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SF0337713
Although the Torre Guaceto reserve is relatively small (it is about 1,200 hectares insisting on the municipal territories of Carovigno and a small part of Brindisi), it has an extraordinary variety of protected ecosystems. To safeguard the biodiversity of the protected area, a new project has also been initiated: the recovery of the local ecotype of tomato fiaschetto.
This sweet, juicy, preservable tomato is part of the gastronomic history of these lands: it was the base for the passata that all families, even urban ones, produced for the winter.
Although the Torre Guaceto reserve is relatively small (it is about 1,200 hectares insisting on the municipal territories of Carovigno and a small part of Brindisi), it has an extraordinary variety of protected ecosystems. To safeguard the biodiversity of the protected area, a new project has also been initiated: the recovery of the local ecotype of tomato fiaschetto.
This sweet, juicy, preservable tomato is part of the gastronomic history of these lands: it was the base for the passata that all families, even urban ones, produced for the winter.
SF0337712
Although the Torre Guaceto reserve is relatively small (it is about 1,200 hectares insisting on the municipal territories of Carovigno and a small part of Brindisi), it has an extraordinary variety of protected ecosystems. To safeguard the biodiversity of the protected area, a new project has also been initiated: the recovery of the local ecotype of tomato fiaschetto.
This sweet, juicy, preservable tomato is part of the gastronomic history of these lands: it was the base for the passata that all families, even urban ones, produced for the winter.
Although the Torre Guaceto reserve is relatively small (it is about 1,200 hectares insisting on the municipal territories of Carovigno and a small part of Brindisi), it has an extraordinary variety of protected ecosystems. To safeguard the biodiversity of the protected area, a new project has also been initiated: the recovery of the local ecotype of tomato fiaschetto.
This sweet, juicy, preservable tomato is part of the gastronomic history of these lands: it was the base for the passata that all families, even urban ones, produced for the winter.
SF0337711
Although the Torre Guaceto reserve is relatively small (it is about 1,200 hectares insisting on the municipal territories of Carovigno and a small part of Brindisi), it has an extraordinary variety of protected ecosystems. To safeguard the biodiversity of the protected area, a new project has also been initiated: the recovery of the local ecotype of tomato fiaschetto.
This sweet, juicy, preservable tomato is part of the gastronomic history of these lands: it was the base for the passata that all families, even urban ones, produced for the winter.
Although the Torre Guaceto reserve is relatively small (it is about 1,200 hectares insisting on the municipal territories of Carovigno and a small part of Brindisi), it has an extraordinary variety of protected ecosystems. To safeguard the biodiversity of the protected area, a new project has also been initiated: the recovery of the local ecotype of tomato fiaschetto.
This sweet, juicy, preservable tomato is part of the gastronomic history of these lands: it was the base for the passata that all families, even urban ones, produced for the winter.
SF0337710
Although the Torre Guaceto reserve is relatively small (it is about 1,200 hectares insisting on the municipal territories of Carovigno and a small part of Brindisi), it has an extraordinary variety of protected ecosystems. To safeguard the biodiversity of the protected area, a new project has also been initiated: the recovery of the local ecotype of tomato fiaschetto.
This sweet, juicy, preservable tomato is part of the gastronomic history of these lands: it was the base for the passata that all families, even urban ones, produced for the winter.
Although the Torre Guaceto reserve is relatively small (it is about 1,200 hectares insisting on the municipal territories of Carovigno and a small part of Brindisi), it has an extraordinary variety of protected ecosystems. To safeguard the biodiversity of the protected area, a new project has also been initiated: the recovery of the local ecotype of tomato fiaschetto.
This sweet, juicy, preservable tomato is part of the gastronomic history of these lands: it was the base for the passata that all families, even urban ones, produced for the winter.
SF0337709
Although the Torre Guaceto reserve is relatively small (it is about 1,200 hectares insisting on the municipal territories of Carovigno and a small part of Brindisi), it has an extraordinary variety of protected ecosystems. To safeguard the biodiversity of the protected area, a new project has also been initiated: the recovery of the local ecotype of tomato fiaschetto.
This sweet, juicy, preservable tomato is part of the gastronomic history of these lands: it was the base for the passata that all families, even urban ones, produced for the winter.
Although the Torre Guaceto reserve is relatively small (it is about 1,200 hectares insisting on the municipal territories of Carovigno and a small part of Brindisi), it has an extraordinary variety of protected ecosystems. To safeguard the biodiversity of the protected area, a new project has also been initiated: the recovery of the local ecotype of tomato fiaschetto.
This sweet, juicy, preservable tomato is part of the gastronomic history of these lands: it was the base for the passata that all families, even urban ones, produced for the winter.
SF0337708
Although the Torre Guaceto reserve is relatively small (it is about 1,200 hectares insisting on the municipal territories of Carovigno and a small part of Brindisi), it has an extraordinary variety of protected ecosystems. To safeguard the biodiversity of the protected area, a new project has also been initiated: the recovery of the local ecotype of tomato fiaschetto.
This sweet, juicy, preservable tomato is part of the gastronomic history of these lands: it was the base for the passata that all families, even urban ones, produced for the winter.
Although the Torre Guaceto reserve is relatively small (it is about 1,200 hectares insisting on the municipal territories of Carovigno and a small part of Brindisi), it has an extraordinary variety of protected ecosystems. To safeguard the biodiversity of the protected area, a new project has also been initiated: the recovery of the local ecotype of tomato fiaschetto.
This sweet, juicy, preservable tomato is part of the gastronomic history of these lands: it was the base for the passata that all families, even urban ones, produced for the winter.
SF0337707
Although the Torre Guaceto reserve is relatively small (it is about 1,200 hectares insisting on the municipal territories of Carovigno and a small part of Brindisi), it has an extraordinary variety of protected ecosystems. To safeguard the biodiversity of the protected area, a new project has also been initiated: the recovery of the local ecotype of tomato fiaschetto.
This sweet, juicy, preservable tomato is part of the gastronomic history of these lands: it was the base for the passata that all families, even urban ones, produced for the winter.
Although the Torre Guaceto reserve is relatively small (it is about 1,200 hectares insisting on the municipal territories of Carovigno and a small part of Brindisi), it has an extraordinary variety of protected ecosystems. To safeguard the biodiversity of the protected area, a new project has also been initiated: the recovery of the local ecotype of tomato fiaschetto.
This sweet, juicy, preservable tomato is part of the gastronomic history of these lands: it was the base for the passata that all families, even urban ones, produced for the winter.
SF0337706
Although the Torre Guaceto reserve is relatively small (it is about 1,200 hectares insisting on the municipal territories of Carovigno and a small part of Brindisi), it has an extraordinary variety of protected ecosystems. To safeguard the biodiversity of the protected area, a new project has also been initiated: the recovery of the local ecotype of tomato fiaschetto.
This sweet, juicy, preservable tomato is part of the gastronomic history of these lands: it was the base for the passata that all families, even urban ones, produced for the winter.
Although the Torre Guaceto reserve is relatively small (it is about 1,200 hectares insisting on the municipal territories of Carovigno and a small part of Brindisi), it has an extraordinary variety of protected ecosystems. To safeguard the biodiversity of the protected area, a new project has also been initiated: the recovery of the local ecotype of tomato fiaschetto.
This sweet, juicy, preservable tomato is part of the gastronomic history of these lands: it was the base for the passata that all families, even urban ones, produced for the winter.
SF0337705
Although the Torre Guaceto reserve is relatively small (it is about 1,200 hectares insisting on the municipal territories of Carovigno and a small part of Brindisi), it has an extraordinary variety of protected ecosystems. To safeguard the biodiversity of the protected area, a new project has also been initiated: the recovery of the local ecotype of tomato fiaschetto.
This sweet, juicy, preservable tomato is part of the gastronomic history of these lands: it was the base for the passata that all families, even urban ones, produced for the winter.
Although the Torre Guaceto reserve is relatively small (it is about 1,200 hectares insisting on the municipal territories of Carovigno and a small part of Brindisi), it has an extraordinary variety of protected ecosystems. To safeguard the biodiversity of the protected area, a new project has also been initiated: the recovery of the local ecotype of tomato fiaschetto.
This sweet, juicy, preservable tomato is part of the gastronomic history of these lands: it was the base for the passata that all families, even urban ones, produced for the winter.
SF0066482
SF0342153
SF0342152
SF0337925
La Pira farm
La Pira farm
SF0337924
La Pira farm
La Pira farm
SF0337923
La Pira farm
La Pira farm
SF0337922
La Pira farm
La Pira farm
SF0337906
SF0337905
SF0337904
SF0337903
SF0337902
SF0337901
SF0337900
SF0337899
SF0337898
SF0337897
SF0337889
SF0337888
SF0337887
SF0337886
SF0337885
SF0337884
SF0337883
SF0337882
SF0337881
SF0337880
SF0337879
SF0337878
SF0337723
Cassese farm - Puglia Centuries-old olive trees.
Cassese farm - Puglia Centuries-old olive trees.
SF0337722
Cassese farm - Puglia Centuries-old olive trees.
Cassese farm - Puglia Centuries-old olive trees.
SF0337721
Cassese farm - Puglia Centuries-old olive trees.
Cassese farm - Puglia Centuries-old olive trees.
SF0337720
Cassese farm - Puglia Centuries-old olive trees.
Cassese farm - Puglia Centuries-old olive trees.
SF0337719
Cassese farm - Puglia Centuries-old olive trees.
Cassese farm - Puglia Centuries-old olive trees.
SF0337718
Cassese farm - Puglia Centuries-old olive trees.
Cassese farm - Puglia Centuries-old olive trees.
SF0337717
Cassese farm - Puglia Centuries-old olive trees.
Cassese farm - Puglia Centuries-old olive trees.
SF0337716
Cassese farm - Puglia Centuries-old olive trees.
Cassese farm - Puglia Centuries-old olive trees.
SF0337715
Cassese farm - Puglia Centuries-old olive trees.
Cassese farm - Puglia Centuries-old olive trees.
SF0337714
Cassese farm - Puglia Centuries-old olive trees.
Cassese farm - Puglia Centuries-old olive trees.
SF0337697
Tedone Farm - Puglia Centuries-old olive trees
Tedone Farm - Puglia Centuries-old olive trees
SF0337696
Tedone Farm - Puglia Centuries-old olive trees
Tedone Farm - Puglia Centuries-old olive trees
SF0337695
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
SF0337694
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
SF0337693
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
SF0337692
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
SF0337691
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
SF0337690
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
SF0337689
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
SF0337688
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
SF0337687
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
SF0337686
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
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