The First Taste of Puglia: what's inside and why...

THE FIRST TASTE OF PUGLIA

What's inside and why...

Seven tastes of Puglia, from the most delicate to the most robust.

Do you want to get to know the real Puglia? The one of small producers, of flavors from the past. But where do you start?

The catalog is long. The names don't mean anything to you yet. And ordering just one product means betting blindly.

That is why “The First Taste of Puglia” exists. Seven products in a single order, chosen by me and arranged from the most delicate to the most robust. You don't have to choose. You just have to follow the path.

I’ll tell you what's inside. And why everything is in its place.

1. 100% Italian Extra Virgin Olive Oil, Coratina
Where it all begins. It is the oil from Frantoio Giardino del Sole, which Mario produces on his Puglian land. A drizzle on a slice of bread and you immediately feel the difference from the mass-market oil on the shelf. It comes first because oil is the most direct way to understand a territory.

2. Fine Scaldatelli
The crunch of the journey. These are the scaldatelli by Francesco Di Biase, from the Daunian Subappennino. You break them, pair them with the oil, and keep them on the table while you taste the rest. They are meant to accompany, not just to look at.

3. Bella di Cerignola Olive
Large, green, and fleshy. Large size. They come from Cerignola, the same land where you started with the EVO oil. Full but gentle flavor: they are in the middle of the path, before the more robust flavors.

4. Grandma’s Artichokes
Iaculli's artichokes, grown on his farm and preserved in oil. A flavor that was being lost, one of those you won't find at the supermarket. Here the journey becomes more intense.

5. Puglian Caciocavallo
The stretched-curd cheese, aged for a few months and hung in pairs as tradition dictates. Cut a slice and change gear: now the flavors are full.

6. Traditional Country Sausage
The most robust point. This is the sausage from Mimmo Cordisco, a butcher from the Daunian Subappennino. Cured, knife-cut, and prepared with the clear, authentic flavor of tradition. It is what lingers on the palate.

7. Raw Wildflower Honey
Closing on a sweet note. It is the raw wildflower honey from Salento by Alessandro Cuna. He actually produces 3 types of 100% Puglian honey. A spoonful next to the caciocavallo, or on its own at the end of the meal. It closes the circle.

Why a box and not individual products?
Because the first taste should be simple.
You don't have to choose in the dark: I put together seven products that go well together, in a thoughtful order. In a single order, you get the oil, the forgotten flavors, the cheese, the sausage, and the honey—along with the faces of those who produce them. It’s Puglia in scale, ready for an evening at the table.
And when a product wins you over, you already know where to find it: the names and the producers are the real ones, you can find them in our online store.

How to taste it?
Follow the numbers. Start with bread and a drizzle of oil. Add the scaldatelli or taralli. Move on to the olives, then the artichokes. Slice the caciocavallo, taste the sausage. Finish with the honey.
A cutting board, a glass of wine, and you have your first taste of Puglia.

Try it. Find it 👉 by clicking here 👈

Small producers, great stories. This box is the gateway. I’ll tell you about them one by one later.