Slow food Defence

Gargano citrus fruits

Eel of Lesina Hvar

Caciocavallo podolico of Gargano

Fava of Carpino

Black Pig from Dauni Hills

Cow Podolica of Gargano

Biscuit of Ceglie

Capocollo of Martina Franca

Carrots of Polignano

Black Chickpeas of Murgia Carsica

Red onion of Acquaviva

Almond of Toritto

Traditional bread of Alta Murgia area

Sheep of Altamurana

Tomato Queen of Torre Canne

Ball di Gravina

Apricot of Galatone

Almon Fig of San Michele Salentino

Tomato Fiaschetto of Torre Guaceto

Tomato Queen of Torre Canne

Canestrato Cheese Pugliese DOP (Protected designation of origin)

Canestrato Pugliese is a hard cheese made from sheep’s milk. The milk is heated and rennet of lamb is added; the broken curd into small grains, is then pressed in wicker baskets (canestri di giunco), hence the name of the cheese, and then dried to eliminate the serum in excess. The last stage consists in salting the forms through the immersion in brine and the seasoning, which lasts for a period that ranges from two to ten months. This cheese has a cylindrical shape and weighs from 7 to 14 kilograms. The crust is hard and thick and the color is more or less dark, the basket leaves marks due to the pressing; the appearance is straw yellow and compact, the smell is intense and persistent, while the flavor becomes stronger depending on the time of ageing. It must be stored in a cool and dry place.

Olive oil Dauno DOP (Protected designation of origin)

Produced mainly with olives varieties that derive from Peranzana, Coratina, Ogliarol a Garganica and Rotondella, this Olive oil is sold with one of the following designations: Alto Tavoliere, Basso Tavoliere, Gargano e Sub-Appennino. The colors vary from green to yellow; Fruity taste, with an eventual light spicy and sour sensation. – Basso Tavoliere: intense odour, herblike, fruity; sweet taste with spicy and sour sensations, a final taste like artichokes. Dense and pasty. – Alto Tavoliere: intense odour fruity and reminds of herbs and flowers; the taste is also fruity with a good equilibrium between sour and spicy. – Gargano: high olive odour and fruity too; sweet taste, fragrant and reminds of nuts. – Sub Appennino: fruity odour, sweet taste

Table Olive “La Bella della Daunia” DOP (Protected designation of origin)

Known for its big “dimension”, for its fine taste, for the beauty and consistency of its flesh. They are green or black, with a thin film. Its cultivation, widespread in Foggia province, began around 1400, becoming an activity of great importance in the territory of Cerignola. It has a full and tasty flavor and the pulp is full and compact, the yield is 80%, which is appreciated even when eaten alone and not accompanied with wine or other dishes.

Orange Del Gargano IGP (Protected Geographical Indication)

This orange belongs to the varieties “bionda comune del Gargano” and to the local variety “duretta del Gargano” also known as “arancia tosta”. The Biondo Comune del Gargano is spherical or pear-shaped and the peel more or less thin, the color is an intense golden yellow; The Orange duretta has instead a round or oval shape locally known as “duretta tonda or viso lungo”; light orange peel; amber pulp, crisp, with a few or none at all. This orange stands out from the others because of its late maturation that occurs at the end of April-May and sometimes even in August, and due to its particular shelf life, in the past it could sustain to travel up to 30-40 days and arrive intact in Chicago or New York

Lemon Femminello del Gargano IGP (Protected Geographical Indication)

The areas where this product was discovered are the coasts of the Gargano Promontory from Vico del Gargano and Rodi Garganico up to Ischitella. It comes from the cultivar of lemons, so-called “nostrani” or local, and derivatives of varieties Femminello City, historically and commercially divided into: 1) Lemon “a scorza gentile”, also called Lustrino has a spheroidal shape, the skin color is light yellow, its particularly smooth and very thin. The pulp and juice are yellow, with just a few seeds; the juice is not less than 35% of the weight of the fruit; 2) lemon oblong with elliptical shape, has medium-large dimensions, weighing not less than 100 g; the peel is an intense yellow citrine, medium thickness, more or less smooth. The pulp and juice are citrus yellow; the juice is not less than 30% of the weight of the fruit

Extra Virgin Olive Oil of Bari DOP (Protected designation of origin)

This Olive Oil is produced in some towns in the province of Bari such as Castel del Monte, Bitonto and Murgia dei Trulli e delle Grotte. Obtained from the Coratina olive variety with a minimum quantity of 80% and other varieties can be present in the olive groves, but not more than 20%. Belonging to the same family is an extra virgin olive oil called “Bitonto”, obtained from the following varieties of olive trees, used alone or mixed, in the groves; Cima di Bitonto or Ogliarola Barese and Coratina with a minimum quantity of 80%. Another type is “Murgia dei Trulli e delle Grotte”, and reserved to the extra virgin olive obtained from the olive variety Cima di Mola present in the groves for at least 50%. The Olive Oil Terra di Bari has a color tending from yellow to green, has a fruity flavor with spicy and bitter aftertaste. The scent reminds of herbs and fresh almonds. The acidity does not exceed 0.60%. Considering the large production area of the province of Bari, today this DOP is one of the first in terms of quantity.

Extra Virgin Olive Oil Terre Tarentine DOP (Protected designation of origin)

This product is produced in the western area of the province of Taranto, that includes the towns of Ginosa, Laterza, Castellaneta, Palagianello, Palagiano, Mottola, Massafra, Crispiano, Statte, Martina Franca, Monteiasi and Montemesola. This DOP is the result of a variety of olives: Leccino, Coratina, Ogliarola, Frantoio, present alone or mixed up to a maximum of 80%. The remaining 20% are other minor varieties of this area. This Olive oil is slightly fluid and the color between yellow and green. Fruity taste with a slight perception of bitterness and spicy. Maximum acidity is 0.6%. It is an excellent dressing for first courses with vegetables, but its delicate flavor makes it equally pleasing on second courses with meat or fish.

Altamura bread DOP (Protected designation of origin)

The geographical area where the production of the wheat and ground semolina comprises the territories of Altamura, Gravina di Puglia, Poggiorsini, Spinazzola and Minervino Murge in the province of Bari. The Altamura bread, weighing not less than 0.5 kg, can take two distinct forms: the traditional braided form, locally called “skuanète” and the low form, locally called “a cappidde d ‘prèvte”. The crumb is pale yellow, the crust is dark and at least 3mm high, with a characteristic scent. The Altamura bread is considered “unique” because of the use of the high value of the durum wheat grown in the area and pure water normally used in the territory. Bread was always one of the main food of the Murgia populations. It was prepared in their own homes in rather large pieces, then brought to public fire ovens to be cooked.

Clementina of Golfo di Taranto IGP (Protected Geographical Indication)

This fruit is produced in: Palagiano, Massafra, Ginosa, Castellaneta, Palagianello, Taranto, Statte. The protected geographical indication “Clementine del Golfo di Taranto” are distinguished by the spheroidal shape, slightly flattened at the poles; the skin is smooth or slightly wrinkled orange with a maximum of 30% of green color; the pulp is orange and the minimum juice content is 40% of the weight of the fruit. The aroma is intense and persistent, the taste sweet and aromatic. It’s seedless (maximum of 5% can have not more than three seeds). The cultivation of citrus fruits in this area dates back to the eighteenth century, but only since 1900 it became specialized.

Extra virgin olive oil Collina di Brindisi Dop (Protected designation of origin)

This product is produced in the area of the province of Brindisi coinciding with the last part of the eastern plateau of the Murgia, at an altitude of between 50 and 350 meters above the sea level. The DOP Collina di Brindisi is an excellent olive oil under many aspects: it has a color tending from green to yellow, it has a maximum acidity of 0.80%, it’s sweet, the taste and scent is delicately fruity with a slight perception of spicy and bitter. It’s obtained from 70% of Ogliarola olives, while the remaining is olive varieties like Cellina, Nardò, Coratina, Frantoio, Leccino and Picholine. The Collina di Brindisi is suited to dress and enhance any dish

Extra virgin olive oil Terra d’Otranto DOP (Protected designation of origin)

The production area of olives groves for the production of extra virgin olive oil Terre d’Otranto Dop includes the entire administrative territory of the province of Lecce and the province of Taranto with the exclusion of the following areas: Ginosa, Laterza, Castellaneta, Palagianello , Palagiano, Mottola, Massafra, Crispiano, Statte and the portion of the town of Taranto surveyed by the land registry with the letter A and also the following towns of the province of Brindisi: Brindisi, Cellino, S.Marco, Erchie, Francavilla Fontana, Latiano, Mesagne, Oria, Sandonaci, San Pancrazio Salentino, San Pietro Vernotico, Torchiarolo e Torre S. Susanna. The aforementioned geographical area extends as an arc crossing between the Lonian and Adriatic Seas, from the Murgia of the southeast, to the tavoliere of Lecce, ending in the Serre, at the confluence of the two seas. Obtained from the following varieties of olives: Cellina of Nardò and Ogliarola Leccese of at least 60%. Other varieties present in the groves may contribute its production, but no more than 40%. It has a maximum acidity of 0.80%. The color is Yellow or green with green shades. The taste is fruity and slightly spicy. The scent is fruity with a slight perception of leaf.