method. After this, olives are reselected by hand and them! simply put in water and salt.

Ingredients “Cellina” olives (67%), water (30%), unrefined seasalt, lemon-juice.

230 g cod. OLCS0230 box 6 pz

1600 g cod. OLCG1600 box 2 pz

33 Seasoned “Celline” black olives

They are typical olives of our area and are completely picked We call them “le mature” (the full-grown). They are soft and in the month of November. Farmers bring the olives to our tasty. Very good to dress vegetables, dishes of meat or baked factory where they are washed, selected according to the size fish. You can also find them in a durum wheat loaf bread: in and put in water and salt for 6 months to neutralize their bitter this case you are in front of Mrs “puccia salentina” (little round taste. They are selected according to the size, washed and bread with black olives: a specialty of Salento). put in water and salt for about six months. Once this process is ended, in a natural and traditional way, the olives are put in extra-fine-olive-oil and dressed with spices and hot chili pepper.

Ingredients “Cellina” type olives (65%), extra virgin olive oil (30%), hot pepper, herbs, unrefined seasalt, garlic, lemon juice .

230 g cod. OLCE0230 box 6 pz

1600 g * cod. OLCG1600 box 2 pz * in sunflower seed oil and extra virgin olive oil

34 Capers from Salento in sea salt

Capers are typical of the Salento landscape and of the country The “caper of Racale” is a smell-full and unique berry. It can tradition. During all the ‘900 whole families got up very early be added to green-salads or potato-salads, stewed meat with in the morning and went to the countryside to pick the capers white wine or to pasta after the pizzaiola manner. We also up, one by one, from the low and bushy plants. In the ’70 use them to prepare the “pittule” ( savory fritters: a specialty the town of Racale was a leader in the production of capers. of Salento), delicious with pieces of tomatoes, capers and Unfortunately not many peasants bring now capers to our anchovies. farm because, the most prefer to keep them for themselves. When capers arrive to our factory, they are washed, removed from their petiole and preserved with salt for 3-4 months. After that, we drain the water in excess and we add dried sea-salt coming from the Salinas of Margherita di Savoia, then capers are bottled natural, as they are. Recently we Ingredients have planted fields of new caper-plants in our area, and have Capers (60%), unrefined seasalt started to promote the importance of “the caper” not only in (40%). our nation but also in foreign countries. This project can maybe give a favourable incentive to fight the present state of crisis of our territory.

150 g cod. CPPS0150 box 6 pz

35 “Crudaiola” artichokes hearts

Small, tender and appetizing, these artichokes are an They can be used to enrich a hors-d’oeuvre, to dress cold autochthon variety named “brindisino”. The cultivation starts rice together with our Mediterranean greens and are really in the beginning of October and the picking in April. The fresh delicious on pizza. They have a natural taste and are also artichokes end their working process within eight hours of excellent to enrich a warm dish. They are very crackling: this being picked. This kind of artichoke is very tender. We remove feature makes of them one of our most sought-after product! the leaves and we turn it by hand with a small knife. Then it is scalded and is put in extra-fine-olive-oil. No other ingredients or spices are added in order to valorize the unique taste of this product.

Ingredients Artichokes (65%), extra virgin olive oil (30%), apple vinegar, unrefined seasalt, lemon juice.

230 g cod. CRFE0230 box 6 pz

1600 g * cod. CRFG1600 box 2 pz * in sunflower seed oil and extra virgin olive oil

36 “Crudaiola” extra small artichokes hearts

The “Violetto Brindisino” is a very special autochthonous Our Extra Artichoke Hearts are the top of our artichoke range. species of artichoke. It takes its name from the particular Crunchy, with a mild flavour, they are delicious when eaten purple colour that its leaves turn as it nears ripening. Grown on their own, ideal for garnishing fresh salads and perfect from the month of October, it is gently harvested by hand in for enhancing and adding value to any dish, thanks to their May. This artichoke is a true cure-all: it helps lower cholesterol natural freshness. levels, stimulate diuresis and regularise the intestinal functions.

Ingredienti Artichokes (65%), extra virgin olive oil (30%), cider vinegar, unrefined salt, lemon juice.

230 g cod. CFFE0230 box 6 pz

37 “Crudaiola Candini” little artichokes

The “brindisino” variety of artichoke is autochthon of our area. They are like the cherries: once you have started you just go This kind of artichokes can only be cultivated taking small on! It is a very precious product because of the little quantity plants from an already existent plantation. The cultivation produced in a season and often soon sold out for their starts in the beginning of October and the picking in the exquisiteness. Our artichokes are tender, crackling and very month of May. It is a very hard work and requires a lot of care: appetizing. Very good as hors-d’oeuvre, to dress rice or a just think that, to pick a chase of these artichokes, we have pasta-salad. Space to fantasy! to work for hours on fields of many hectares. The “candino” artichoke is the last one that is picked, in the month of May. The fresh artichokes end their working process within eight hours of being picked. This kind of artichoke is very tender. We remove the leaves and we turn it by hand with a small knife. Then it is scalded and is put in extra-fine-olive-oil. Ingredients Artichokes (65%), extra virgin olive oil (30%), apple vinegar, unrefined seasalt, lemon juice.

230 g cod. CRCE0230 box 6 pz

38 “Crudaiola Extra Candini” Extra Small Artichokes

Ingredienti Artichokes (65%), extra virgin olive oil (30%), cider vinegar, unrefined salt, lemon juice.

230 g cod. CREC0230 box 6 pz

39 “Crudaiola” artichokes with stem

This variety is called “brindisino” and is autochthon of our area. These artichokes with stem are particularly nice at sight. Use This kind of artichokes can only be cultivated taking small them for an elegant hors-d’oeuvre or on a pizza. If sautéed, plants from an already existent plantation. The cultivation they can enrich a warm dish. Our grandmothers used to bring starts in the beginning of October and the picking in the them on table in special occasion. Try them: You will taste all month of March. In the first picking, artichokes are cut with the flavor of these natural and crackling artichokes! the whole stem. The fresh artichokes end their working process within eight hours of being picked. We remove the leaves and we turn it by hand with a small knife. Then it is lightly scalded and is put in extra-fine-olive-oil and sunflower-oil.

Ingredients Artichokes (65%), extra virgin olive oil (30%), apple vinegar, unrefined seasalt, lemon juice.

520 g cod. CRGG0520 box 6 pz

1600 g * cod. CRGG1600 box 2 pz * in sunflower seed oil and extra virgin olive oil

40 Giardiniera (Mixed Pickled Vegetables)

The Giardiniera mixed pickled vegetables by i Contadini Appealing, tasty-looking vegetables with a crisp, crunchy, is prepared from late September to the end of November. pleasingly sweet and sour flavour - perfect for fresh appetizers. The four types of vegetable - peppers, fennel, carrots and Also delicious as a side dish for meats and in summer, it can be cauliflower are harvested and prepared while at their freshest. added to a rice salad or cold pasta dish, although for this, we The pickling is still carried out manually, by the expert hands recommend chopping it a little. The perfect accompaniment of the women in the family, following a traditional recipe, and for an appetizer with cold meats and cheese. the vegetables are bottled in glass jars with a very mild sweet Buon appetito with our giardiniera. and sour solution. Its colours will bring you a breath of warmth from our home.

Ingredients cauliflower, carrot, yellow sweet pepper, red sweet pepper, fennel, water, apple cider vinegar, sugar, unrefined seasalt, lemon juice.

520 g cod. GRDA0520 box 6 pz

1600 g * cod. GRDA1600 box 2 pz * in sunflower seed oil and extra virgin olive oil

41 i ripieni

Sun-dried tomatoes stuffed with Mediterranean tuna fish

The long tomatoes are cultivated in open field in our farm Very good for a hors-d’oeuvre, in hot dishes or simply as starting from April and May. They are picked by hand in July vegetables. An ever-increasing number of Chefs are charmed and August. Once in our factory, they are washed, selected, by these sun-dried stuffed tomatoes and propose original and cut, salted and laid in the sun on desiccation frames for unexpected recipes. Have you ever thought to try them on 4-5 days. It is a traditional method handed us down by our pizza? grandfather. A second step foresees a rewashing with water and wine-vinegar. Tomatoes are now ready to be stuffed, patiently and by hand, with tuna from the Mediterranean sea and capers of Racale. Then they are put in extra-fine-olive-oil.

Ingredients Sundried tomatoes (45%), extra virgin olive oil (30%), Tuna “Euthynnus alletteratus Rafinesque” (15%), capers, unrefined seasalt, apple cider vinegar, lemon juice. Contains: Tuna.

230 g cod. PMTE0230 box 6 pz

1600 g * cod. PMTG1600 box 2 pz * in sunflower seed oil and extra virgin olive oil

44 Sun-dried zucchini rolls stuffed with Mediterranean tuna fish

The zucchini are cultivated in open field in our farm starting These zucchini are excellent for an appetizing hors-d’oeuvre. from April and are picked by hand in June and July. Once in our Also good to dress rice-or pasta salads. Try and see! factory, they are washed, selected, cut into slices with their peel, salted and laid in the sun on desiccation frames for 3-4 days. Then they are scalded with water and wine-vinegar. With great patience and care, our women stuff the zucchini- rolls with Mediterranean tuna and capers of Racale. Then they are put in extra-fine-olive-oil. Through this ancient working method, the zucchini remain crackling and save all the unique taste of the sun-dried vegetables.

Ingredients Sundried zucchini (45%), extra virgin olive oil (30%), Tuna “Euthynnus alletteratus Rafinesque” (15%), capers, unrefined seasalt, apple vinegar, lemon-juice. Contains: Tuna.

230 g cod. ZCTE0230 box 6 pz

1600 g * cod. ZCTG1600 box 2 pz * in sunflower seed oil and extra virgin olive oil

45 Sun-dried eggplant rolls stuffed with Mediterranean tuna fish

The aubergines are cultivated in open field in our farm in the These aubergine-rolls are excellent for hors-d’oeuvre or to month of April and are picked by hand in July and August. dress a rice salad or a cold pasta. Having a small store of them After the picking, they are washed, selected, cut into slices in your cupboard is always a good idea! with all their peel, salted and laid in the sun on desiccation frames for 3-4 days. At this point the greens arrive in our factory and there’s a rewashing with water and wine-vinegar. Aubergine-rolls are now ready to be stuffed, patiently and by hand, with tuna from the Mediterranean sea and capers of Racale. Then they are put in extra-fine-olive-oil. This traditional preparation remembers that of our grandmothers: in the past this kind of preservation assured fresh aubergines for all the family all the year round. Ingredients Sundried eggplants (45%), extra virgin olive oil (30%), Tuna “Euthynnus alletteratus Rafinesque” (15%), capers, unrefined seasalt, apple vinegar, lemon-juice. Contains: Tuna.

230 g cod. MLTE0230 box 6 pz

1600 g * cod. MLTG1600 box 2 pz * in sunflower seed oil and extra virgin olive oil

46 Sun-dried pepper rolls stuffed with Mediterranean tuna fish

The sweet red peppers are cultivated in open field in our farm These stuffed pepper-rolls are really perfect for an appetizing in the month of May and are picked by hand in August and hors-d’oeuvre. Very good also to dress a rice salad or a pasta September. After the picking, they are washed, selected, cut salad. In these sun-dried greens there’s all the flavor of our into large slices, salted and laid in the sun on desiccation South! frames for 3-4 days. During desiccation in the sun, peppers need to be turned more times on the frame. That’s a hard work that taxes us much time and resources but, we are very proud to be one of the few companies working in this way because we want to guarantee a first quality result. At this point the dried peppers arrive in our factory and there’s a rewashing with water and wine-vinegar. At this point they become rolls, ready to be stuffed, patiently and by hand, with tuna from the Ingredients Mediterranean sea and capers of Racale. At the end they are Sundried peppers (45%), put in extra-fine-olive-oil. extra virgin olive oil (30%), Tuna “Euthynnus alletteratus Rafinesque” (15%), capers, unrefined seasalt, apple cider vinegar, lemon juice. Contains: Tuna.

230 g cod. PRTE0230 box 6 pz

1600 g * cod. PRTG1600 box 2 pz * in sunflower seed oil and extra virgin olive oil

47 Cherry peppers stuffed with Mediterranean tuna fish

The cherry-peppers have a round shape. They are cultivated These stuffed peppers are ideal as hors-d’oeuvre but, also very in the month of May and are picked by hand in the end of good to dress a pasta salad or a rice salad. Their singular colour August, when they are completely red. After the picking, they will give originality to every dish! arrive in our factory and are washed. Then we remove their petioles and all the internal seeds. At this point they are left in water and wine-vinegar for the right maturation. Once ready, they arrive in our lab and here they are rewashed with water and wine-vinegar and stuffed, one by one, with Mediterranean tuna and capers of Racale. At the end they are put in extra- fine-olive-oil.

Ingredients “Cherry” peppers (45%), extra virgin olive oil (30%), Tuna “Euthynnus alletteratus Rafinesque” (15%), capers, unrefined seasalt, apple vinegar, sugar, lemon-juice. Contains: Tuna.

230 g cod. PPTE0230 box 6 pz

1600 g * cod. PPTG1600 box 2 pz * in sunflower seed oil and extra virgin olive oil

48 i condimenti

Sun-dried tomatoes pâté

The long tomatoes are cultivated in open field in our farm This pie is really fantastic to prepare appetizing bruschette in the months of April and May and they are picked by hand (roasted bread), sandwiches or toasts. It is delicious if joined in July and August. Once picked, they are washed, selected, to cheeses. For a special and original meal, add it to pasta cut by hand, salted and laid in the sun on desiccation frames together with some fresh basil. How much fantasy do you for 4-5 days. That’s a natural method, a traditional technique have? Use it all! handed us down by our grandpa. Then, there’s a new selection and a rewashing with water and wine-vinegar. At this point they are ground together with capers of Racale and Mediterranean spices. The pie is then put in extra-fine-olive- oil. To obtain 1 Kg of dried-tomatoes for the pie, we need about 10 Kg of fresh tomatoes.

Ingredients Sundried tomatoes (57%), extra virgin olive oil (34%), capers, onion, apple vinegar, unrefined seasalt, aromatic herbs, lemon juice.

230 g cod. PTSE0230 box 6 pz

52 Green tomatoes pâté

The green tomatoes of Salento are cultivated in open field This pie is suitable to prepare original and appetizing in the month of May and are picked by hand in July, when bruschette (roasted bread). Very good if joined to soft cheeses. the tomatoes are still green. They are washed, selected, cut Try it with pasta, rocket and some flakes of parmesan cheese. A into slices and laid to mature under salt. This old typical real surprise for exigent people! technique of the southern tradition was handed us down by our grandfather. After this step the green tomatoes are ground together with capers of Racale and other Mediterranean spices. The pie is then put in extra-fine-olive-oil. This product requires time and care but the result is absolutely excellent. Our grandmothers prepared this special pie in the past and we are really very proud to have maintained the same excellence!

Ingredients Green tomatoes (30%), aubergines, extra virgin olive oil, onion, capers, apple cider vinegar, unrefined seasalt, herbs, lemon juice.

230 g cod. PTVE0230 box 6 pz

53 Black olive pâté

The Leccine and Celline olives are typical of our area. They are This pie is delicious to prepare bruschette (roasted bread), picked up from tree by hand-harvesting between October and sandwiches or toasts. Very good if joined to a matured cheese. November. Farmers bring the olives to our factory, where the Try it also sautéed with some warm pasta. Really an unfailing process to neutralize their bitter taste starts. They are selected product! according to the size, washed and put in water and salt for about 6 months. It is a method that requires long time and hard work but, it is also the best traditional system to produce excellent results. After that, we take only the pulp of these two kinds of olives in order to have a perfect balance between taste and colour. The pie is then put in extra-fine-olive-oil.

Ingredients Black olive (kind Leccina and Cellina) (86%), extra virgin olive oil, unrefined seasalt, lemon juice.

230 g cod. PTOE0230 box 6 pz

54 Pepper pâté

The sweet red peppers are cultivated in open field in May and Our pepper-pie is lightly piquant, very aromatic, with a mix are picked by hand in August and September inside our farm. of flavors. Delicious to prepare bruschette (roasted bread) or They are washed, selected, cut in large slices and let to mature to enrich a sandwich. Very good in slightly-fried onions, in a under salt for a short period. At the end, they are rewashed, mussel sauté, for meat cooked after the pizzaiola manner or on reselected and triturated together with other greens and pasta with tomato sauce. Mediterranean spices. The pie is then put in extra-fine-olive- oil. All the working process is made by hand in order to obtain a tasteful and appetizing pie, as that done in the past.

Ingredients Red sweet peppers (32%), extra virgin olive oil (30%), sundried tomatoes, aubergines, hot peppers, onion, apple cider vinegar, aromatic herbs, unrefined seasalt, lemon juice .

230 g cod. PTPE0230 box 6 pz

55 “Salento bomb” hot chili pepper pâté

In this pie we use hot peppers which are called “cornetti”. They It’s a must, an unfailing product in cuisine! It can be used in are cultivated in open field in the end of May and are picked slightly-fried onions, in a mussel sauté and for meat cooked by hand from August to October. Once in our factory, they after the pizzaiola manner. Who loves hot and piquant can are washed, selected, removed of their petiole, cut into rings try it on pizza or on pasta. The hot pepper of Salento is the top and let matured under salt for a short period. Then they are of the whole local agricultural production. If it happen to find triturated with the adding of some Mediterranean spices and yourselves in the city of Ruffano in late September, don’t lose put in extra-fine-olive-oil. the occasion to visit the feast “te lu maru” (of the hot taste).

Ingredients Hot peppers (50%), extra virgin olive oil (30%), peppers, sun-dried tomatoes, apple cider vinegar, unrefined seasalt, lemon juice.

230 g cod. PTBE0230 box 6 pz

56 Artichokes pâté

The Violetto Brindisino is a very special native variety of Artichoke pâté is a very mild product that is perfect on pasta artichoke. The name comes from the special purple colour – an excellent filling for lasagne, for example – and it is also of the artichoke as it ripens. We grow these artichokes from marvellous on toasted bread, especially the Pane di Altamura October and harvest them from March to early June. The variety, a great filling for ravioli, savoury tarts, olive bread and artichokes are harvested and delicately prepared by hand, in a bread rolls. period of just 24 hours. This variety of artichoke has a high inulin content, a very small amount of insoluble fibre and a high potassium content. These characteristics make it both soft and particularly full of flavour. And not only is it tasty, it is also exceedingly healthy: it stimulates bile secretion, lowers cholesterol, and also regulates bowel and bladder functions. Ingredients The pâté is prepared simply, with artichokes and extra virgin Artichokes (70%), extra olive oil. There’s no need to add anything else. virgin olive oil, apple vinegar, unrefined seasalt, lemon-juice.

230 g cod. PTCE0230 box 6 pz

57 Pizza style mixed vegetables pâté

In this all-dressing you will find all the greens cultivated in If you haven’t got idea on what to cook for your guests, this open field in our farm from April to May and which are picked all-dressing can save you! It is suitable to prepare delicious by hand from June to September. The vegetables are naturally bruschette (roasted bread) or to dress pasta or rice, hot and dried in the sun and then worked by hand from our women. cold dishes. Have a nice meal! Tomatoes, onions, capers and olives in one product, the all put in extra-fine-olive-oil.

Ingredients Sundried tomatoes (45%), extra virgin olive oil (25%), onion, stoned “Leccina” olives, capers, unrefined seasalt, apple vinegar, aromatic herbs, lemon-juice.

230 g cod. CNPE0230 box 6 pz

1600 g * cod. CNPG1600 box 2 pz * in sunflower seed oil and extra virgin olive oil

58 Country style mixed vegetables pâté

In this all-dressing you will find all the greens cultivated in It is an incredible versatile product, create to dress pasta or rice, open field in our farm from April to May and which are picked cold or hot dishes. Delicious to prepare bruschette (roasted by hand from June to September. The vegetables are naturally bread) or to dress meat or any other dish. Cook with fantasy! dried in the sun and then worked by hand from our women. Aubergines, zucchini, tomatoes and onions in one product, the all put in extra-fine-olive-oil.

Ingredients Extra virgin olive oil (25%), sundried aubergines, sundried courgettes, sundried tomatoes, onion, stoned “Leccina” olives, capers, unrefined seasalt, apple vinegar, aromatic herbs, lemon-juice.

230 g cod. CNCE0230 box 6 pz

1600 g * cod. CNCG1600 box 2 pz * in sunflower seed oil and extra virgin olive oil

59 “Conserva mara” traditional spreadable cream

This recipe is a poetry. Coming from an ancient tradition, The point of a knife is enough to flavor and enrich every kind of this conserve has become year by year a luxury and a dainty dish: it can be spread on durum wheat bread or on meat; also mouthful. Its preparation requires long time and great care, excellent on pasta and with legumes. It is hot but also very so we can say that love and patience are its main ingredients. tasty. This recipe was handed us down by our grandmothers: This hot conserve is one of the most important recipes of in it there’s not only the taste of our sun but also all their our territory; we are working hard to safeguard it not only love, all their patience and all their care in preparing delicious because it speaks about our grandmothers’ rural life but things! also because it’s important to hand these specialties down to the new generation, for the future. 1/3 of peppers, 2/3 of tomatoes, onion, fresh basil are boiled together and cooked till to obtain a thick sauce. Then it is put in small containers (in order to facilitate its cooling) and laid in the sun to drain Ingredients all the water in excess and to permit the condensation. During Hot chili pepper (40%), sweet the day it lays in the strong sun, in the night it stays in places red pepper, extra virgin olive oil with no humidity. This operation needs to be done more times (20%), sundried tomatoes, onion, and for a lot of days. When it is ready, it is kneaded by hand unrefined seasalt, apple vinegar, adding some extra-fine-olive-oil and put into sterilized jars. lemon-juice. To produce 500 Gr. of this conserve, we need 100 Kg of fresh product. If you really want to taste our Salento savors, start from here!

130 g cod. CNSE0130 box 6 pz

60 linea rossa

“La rustica” home made tomato sauce

This sort of tomato is cultivated in open field in our farm It is an artisanal, rustic, pulpy tomato sauce and is ready in from April to May. Tomatoes are picked by hand in the 5 minutes cooking. It suits good with some typical, local months of July and August and are treated in an artisanal dishes of the southern tradition. Excellent on home-made art from fresh: they are scalded, strained, bottled with pasta or on pizza. Try it! fresh basil without the adding of salt, and pasteurized with a natural heat treatment. At the opening of the bottle, you will smell all the fresh flavor of the South!

Ingredients 250 g 500 g 2000 g Tomato, 99% fresh basil 1% (250/500 g) Tomato 100% (2000 g) cod. PASR0250 cod. PASR0500 cod. PASR2000 box 12 pz box 12 pz box 5 pz

“La dolce” home made cherry tomato sauce

This small tomatoes are cultivated in open field in our It is a really good tomato sauce, as that made at home. farm in April and are picked by hand in the months of July Very fragrant and sweet, it is ready in 5 minutes of and August. Once picked, they are washed and treated cooking. It is fine and delicate, very suitable to prepare fish in an artisanal way. Then they are scalded, strained, or to dress croutons and pizzas. bottled with fresh basil without the adding of salt, and pasteurized. When you open this sauce, you will taste all the good fragrance of the fresh tomato and the fresh basil!

Ingredients 250 g 500 g Tomato kind “Ciliegino”(99%), fresh basil (1%). cod. SALC0250 cod. SALC0500 box 12 pz box 12 pz

64 “La bio” organic home made tomato sauce

For this sauce we use biological tomatoes which are It is an artisanal, rustic, pulpy tomato sauce and is ready cultivated in open field. They are picked by hand in the in 5 minutes cooking. It is very pulpy and is very suitable months of July and August and are treated in an artisanal for our local dishes. Delicious on home-made pasta, in the art. They are scalded, strained, bottled with fresh basil lasagna or in the aubergines parmesan. Try it also on pizza without the adding of salt, and pasteurized. At the in order to appreciate its brilliant red colour! opening of the bottle, you will discover the flavors of fresh home-made tomato sauce!

Ingredients 250 g 500 g Red organic tomato 100%. cod. PASB0250 cod. PASB0500 box 12 pz box 12 pz

“La gialla” yellow home made tomato sauce

Ingredients 250 g 500 g Tomato (100%) cod. PASG0250 cod. PASG0500 box 12 pz box 12 pz

65 “I Pelati” hand made peeled long tomatoes au naturel

This sort of tomato is cultivated in open field in our farm That’s a turgid and pulpy tomato, excellent cut into rings from april to may. Tomatoes are picked by hand in the on pizza, perfect in large chunks to enrich a seafood pasta. months of july and august and are treated in an artisanal This tomato gives freshness to all dishes! art from fresh: they are slightly scalded, peeled and put into glass jars exsclusively by hand. At the opening of the jar, you will smell all the flavor of the fresh tomatoes!

Ingredients 550 g 1600 g Tomato (78,3%), water, unrefined seasalt, lemon juice. cod. PMPN0550 cod. PMPN1600 box 6 pz box 6 pz

Ready made tomato sauce with “Celline” olives

Wherever you go, the landscape of Salento is graced with It has an original and unique taste: this sauce is the Cellina-olive trees. Their fruits are not only used to obtain South! Try it with every sort of pasta, on condition that an excellent Apulian oil but are also a great tit-bit. We use underdone. Be careful because, during the 5 minutes of them (unstoned) in this tomato sauce. It is made with our preparation, the temptation to dip a piece of bread in the best tomatoes which are cultivated in open field by us. The sauce, as we did when we were children, is really very selection of the olives is still made by hand: this is possible strong! only thanks to the patience of our peasants that follow the whole working process according to ancient recipes.

Ingredients 250 g Tomato sauce (85%), stoned olives kind “Celline” (8%), extra virgin olive oil cod. SAOE025 0 (5%), dried onion, unrefined seasalt. box 12 pz

66 Ready made tomato sauce with tuna and capers

The best tuna of the Mediterranean sea and the typical The capers of Racale and the tuna give to this sauce a capers of Racale are plunged in this flavored fresh really unique taste! Try it on pasta, on pizzas or on what tomato sauce and the result is exceptional. A unique and you like best. This sauce is very particular and will certainly unrepeatable taste keep together all the flavors of our satisfy even the most exigent palates. South. The tomatoes are cultivated in open field in our farm, the tuna is fished in the Mediterranean sea and the capers are selected with great care by the expert hands of our women: all this ingredients meet together giving you a tasty and flavored sauce, treated only with a simple pasteurization.

Ingredients 250 g Tomato sauce (86,5%), Tuna “Euthynnus alletteratus cod. SATE0250 Rafinesque” (6%), extra virgin olive oil (4%), capers (2%), box 12 pz dried onion, unrefined seasalt. Contains: Tuna.

Country style ready made tomato sauce

Sun-dried greens like zucchini, aubergines and tomatoes Warm it up for 5 minutes and enjoy your senses smelling mixed to onion and extra-fine-olive-oil give this excellent all the good flavors of our sun-dried greens and our fresh fresh tomato sauce, prepared according to an old country tomatoes, then dress your pasta and your day will have a recipe. Following the same natural ingredients and unique taste. In this sauce there’s all the South! the same care necessary for its preparation, the brand iContadini has realized this sauce after the country manner! The sauce is realized with fresh tomatoes cultivated in open field in our farm and selected by hand with great care. A very genuine and flavored sauce treated only with a simple pasteurization.

Ingredients 250 g Tomato sauce (88%), extra virgin olive oil (4%), sundried tomatoes, cod. SACE0250 sundried eggplants, sundried zucchini, onion, unrefined seasalt. box 12 pz

67 Ready made tomato sauce with chili pepper

An artisanal sauce made with our best fresh tomatoes, It just needs to be warmed up for 5 minutes et voilà: a cultivated in open field and selected by the expert hands ready hot chili pepper sauce. Very good to dress pasta, of our peasants, the best onions and the best hot chili pizzas or any other dish. It is also excellent pure, so to pepper. A sauce of a really resolute and unique taste. Who better appreciate its unique taste! loves hot and piquant dishes, will certainly appreciate this sauce, treated only with a simple pasteurization.

Ingredients 250 g Tomato sauce (92%), extra virgin olive oil (5%), dried hot cod. SPPE0250 pepper (1%), dried onion, unrefined seasalt. box 12 pz

Ready made tomato sauce with sun-dried tomatoes

A double version of tomato in this tasty sauce. There’s our A tasty tomato sauce, good whenever you want something fresh tomato, cultivated in open field, picked and worked special. Warm it up for 5 minutes and enjoy the smell according to the old traditions. Then, there’s our typical of all the typical flavors of Salento. Excellent on pasta or sun-dried tomato, processed with care and patience: it pizza. Even in winter, you will have the sensation to live a needs 130 working hours. In this sauce, only treated with long and sunny day in Salento. a simple pasteurization, two great tastes meet together giving a triumph of colours and flavors of our South!

Ingredients 250 g Tomato sauce (82%), sundried tomatoes (10%), extra cod. SPME0250 virgin olive oil (5%), onion, unrefined seasalt. box 12 pz

68 Ready made tomato sauce with basil

Expert hands chose the best leaves of basil, one by one, Cook it for 5 minutes and enrich your pasta, better if and arrive in our most delicious tomato sauce of Apulia. home-made as the southern tradition wants. Very good A pasteurization treatment is applied on this product. even on pizza. Fanciful dishes can be prepared thanks to Simplicity and care meet together in this sauce and this sauce! their fragrance will give to your home the same smell people met in the street on Sunday morning when the housewives were cooking for their families. That’s a good and genuine sauce.

Ingredients 250 g Tomato sauce (90%), sundried peppers (5%), extra virgin cod. SABE0250 olive oil (4%), dried onion. box 12 pz

Ready made tomato sauce with sweet peppers

Our best sun-dried peppers meet the most genuine This dense and pulpy sauce is produced in an artisanal and natural tomato sauce we have ever produced. manner. It is ready in 5 minutes cooking. The unique Tomatoes and peppers are cultivated in open field in our fragrance of the sun-dried pepper will inebriate your farm. They are treated in an artisanal art from fresh, kitchen. Try it on pasta or on pizza. Have a nice meal! according to an old traditional recipe handed us down by our grandmothers. A simply pasteurization treatment is applied on this product too. Suitable for fast dishes, but inside there’s all the patience and the time of sauce perfectly done!

Ingredients 250 g Tomato sauce (90%), extra virgin olive oil (5%), fresh basil cod. SAPE0250 (3%), dried onion, unrefined seasalt box 12 pz

LECCE

GALLIPOLI

S.M. di Leuca

www.icontadini.it

“ Sometimes I close my eyes and go back with my mind catching old images and memories. It usually happens in those sunny days of summer time in my Salento, when all is in complete silence around me but full of work. So I sit between the rows of vines in my farm-land and close my eyes.

Here the sun is very hot. It dries the tomatoes e burns the skin leaving deep signs. But I’m proud of all my wrinkles because they are the result of the sun that has warmed me up for a whole life but, they are also the sign of my hard-working life done for this country that I love with all my essence. Our precious land is a value that has to be handed from father to son, from mother to grandson. Salento is a generous territory that offers a lot of good things and especially healthy vegetables, full of taste and authentic flavors. Slowness, patience, care, honesty: those are the smells of our land.

With closed eyes I’m really full of thoughts and memories. With open eyes I see the passion and the care of my beloved grandchildren, Edoardo and Emanuele. They are the present and the future. They are iContadini, and I with them. Because if you are a true farmer, you’ll never end to be it. “

nonno Fiumano www.icontadini.it