"Scarpette" are made with a delicate dough of wheat germ flour from Puglia, eggs of chickens raised outside and black cherries from Tavoliere delle Puglie.
Scarpette are made with a delicate dough, Apulian flour with wheat germ and eggs of hens raised outdoors, enriched with pure chocolate and almonds Tuono del Gargano.
"Carte" are made with a light dough, naturally leavened with sourdough, which contains Apulian flour and extra virgin olive oil of pure Peranzana olives. For this recipe we have chosen special flours: spelt, ancient grains, rice, with the addition of beetroot that gives it color.
"Pollicini" are made with a traditional dough of Apulian flour enriched with wheat germ, Bombino wine, a white vine among the oldest and most widespread of the South, and extra virgin olive oil of pure Peranzana olives, and, in this case, with an addition of chocolate and chili pepper.
'Pollicini' are made with a traditional dough of Apulian wheat germ flour, Bombino wine, one of oldest and most widespread white vine in Southern Italy, Extra Virgin Olive Oil of pure 'Peranzana' olives and, in this case, an addition of onion and raisins.
'Renardini' are made with a traditional dough of Apulian wheat germ flour, Bombino wine, one of oldest and most widespread white vine in Southern Italy, Extra Virgin Olive Oil of pure 'Peranzana' olives and an addition of chili pepper.
'Renardini' are made with a traditional dough of Apulian wheat germ flour , Bombino wine, one of oldest and most widespread white vine in Southern Italy, and Extra Virgin Olive Oil of pure 'Peranzana' olives.
