As varied as its landscape, Apulian cuisine is frugal, authentic and firmly rooted in terroir. From sunny Salento to the highlands, hills and ravines of the Murge area; from the pristine Tremiti islands to the seemingly endless coastland, centuries-old olive groves, vineyards and fields dotted with drystone trulli, diversity and intensity are the leitmotiv to the region. Our Apulian Experience Box will supply you with such delicate specialties as dried tomato pâté with capers and Mediterranean spices, ideal to highlight the crunchiness of our taralli; toasted-flour orecchiette for pairing with turnip-green pesto; Salento’s signature almond brittle, cupeta araba, and soft amaretti macaroons providing intriguing textural contrasts… You will venture into the heart of Italy’s northeasternmost region thanks to the Ventuno Experience Box – from the comfort of your own home.
Hand-crafted in sustainable wood, our Experience Box accommodates the finest ingredients for your very own, authentic Apulian aperitif. Each product is the genuine expression of its terroir, hailing from certified or organic crops and family-run, boutique estates.
The Apulian Aperitif Experience Box has been designed for 4 persons and comprises savory taralli (bagel-shaped bread specialties) in a fun, squashed variant sans central hole, so as to facilitate their enjoyment with a scrumptious spread of bell pepper or dried tomato pâté and a few drops of exceptional, fumé-flavored extra virgin olive oil; classic Apulian lampascioni, rich in mineral nutrients (walnut-sized bulbs of the Leopoldia comosa, a hyacinth-like plant; their flavor is similar to a small onion’s, with a distinctively bitter undertone), ready for pairing with bruschetta or local frisedde; and the Bombino varietal Brut spumante whose dry sparkle and intense floral bouquet round off the Apulian aperitivo to perfection.
Hand-crafted in sustainable wood, our Experience Box accommodates the finest ingredients for your very own, authentic Apulian dinner. Each product is the genuine expression of its terroir, hailing from certified or organic crops and family-run, boutique estates
How best to enjoy your Apulian lunch or dinner
Preparation time: 30 minutes
Bring a large pot of abundant water to boil; this should take some five minutes. Salt the boiling water (c. 10 grams per liter of water) and cook your orecchiette (80 grams per person) in the boiling, salted water. Being from durum wheat semolina and toasted-wheat flour, these will take up to 15 minutes to be ready for draining, so in the meantime, you have ample time to pour the contents of one of the jars of turnip-green pesto (one per packet of orecchiette) into a saucepan, drizzle it with extra virgin olive oil and heat it on a low flame.
Drain the pasta when al dente, i.e. firm and not overcooked, keeping aside a little of the cooking water, which you will add into the saucepan with the orecchiette themselves, tossing the mixture for a couple of minutes on a low flame so it amalgamates properly.
Traditionally, orecchiette are served in a large terrine, placed in the middle of the table with a nice wooden spoon or ladle so everyone can help themselves. If you want to spice up this classic, you can heat a jar of Mara preserve with chili pepper and place it by your terrine so each of your guests can polish up their dish to taste.
And for a truly unique finish, why not complete the lot with the “poor man’s cheese”, ground, stale bread tossed in a saucepan with a drizzle of olive oil.
Pair with a glass of Nero di Troia served at 16 to 18° C.
Hand-crafted in sustainable wood, our Experience Box accommodates the finest ingredients for your very own, authentic Apulian dessert. Each product is the genuine expression of its terroir, hailing from certified or organic crops and family-run, boutique estates
Our Apulian Dessert Experience Box has been designed for 4 persons and comprises the full array of almond and cocoa-based delicacies typical of the region: assorted chocolates featuring different cocoa blends; a dark chocolate bar studded with almonds and Giffoni hazelnuts; cupeta, an almond brittle borrowed from the Arab tradition, present in the region since time immemorial; delicate, soft amaretti macaroons from Apulian almonds and rose water; the surprising myrtle berries indigenous to Salento, coated with chocolate and powdered sugar; and finally, the fruity, velvety sweetness of a native Apulian passito, Primitivo di Manduria Dolce Naturale DOCG