Each product available on the platform is listed and sold by a partner seller identified on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is made by the seller, who becomes responsible for the transaction.
Shipping is managed directly by the partner seller. The package is sent from the seller's warehouse or logistics network and handed over to the courier. This model enables more efficient deliveries and ensures that order management is handled by the party with actual availability of the product.
On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
Discover an authentic gourmet recipe that celebrates the flavors of typical Apulian pasta: fresh Pugghia orecchiette wrapped in a creamy turnip top sauce, sweet confit cherry tomatoes and the velvety touch of Apulian burrata. A dish rich in flavors that combines the quality of Pugghia products with the simplicity of preparation, perfect for those who want to bring the excellence of Apulian cuisine to the table and savor true pasta from Puglia.
Wash the cherry tomatoes and cut them in half. Arrange them on a baking tray lined with parchment paper, cut side up.
Sprinkle the cherry tomatoes with EVO oil, brown sugar, salt and pepper. Add thyme or fresh basil if available.
Bake the cherry tomatoes in a preheated oven at 120°C for about 1 hour and a half, until caramelized.
Clean the turnip tops by removing the tough leaves and woody parts. Blanch them in salted water for 5-7 minutes.
Sauté a clove of garlic in EVO oil and add chili pepper if desired. Blend the turnip tops with the sautéed oil and a ladleful of cooking water.
Cook the orecchiette in the turnip top cooking water until al dente. Drain them and reserve some cooking water.
Combine the orecchiette with the turnip top cream in a large pan. Add cooking water for a creamy consistency.
Arrange the orecchiette with turnip top cream in the center of the plate. Add the confit cherry tomatoes on top of the pasta.
Place a whole or half burrata in the center of the plate. Finish with raw EVO oil and ground black pepper.
Blender
Baking tray
Italia, Puglia
| Energy (kcal) | 67.97 |
| Carbohydrates (g) | 2.86 |
| of which sugars (g) | 2.65 |
| Fat (g) | 4.28 |
| of which saturates (g) | 2.46 |
| Protein (g) | 3.87 |
| Fibre (g) | 1.82 |
| Salt (g) | 0.04 |
