All the products that we use are natural, genuine and healthy, specially the conserves and jams handmade using the traditional ‘Pugliese’ method; using fresh fruit and natural sweet agents. Our manufacturing process is rigorously handcrafted, and with love we preserve the fruits properties.
Francesco is a fantastic Italian chef, he has ability of putting this seemingly incongruent ingredients together into longer available at that way they work amazingly well.
I love this man, I love his recipes!
Ingredients for 3/4 Focaccia:
1 kg superfine flour, 1 cube of beer yeast, 1 tablespoon olive oil, 30 black olives, 20 cherry tomatoes.
Mix flour, half the oil, the salt and the yeast.
Add the tepid water and knead to form a soft, smooth dough.
Grease an oven sheet with oil and arrange the dough to fill it.
Leave to rise for about 2 hours.
Push the tomatoes and olives into the surface.
Sprinkle with salt and drizzle over the olive oil.
Bake at 200 °C for about half an a hour.
250 brown sugar
place the plums in a pan with 100 ml water and bring to a simmer, then cook gently for 10 minuters until the plums are soft but still intact.
Add the sugar to the fruit and stir over a low heat untill all the sugar has dissolved, cook for 30 minutes
Sometimes this can take a 30 minutes and on other occasion up to 40-50 minutes, depending on how much water the jam contains.
Pour the jam into hot, sterilized jars and seal.