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They say frisella was brought by Enea when he disembarked in Porto Badisco, on Salento’s East Coast. They are doughnuts shaped dry bread cooked in stone oven and served with tomatoes, olive oil, or any of our condiments. Taralli are boiled first, then cooked in oven; that’s the secret that makes them stay fragrant and crumbly for a long time. They can also be used in soups, as appetizer or snack. Pasta Orecchiette typical from Salento in different kind of wheat organic brown and white. Pesto & patè and cream made from fresh vegetable as artichokes, rapini, olive, sun dried tomatoes.
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M&O Paris Sep 2019 – 06-10 September 2019
COOK & SHARE Hall 3 — Stands C113
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