Apulia - The largest boutique for Italian quality food

Presentazione Apulia

Prodotti collegati a Apulia

Tutti Frutti Ananas - Drain Drain

Tutti Frutti Ananas Drain Drain - 2018

57.64 €

Tutti Frutti Ananas - Magrana Rosé

Tutti Frutti Ananas - Morango

Tutti Frutti Ananas - Nespola

Tutti Frutti Ananas - Toranja

Crispy taralli with chili - Terra dei Sapori

Taralli friabili con peperoncino - GR. 300

3.46 €

Apulian Focaccia from Altamura with dresh tomatoes

Out of stock

Apulian Frese with wholemeal

Out of stock

Bread from Altamura DOP

Out of stock

Iced Tarallini with lemon - Terra dei Sapori

Out of stock

Pane Campano tipo Pugliese (Apulian bread)

Out of stock

Taralli with fennel seeds - Arconatura

Out of stock

Taralli with sugar from Monte Sant'Angelo

Out of stock

Tarallini with hazelnuts - Terre dei Sapori

Out of stock

Traditional Tarallini - Terra dei Sapori

Out of stock

Apulian Nodini mozzarella fiordilatte - Puglia Sapori e Dintorni

Nodini fiordilatte pugliesi 50 gr. in conf. da 250 gr.

4.96 €

Apulian Stracciatella - Puglia Sapori e Dintorni

Stracciatella pugliese - GR. 250

4.96 €

Cacionerone di Puglia

Cacionerone di Puglia - 1 kg.

38.00 €

La Golosa di Puglia - Burrata Pugliese

La Golosa di Puglia Burrata Pugliese - 250g

4.60 €

La Golosa di Puglia - Stracciatella Pugliese

La Golosa di Puglia Stracciatella Pugliese - 250g

4.60 €

Apulian Caciocavallo from Andria matured in the pit - Caseificio Olanda

Out of stock

Apulian Fior di latte mozzarella from Andria - Caseificio Olanda

Out of stock

Apulian fiordilatte trecce di mozzarella (mozzarella braid) - Caseificio Olanda

Out of stock

Bocconcini di Mozzarella Pugliesi - Caseificio Montrone

Bocconcini di Mozzarella Pugliesi - 30 gr. in conf. da 250 gr.

4.96 €

Burrata Pugliese - Caseificio Montrone

Burrata Pugliese - 300 gr.

6.96 €

Capuliato with cherry tomatoes - Casa Morana

Out of stock

Azienda Agricola Morella - La Signora Primitivo Magnum 1.5 lt.

Azienda Agricola Morella La Signora Primitivo Magnum - 2020

97.00 €

Other vintages

Azienda Agricola Morella - Mondo Nuovo Primitivo Magnum 1.5 lt.

Azienda Agricola Morella Mondo Nuovo Primitivo Magnum 1.5 lt. - 2017

97.00 €

Azienda Agricola Morella - Negroamaro - Primitivo Magnum

Azienda Agricola Morella Negroamaro - Primitivo Magnum - 2020

48.00 €

Other vintages

Azienda Agricola Morella - Old Vines Primitivo

Azienda Agricola Morella Old Vines Primitivo - 2021

50.40 €

Azienda Agricola Morella - Old Vines Primitivo Magnum 1.5 lt.

Azienda Agricola Morella Old Vines Primitivo Magnum 1.5 lt. - 2017

97.00 €

Other vintages

Azienda Agricola Morella - Primitivo - Malbek Magnum 1.5 lt.

Azienda Agricola Morella Primitivo - Malbek Magnum 1.5 lt. - 2018

48.00 €

Other vintages

Cantine due Palme Ettamiano Primitivo

Cantine due Palme Ettamiano Primitivo - 2021

18.00 €

Cantine due Palme Selvarossa Riserva

Cantine due Palme Selvarossa Riserva - 2020

21.00 €

Progetto Calcarius - Brutal

Progetto Calcarius Brutal - 2019

42.13 €

Progetto Calcarius - Frecciabomb Rosso

Progetto Calcarius Frecciabomb Rosso - 2020

18.33 €

Progetto Calcarius - Nù Litr Rosso - 1 Lt.

Progetto Calcarius Nù Litr Rosso - 1 Lt. - n.v.

17.36 €

Progetto Calcarius - Roz

Progetto Calcarius Roz - 2019

27.45 €

Progetto Calcarius - Soul Mate

Progetto Calcarius Soul Mate - 2017

22.40 €

Rivera - Puer Apuliae Nero di Troia Riserva

Rivera Puer Apuliae Nero di Troia Riserva - 2017

26.96 €

Azienda Agricola Morella - Old Vines Primitivo Imperiale 5 lt.

Out of stock

Progetto Calcarius - Bombigiana

Out of stock

Progetto Calcarius - Fos

Progetto Calcarius - Frecciabomb Rosé

Out of stock

Progetto Calcarius - Hellen Bianco

Out of stock

Progetto Calcarius - Hellen Orange

Out of stock

Progetto Calcarius - Hellen Rosé

Out of stock

Progetto Calcarius - Kunzite Bianco

Out of stock

Progetto Calcarius - Nù Litr Bianco - 1 Lt.

Out of stock

Progetto Calcarius - Nù Litr Orange - 1 Lt.

Out of stock

Progetto Calcarius - Nù Litr Rosa - 1 Lt.

Out of stock

Progetto Calcarius - Soul Glou Rosso

Out of stock

Progetto Calcarius - Troiabomb

Out of stock

Progetto Calcarius - Vinetto

Tenuta Macchiarola - Giro di Boa

Out of stock

Aloise - Extra Virgin Olive Oil from Apulia Agriè

Out of stock

Zurlo - Extra Virgin Olive Oil from Apulia Agriè

Out of stock

Orecchiette from Apulia -Arconatura

Orecchiette from Apulia (bag) - 500 gr.

3.88 €

Cavatelli Arconatura

Out of stock

Gigli De Carolis

Out of stock

Occhi di Lupo De Carolis

Out of stock

Riccia De Carolis

Out of stock

Spaghetti De Carolis

Out of stock

Spaghettoni De Carolis

Out of stock

Zitoni De Carolis

Out of stock

Post inerenti Apulia

The secret of a creamy and enveloping pasta? Certainly not cream, but as you know amid is the key. In this case the Spaghetti Maxi di Gragnano - Pastificio Dei Campi are on the frontline for amid level and quality as we’ve experienced many times, included the dish of Pasta di Gragnano in the photo. The three years rotation of the fields, located in Apulia, guarantees a healthier ground with lower yield but a certainly higher quality of raw materials. A quality that reflects immediately in the dish, where the flavor, the consistency and the properties of the pasta Pastificio dei Capi are the perfect ingredients to raise the level of your recipes.

OIP
02/03/2020 10:11:28

When we talk about Primitivo di Manduria and other Apulian wine varieties in general, Cantine San Marzano is a warranty both of quality and variety. The Apulian winery, indeed, not only produces many different varieties of Primitivo di Manduria doc, but it tries to experiment other wines too, always remaining coherent to the use of local grapes. And that’s how Cantine San Marzano Cinquanta Collezione is born, a name deriving from the minimum age of the vines from which the wine made grapes derive, a wine that literally tastes like Apulia. It could only be like this, with a blend of Primitivo and Negroamaro that gives fruit, spices and characteristic liquor aromas, while at the palate the structure is well defined and certainly present, full bodied, soft, but in a smaller dimension compared to the single variety primitivo of the same winery, making it more towards an important table wine (perfect with red meat and roasted meat) than a meditation wine.

OIP
08/05/2019 10:29:46

Puglia Sapori e Dintorni (Bari) will be our direct supplier as it concerns the burrata, stracciatella and many other products from the Apulian cheese making tradition. A craft company that makes the handwork and the selection of the freshness of the raw materials, to give the customer a final product enclosing the best of the Apulian tastes. The strong suit of the Burrata pugliese - Puglia Sapori e Dintorni resides in the perfect mozzarella/panna ratio, that makes balanced both for the consistency and the taste, which is a fundamental characteristics in a fresh product. Indeed, when you taste it, the mozzarella outside proves to be thick at the right point, the inside is creamy at the right point and not excessively compact, making lighter the whole complex.

OIP
22/01/2019 09:25:48

FEUDI SAN MARZANO Primitivo di Manduria Sessantanni was born with the aim to reinterpret an Apulian wine aligned to the tradition, bringing back in the market the original tastes of its native land, of the first bottles that were produced here, in San Marzano, in the province of Taranto. Since then it started a long series of awards (among which the three glasses Gambero Rosso) and appreciations both concerning the quality of the wine in the bottle and the company production philosophy. When you pour the primitivo di Manduria in the glass you can immediately perceive its out of the ordinary intensity, a color that remains on dark tones, at the nose stands out dark berry fruits, species and an alcoholic note. At the palate it is very soft, almost fortified with honey and barrique notes. Recommended ad an after meal meditation wine too.

OIP
21/01/2019 09:21:25

Italy’s dry stone walls have recently been elected World Heritage Site by the Unesco. They’ve been inserted in the list as elements that are able to incorporate the harmony between man and nature, moreover they are work to prevent hydrogeological instability. It is a true form of art, for which is necessary a mix of scientific specific knowledges in geology, architecture and engineering. The project is particularly widespread in Valtellina, Apulia, Pantelleria and Amalfi Coast, where the collaboration between the wine cellars, workers from other fields and school projects too has shown, again, how the wine bottle is only the top of a much more complex ensemble rich in history, culture and emotions.

OIP
04/01/2019 10:03:45

The Cavalieri family has been committing in the durum wheat cultivation field since 1800, an experience that in 1918 turned into a pasta production activity. The personal knowledge led the Pastificio Benedetto Cavalieri to select only Apulian and Basilicata durum wheats, cultivated excluding the massive use of herbicides going to the detriment of quantity but improving the quality. After becoming a renowned excellence in the homemade pasta production, the last challenge for Benedetto Cavalieri has been the whole wheat pasta. A product that is often seen ad healthy but damaging the taste, so the mission of the company has been making Benedetto Cavalieri whole wheat pasta healthy and tasty at the same time. After many researches and tests the results is an organic pasta not only endowed with great organoleptic properties, but also with an enveloping and rustic taste, as in the case of the Mezzi rigatoni of Organic Durum Wheat Semola Whole Wheat- Pasta Benedetto Cavalieri, a truly interesting and versatile format for your recipes.

OIP
12/12/2018 09:03:41

Stracciatella is a typical fresh cheese of the Apulian tradition, originally born from the rests of the mozzarella making process, but with the passing of time it has become an authentic gastronomic speciality thanks to its delicate flavor and creaminess. Apulian Stracciatella - Caseificio Voglia di Latte is shipped exclusively every Monday and Wednesday, produced the night before by the Apulian cheese producer Voglia di Latte to guarantee the best freshness. It is obviously good natural as it is with some cold cuts, but it is a great alley for you recipes too. For example in a dish of Spaghetti - Pasta Bossolasco with sauce made up of Pachino Cherry Tomatoes and a little of 'Nduja of black calabrian pig - Consorzio Nero di Calabria to contrast the stracciatella sweetness and finally some Sicilian crushed and seasoned green olives Nocellara del Belice - Az. Agricola Melia as a garnish.

OIP
12/09/2018 11:46:59

It's not always easy to find food with a good taste but remaining light, ricotta can satisfy your request. Historically it was the poor's food, as it comes from boiling the remaining milk after the cheese production, and it owes its proper low fat and high protein content to this characteristic. This products to be at its best needs to be as fresh as possible, for this reason Ricotta - Caseificio Voglia di Latte is produced in Apulia and sent us the same day every week on Monday. It is great eaten naturally, in a pasta but also working it for some dessert recipe will give you a lot of satisfactions.

OIP
24/08/2018 12:27:39

When we're talking about traditional Apulian pasta, Dibenedetto company is a guarantee of quality. The headquarters are set in the famous village of Altamura, in the province of Bari, a locality that is besides the seat of the"Wheat Exchange", a source raw material and knowledges Didenedetto is constantly in touch with in order to offer the best possible product. The pasta is made up of selected local durum wheats, followed by artisanal processings (dough, filling and drying) slow and low aggressive at environment temperatures, in order to preserve the nutritional and taste qualities. Recipe: Orecchiette with turnip tops Ingredients (for 4 people) 2 kg of Cime di Rapa Pugliesi, 400g Orecchiette di Bari Dibenedetto, Pachino Cherry Tomatoes, Extra anchovy fillets in oil Extra virgin olive oil - Mare Puro, salt, extra virgin olive oil, garlic and chili. Preparation Cook the turnips for a few minutes in boiling salted water and add the orecchiette to complete the cooking. In a saute pan with oil, garlic, anchovies, tomatoes and chili. Pour the pasta Dibenedetto with turnips, blow up and serve.

OIP
09/05/2018 12:55:32

If you are fond of smoky tastes you must be a real fan of smoked scamorza - Caseificio Voglia di Latte. This product had its origin in the regions of Molise, Campania, Apulia and Abruzzo. The production method is similar to the fiordilatte ones, that is to say a very short or null seasoning, followed by a smoking in specific chambers for 15 minutes at 45°-50° resting for only one day. The result is a spun curd cheese with a smoked shade given by the external part, balanced by the internal sweetness obtaining a special and unique contrast. We’re giving you a simple and quick recipe, working well both as an aperitif or an appetizer, that will save you when you will be lack of time: speck and scamorza rolls Ingredients: smoked scamorza - Caseificio Voglia di Latte*, Speck - 5 months maturing Cut the scamorza into strips (not too small, otherwise they’ll dry too much) and roll them up in speck slices. Take a baking tray with a sheet of oven paper on it, put the rolls on the tray and then in the oven at 160° for a few minutes, until the scamorza will be melted.

OIP
31/01/2018 17:50:48

If someone asked me a product that perfectly represents freshness and real Italian taste I would answer Apulian Burrata - Caseificio Voglia di Latte for sure. It is a fior di latte mozzarella shell containing an outstanding stracciatella heart that is to say a fresh stretched curd cheese. Its invention dates back to 1956 when a cheese making artisan called Lorenzo Bianchino had to deliver the fresh milk to the surrounding villages was forced to remain in a shelter due to a storm . So he prepared the mozzarella and used it to protect the fresh milk and cream to conserve it finally closing it with two strings of straw: giving birth to a true treasure of the Italian gastronomic culture. Burrata is exceptional on toasted bread with some cold cuts, or on a pizza with culatello or raw ham; it also pairs very good with shrimps and anchovies.

OIP
28/01/2018 15:10:05

When you're walking along the streets or in a park at the end of October you will find yourself immersed in a yellow, orange and brownish landscape due to the fallen leaves. These colors reminds us that Autumn is the best season for the Mantua Pumpkin (Zucca Mantovana), which is unquestionably the Italian best one. Its origins in Italy dates back to many centuries ago, when it was imported from Asia and the New World. Usually pumpkin is well known for the outstanding tortelli stuffing, but today we're giving you a different recipe: Mezze maniche cacio e pepe with pumpkin cream and crispy ossocollo. Ingredienti: Mezze maniche Mancini, Mantua Pumpkin (Zucca Mantovana), Ossocollo ( Capocollo ) - Salumificio Lovison, Aloise - Extra Virgin Olive Oil from Apulia Agriè, Pecorino Sardo con caglio vegetale - Dolce di cardo stagionato 6 mesi - Azienda Agricola Mureddu Aru, Coarse sea salt of Trapani, black pepper. First cut the pumpkin into pieces and put it into the oven for 20 minutes. When its pulp will be soft remove it from the skin and put it into a mixer adjusting with salt and evo oil. Put the mezze maniche into salted boiling water for half the time it is written on the box. Meanwhile cut the ossocollo into small pieces and cook until crispy in a frying pan with a little evo oil. When the pasta will be a half of its cooking time drain it preserving the pasta water, so finish the cooking in a pan where before it was toasted some black pepper adding gradually the pasta water. When it will be ready turn the fire off and mantecate with the grated pecorino and some black pepper. Take a soup plate, put the pumpkin cream at the bottom, so the pasta and finally the crispy ossocollo with a last dust of black pepper.

OIP
25/10/2017 11:45:26

Sandwiches are one of the most ancient dishes of the human culinary history. They've been making all around the world for thousand years in infinite variants, one of the most ancient has its origin in Italy as it was made by the Romans. The historians say that the Romans were so fond of "Panis ac perna" (sandwich with prosciutto crudo) that there was plenty of open air cold cuts markets and a street too called "Panisperna" was dedicated to that delicious food. As nowadays sandwiches have become a true art representing a country gastronomy heritage, today we want to honor the historical tradition giving you an ancient recipe with a touch of new representing the past and present of the Italian gastronomy. The sandwich we're giving you is simple, fresh and tasty, what makes it exceptional is the choice of only genuine and high quality Italian products. - Stonebaked organic Pugliese type bread - Forno Astori: made with natural dough beginning with a natural starter and 100% Italian certified biologic flour without any additive and cooked a wooden oven. - Prosciutto San Daniele DOP (raw ham) on piece - Il Camarin: a top quality Raw Ham thanks both to the section of excellent meats and the processing which is mostly hand made. - Apulian Stracciatella - Caseificio Voglia di Latte: a typical Apulian cheese with donates an unique taste to your sandwich, impossible not to fell in love with it, it has to be as fresh as possible. - Pachino Cherry Tomatoes: cultivated in a Sicilian area famous for the quality of the tomatoes that grow on its ground, they have a sweet and pleasant taste. - A final touch of arugula to balance with a bitter shade.

OIP
12/09/2017 11:30:21

The orecchiette are the Apulia pasta par excellence, and who could be a better orecchiette producer than Benedetto Cavalieri? In fact not only Cavalieri is a high quality pasta producers well known all over the gastronomic world, it is really an Apulia producers, in fact its headquarters are in Lecce. The rigorous selection of the raw materials grown in the hills between Apulia and Basilicata and the use of the delicate method for the pasta production have make the final product unique and delicious. Today we're giving you a recipe that includes this particular kind of pasta: Orecchiette with dried tomatoes, taggiasche olives and buffalo ricotta cream. Ingredients: Orecchiette Cavalieri, Under the Sicilian sun dried tomatoes, Olive taggiasche denocciolate - Pexto, Ricotta di Bufala (Buffalo Ricotta) - Caseificio Artigianale Esposito, Organic extra virgin olive oil - Adamo, Raw Sea Salt Picked by Shoulder - Cuordisale - Salinagrande, Sicilian lemons Verdelli. Firstly put the orecchiette in boiling salted water and look at the cooking time on the package. Meanwhile in a pan with a little EVO oil make the dried tomato and olive cook for 1\2 minutes. Take a bowl putting the ricotta in, season it with some grated lemon zest and then blend it adding a little of milk. When the orecchiette will be ready, drain them. Put the buffalo ricotta cream at the base of a soup plate, then the orecchiette and finally the dried tomatoes and olives.

OIP
08/09/2017 17:42:34

If you want to make a really successful Italian pizza you need to start from real Italian good quality ingredients. For the dough try the Tumminia Biologic Semiwhole Flour Stone Milled - Az. Agricola Fastuchera to give an exceptional aroma (only as an addition, because as a main flour this type only is not enough "strong" to levitate as a pizza), the real artisanal Campania buffalo mozzarella Aversana type buffalo mozzarella di Bufala Campana aus Battipaglia - Caseificio Esposito or the Apulian Mozzarella Fiordilatte - Caseificio Voglia di Latte. You can't do it without San Marzano tomatoes DOP - Agrigenus a real DOP, an excellence which has been awarded as the best San Marzano tomato and the Sicilian oregano in the bunch - Az. Agr. Balducco Fulgatore is fundamental too Also the other ingredients are important, we're suggesting you some pairings: -Pizza with Smoked Buffalo Provola from Battipaglia - Caseificio Esposito, potatoes and Guanciale (jowl bacon) - La Cinta di Guido. -Pizza with San Marzano tomatoes DOP - Agrigenus, Aversana type buffalo mozzarella di Bufala Campana aus Battipaglia - Caseificio Esposito and after the cooking add Apulian Stracciatella - Caseificio Voglia di Latte and 1/2 boneless San Daniele DOP raw ham - Il Camarin. -Pizza with San Marzano tomatoes DOP - Agrigenus, Aversana type buffalo mozzarella di Bufala Campana aus Battipaglia - Caseificio Esposito, Gorgonzola DOP and 'Nduja of black calabrian pig - Consorzio Nero di Calabria.

OIP
14/07/2017 11:26:06

Need a fresh and quick ideas for these hot summer days? Here's a genuine, tasty and fresh recipe: toasted bred with stracciatella, tuna bottarga and mint aromatized zucchini. Ingredients: slices of bread, Apulia stracciatella, tuna bottarga Bluefin tuna bottarga 500/800 - La Bottarga di Tonno Group, zucchini, Italian extra virgin olive oil, fresh mint, salt and black pepper Firstly toast the bread, cut bottarga into thin slices and season it in a small bowl with some extra virgin olive oil. Cut the zucchini into thin rounds and make them stir fry in a pan with some evo oil seasoning with some salt and black pepper. When zucchini will be almost ready add the fresh mint leaves sliced by hand, finish the cooking and amalgamate in order to make vegetables absorb fresh mint aroma and taste. Finally take a slice of toasted bread, put stracciatella as the base and over it put mint aromatized zucchini and then the tuna bottarga Bluefin tuna bottarga 500/800 - La Bottarga di Tonno Group with a final splash of evo oil, you and your guests will immediately fell in love with it! A great wine pairing to add value this recipe will be a Franciacorta white sparkling wine as La Valle “Naturalis” - Franciacorta Extra Brut D.O.C.G. .