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Goleta, CA 93117

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Bringing you the flavors of Puglia through imported foods and olive oil, & exclusive getaways.

Puglia is a magical place. As the "heel" of Italy's boot,  a peninsula within a peninsula, it is a place where travelers must choose to go. Off the beaten path, trains traversing Italy North to South end their journey here, even the last cobblestones of the ancient Roman Via Appia are laid here.

Thick olive groves, rocky soils, and sea waters on three sides have created a land of unique culture, language, and history. Puglia harbors Italy's best olive oil, ancient vineyards, and some of the best culinary traditions Italy has to offer.  Italians are well acquainted with this "secret", but outside travelers rarely journey to this southern corner of Italy.

We are two sisters with family roots in Puglia. Our mother was born here and so was her mother and her mother. Our family's roots in Puglia are as deep as those of the centuries old olive trees. We have come to appreciate the many gifts Puglia has to offer - from food and wine to its ancient customs. Our mission is to share these with you, to bring you into the fold of Pugliese hospitality so that you too may experience the treasures of this ancient land.





Recipe Blog

Pasta with Broccoli Rabe

Le Sorelle

In Puglia, we are inspired to make delicious dishes from seasonal and fresh ingredients- it’s the quintessential Mediterranean way of eating. Growing up, we spent our summers with our Nonna in Pugila, she taught us how to take simple ingredients, and transform them into a rich and decadent plates. Pasta with broccoli rabe, or broccolini, is an easy and flavorful weeknight dinner made with the freshest local ingredients and Le Sorelle’s Extra Virgin Olive Oil.

Follow our recipe below to make this recipe at home:


1 package of fusilli pasta

2 cloves of garlic

2 bunches of broccolini

2 chilli flakes

Extra Virgin Olive Oil



Trim broccolini stems and discard any course or damaged leaves.

Bring a pot of water with salt to a boil. Add broccolini to the water and cook for 2-3 minutes.

In a skillet, saute 2 cloves of garlic in olive oil, being mindful not to burn garlic. Remove broccolini from the water, and saute in the olive oil and garlic for approximately 3-5 minutes. Add chili flakes and continue to saute. Set aside.

Bring the same water that was used to cook the broccoli back to a boil. Add pasta and cook as directed.

Drain the pasta and toss with the broccolini. Add parmesan and serve.

Buon Appetito!


Lemon Olive Oil Cake

Le Sorelle

Buongiorno everyone! I want to share this delicious and delightful lemon olive oil cake recipe with you in celebration of Marti Gras.  In Italy, the tradition for "Martedi Grasso" is to indulge in tasty, rich dishes and wine.  And while it may be too early in the day to drink wine, this delicious cake pairs beautifully with a cup of espresso. Lemon olive oil cake is one of my favorites, and though I'm not much of a baker, this recipe is quite easy and rewarding.  I use Le Sorelle's lemon extra virgin olive oil, and local Santa Barbara honey and lemons. Buon Appetito and happy Martedi Grasso!


  • 2/3 cup of Le Sorelle’s lemon olive oil (shop online)

  • 1 1/4 cup granulated sugar or 1 cup of honey

  • 3 large eggs lightly beaten

  • 2/3 cup plain, greek yogurt

  • 1/2 cup lemon juice

  • 1 teaspoon vanilla extract

  • 2 teaspoons lemon zest

  • 1/2 teaspoon lemon extract

  • 1 1/2 cup all-purpose flour

  • 3/4 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1 cup confectioners' sugar sifted

  • 2-3 tablespoon milk or fresh lemon juice for more lemon flavor


Preheat oven to 325 degrees.

  1. In a large mixing bowl, mix whisk together olive oil, granulated sugar, lightly beaten eggs, yogurt, lemon juice, vanilla extract, lemon zest and lemon extract.

  2. In a separate bowl, mix flour, baking soda and baking powder.

  3. Add the flour mixture to the wet mixture while whisking together until well combined.

  4. Add lemon cake batter to a greased 9 x 5 inch loaf pan and bake in oven for 40-45 minutes or until a toothpick is inserted in the center and comes out clean.

  5. Let cool for 10 minutes then remove from the loaf pan to finish cooling.

  6. Once the cake has cooled completely, whisk together confectioner's sugar and lemon juice and pour over the cake.

Buon Appetito!


Penne Pasta with Baby Heirloom Tomatoes and Ricotta

Le Sorelle

Penne pasta with heirloom tomatoes and ricotta is one of my all-time favorites- its creamy and bright flavors take me back to summers in Puglia when my grandmother and I, along with my sister and mom, would indulge in the fresh flavors after a long day at the beach. Not only is it delicious, but its just about the easiest dish you can make, taking colorful Mediterranean ingredients and tying them together with extra virgin olive oil.


Penne Pasta

Baby Heirloom Tomatoes

Le Sorelle Extra Virgin Olive Oil



Ricotta Cheese (optional)


1. In a quart pot add salt to water and boil

2. In a pan, sauté chopped garlic clove in olive oil

3. Add chopped baby tomatoes and cook on low stirring occasionally.

4. As tomatoes begin to soften (2-3 min) add 3-4 basil leaves

5. Cook on low for additional 3-4 min and set aside.

6. Drain pasta and reserve 1 cup of water.

7. Add pasta to sautéed tomatoes, adding a little bit of water if necessary.

8.  Serve in bowl and dollop with fresh ricotta cheese.

9. Drizzle extra virgin olive oil and add a few fresh basil leaves on pasta and enjoy! 

Buon Apetito!

Penne Tomatoes and Ricotta.JPG

Lemon Ricotta Spaghetti

Le Sorelle

In Puglia, food is not meant to be complicated, but rather a simple arrangement of quality ingredients to create a beautiful and delicious experience. One of my favorite recipes, Lemon Ricotta Spaghetti, is made by pairing fresh lemon, ricotta cheese, extra virgin olive oil, and basil It’s an easy and flavorful recipe you can make on a Sunday night for yourself or loved ones, and… its an excellent detoxifier!

It always feels good to have something comforting and healthy right before the busy work week. And if you like to indulge a little, this particular recipe can be enjoyed with your favorite glass of white wine!



1 cup ricotta

1/4 cup Parmesan

Le Sorelle classic or lemon Extra Virgin Olive Oil

Lemon Zest


Salt and Pepper to taste



1. Bring water (with salt) to a boil. Once water boils, add pasta.

2. In a bowl, mix ricotta, parmesan, olive oil and lemon zest. Set aside.

3. When pasta is “al dente” drain reserving one cup on water.

4. Add a half of pasta water to the ricotta mixture.

5. Combine spaghetti and ricotta mixture, adding more poasta water if needed.

6. Drizzle with Le Sorelle Extra Virgin Olive Oil and add salt and pepper as desired. Top with fresh basil.

Buon Appetito! 😘

Le Sorelle Lemon Ricotta Pasta

Le Sorelle Lemon Ricotta Pasta


Le Sorelle

We are very excited to announce two brand new retail locations for Le Sorelle! Now you can find our gourmet products from Puglia at Montecito Village Grocery and at Pierre Lafond Market and Deli! We are delighted to serve the Montecito community with our specialty items from Southern Italy!

Easy semi-sundried tomato bruschetta with artichoke cream

Le Sorelle

Bruschette are fun and versatile and a great way to hold over hungry guests before dinner is ready. They consist of two basic parts: toasted bread + topping, and can be assembled in minutes (even seconds!).

Here is one of our original bruschetta recipes sure to be a crowd pleaser!


  • Your favorite toasted bread (if your bread slices are big, we recommend slicing them in halves or fourths).
  • Le Sorelle's Le Chianche Extra Virgin Olive Oil (EVOO)
  • 1 jar Le Sorelle's Terra Rubra Artichokes, pureed (can be done in advance).
  • 1 jar Le Sorelle's Terra Rubra Semi Sun-dried tomatoes.


Turn on your broiler. Once your bread is sliced evenly, sprinkle with Le Chianche EVOO and broil for a few minutes until nice and toasty (but not burnt!). Taking care not to burn yourself on a hot piece of toasted bread, spread the Terra Rubra artichoke puree evenly over the bread to cover. Add one or two Terra Rubra semi-sundried tomatoes on top. Serve (while trying not to eat them all yourself!).

Yes, this is amazing.

Easy baked tilapia with basil and caper pesto

Le Sorelle

This is one of our favorite recipes which come to our rescue when we're in a "what's for dinner?" pinch. Not only is it SUPER easy, it's also SUPER yummy, and will impress any guest! The buttery, mild taste of the tilapia pairs perfectly with the sweet basil and salty capers from the spread.

Serves 4, Prep Time = 5 min, Cook Time = 12 - 20 min


  • 4 Tilapia fillets, fresh or frozen
  • 1 jar of Le Sorelle's Terra Rubra Basil and Caper spread
  • Adamo Classic Extra Virgin Olive Oil (EVOO)
  • Salt and Pepper to taste


Preheat oven to 375 F. Drizzle some EVOO on the bottom of an oven safe dish. Arrange your tilapia fillets evenly in the dish. Sprinkle with salt and pepper. Dollop the contents of the jar of Terra Rubra Basil and Caper Spread evenly over the fillets. Drizzle a bit more of EVOO over the fillets. Place in the oven and bake for circa 12 minutes if your fillets are fresh, or 20 or so minutes if they are frozen. Since oven temperatures vary, make sure that the oil is bubbling at the bottom of the pan and that your fillets have turned white and opaque. Don't over bake or they'll dry out!

Serve with lemon lemon slices and fresh basil garnish. And drizzle with our De Carlo Lemon Pressed Olive Oil for an extra bit of citrus-y flavor!

Buon appetito!




Best spread to keep in your kitchen for those "you never know when company is coming over" moments!

Best spread to keep in your kitchen for those "you never know when company is coming over" moments!

Taralli, Italian Love Knots.

Le Sorelle

The days are getting longer and there is no need to rush and get dinner on the table. Kids can play outside a bit longer and the grown ups can enjoy a glass of wine.

Or two.

And if you get the munchies, try something different, something better than chips or pretzels. Try Taralli from Puglia, a crunchy, buttery, love knot made with all organic ingredients! They keep to the traditional Pugliese recipe of wheat, extra virgin olive oil, and white wine.

We taste tested these at our local neighborhood wineries in Santa Barbara and it was LOVE and lots of AMORE at first crunch!

Try them with your favorite glass of wine, and taste the LOVE in Love Knots!

Crunch, crunch! Love, love!

Crunch, crunch! Love, love!




Edible flower buds: Capers and artichokes

Le Sorelle

It's spring and nature is a a bloomin' bonanza! We love what that means in terms of tasty buds. Flower buds! And we've got them packed for you in jars!

Yes, some flower buds are edible and we happen to be in love with two of them: capers and artichokes. Both plants are abundant in the Mediterranean and used prominently in Pugliese cuisine.

Capers plants grow wild nearly everywhere you look and add gorgeous dramatic flare when they flow spontaneously out of the natural nooks and crannies typical of limestone walls. When they bloom, the soft white trio of petals offer up wild pink shoots from their center. But before they bloom, their buds are prized for adding extra flare to just about any dish. Families typically preserve their own capers in olive oil, vinegar, or most commonly, salt; and children are often asked to pick the buds much to their delight. The added saltiness or acidity that capers add to a dish add a "special touch" without overwhelming the main ingredients.

Believe it or not, artichokes are also flower buds - gigantic ones! The "leaves" or petals are edible and the center or heart is often the most prized part of the bud. In Puglia, artichoke hearts are commonly preserved in extra virgin olive oil, maintaining their tenderness and buttery qualities.

Le Sorelle is so happy to offer these two culinary treasures. Our Basil and Caper Pate' is an exceptional combination of sweet basil and salty capers, a perfect topping for grilled meat or fish. And our artichokes add warm, buttery notes to salads, pizzas, pasta dishes; or can be pureed to make an exceptional dip.

Buon appetito! And Happy Spring!

It's our 1st Birthday! 40% off our Adamo line of EVOOs!

Le Sorelle

Yes, Le Sorelle is celebrating its first year in business! Woo-hoo!

We've come a long way since we launched last year. We work with chefs from some of Santa Barbara's finest restaurants, had an amazing holiday season, held sold out dinner events, and now we're expanding our geographical reach!

Thank you, thank you to all of our clients, customers, family and friends. We could not do this without you!

And to celebrate, we're having a 40% off sale during our birthday month (now until April 7) on our Adamo line of Extra Virgin - the oil that started it all!

Now is a great time to buy!

Happy Birthday to Le Sorelle!

Happy Birthday to Le Sorelle!

How to eat Pugliese style

Le Sorelle

Italians love to eat. Everyone knows that. And everyone knows that the food in Italy merits its legendary status as one of the world's greatest cuisines. But what most people don't know is that Italians have a hidden foodie hub of their own: Puglia.

Puglia {pool-yah] is Italy's best kept culinary secret. I don't think Italians intentionally harbor their knowledge of Puglia to keep hungry tourists from invading the region. More likely, it's simply an accident of geography. As the "heel" of Italy's boot, Puglia's peninsula within a peninsula is more of an end than a means to an end. There is no passing through Puglia to get to any other part of Italy, or Europe for that matter (unless you're traveling on to Greece or Albania by boat). Travelers must intentionally want to go and stay there.

And stay you will once you sit at a Pugliese table to eat. Meals often last a long time due to a seemingly endless flow of foods and the good company gathered to enjoy it. Antipasti, akin to our appetizers, can easily number in the double digits: fresh cheeses, aged cheeses, prosciutto, fried veggies, baked veggies,  mussels, shrimp, octopus, grilled meats, and so on; followed by a pasta dish, a seafood dish, and sides of vegetables. And yes, red wine is a constant too. Fresh fruit is then served to aid digestion, and let's not forget about the mandatory digestivo and espresso.

All of this is consumed within an arc of several hours. But time hardly matters when you are at the table in Puglia.  It's all about being together and enjoying a meal with your loved ones. Long, leisurely meals are not time wasted. They are time gained with the people who matter most.

Buon appetito a tutti!

Buon appetito a tutti!



Fabulous Friday - Extra virgin facial and body scrub

Le Sorelle

Many people complement us on our skin. They use words like “beautiful Mediterranean complexion,” or “perfectly smooth,” and mostly they just can’t believe how “old” we are! :) 

What’s our secret?

Olive oil, of course! And not just any. It has to be high quality with all those phenomenal polyphenals that fight oxidative stress in your cells! We were lucky to be raised with olive oil from Puglia, whose native varietals contain some of the highest quality and quantity of polyphenals in the world. 

Extra virgin olive oil, it turns out, is not just good for your insides, but for your outsides too. The ancients knew this. In Roman times, extra virgin olive oil was a highly coveted beauty treatment. The best part is that it still works!

Here is our recipe for a delicious, home-made extra virgin olive oil sugar scrub for your face and body. It works wonders. The EVOO protects and moisturizes the skin, while the lemon acts as a non-abrasive astringent. 



Juice from 1/2 fresh organic lemon

1/2 cup of organic granulated sugar

1 tbsp of Le Sorelle’s Adamo extra virgin olive oil

1 tbsp of organic honey

1 glass jar with a lid


Mix all ingredients together (add more sugar if you want a coarser scrub). Use to exfoliate and gently remove with warm water. 

Holy Tomatoes!

Le Sorelle

Most of you have heard of sun-dried tomatoes before, but have you ever heard of semi-sundried tomatoes? Aptly named after Calliope, the Greek goddess of eloquence and epic poetry, Terra Rubra Semi-Sundried Tomatoes aren't fully dehydrated like the ones you find in most stores. These are only half way dried, meaning that the fruits still retain their sweet succulent juiciness. Preserved in 100% extra virgin olive oil (unlike most sun-dried tomatoes which are preserved in disposable seed oils), Terra Rubra's Semi-Sundried Tomatoes are summer in a jar! 

You will NOT find these anywhere else! These are a Le Sorelle exclusive straight from Puglia and they are flying off the shelf. And for good reason too - they are deliziosi!! AND incredibly versatile. You can put them on pasta for an instant topping, pile them up on bruschetta bread, serve them with cheese, or plop them on top of hummus, fish, chicken, omelettes, you get the picture. YUM! And just like all our Terra Rubra products, every last drop of the oil in the jar is precious extra virgin goodness! Use it to add a pop of flavor to your favorite dish.

We recommend getting your hands on one (or two, or three) of these jars before they're gone. Click here to shop!

We're open for business!

Le Sorelle

Dear loyal friends and customers, March delivered a dream come true. Le Sorelle's much awaited imports arrived safe and sound on California shores! We have been busy organizing our inventory, double checking its quality, and making sure it's all around perfect for you. Fortunately, everything arrived in tip top shape and after hugging our bottles of olive oil and boxes of pasta, we were able to breath a huge sigh of relief. 

This was our FIRST BIG SHIPMENT from Puglia to California with lots of love on the part of our amazing producers to make sure we received the highest quality products. It was a little like handing off a baby from one pair of loving arms to another. There is so much love and care in these products that we can't help but glow with pride. We just KNOW you'll love them too.

And so my dear friends and customers, LE SORELLE IS OPEN FOR BUSINESS! We can call it a soft opening if you wish as we haven't cut any ribbons or called in the fanfare. Our online shop has been nudged awake with a little glitter and glamour provided by artist and photographer LINDA BLUE, and is now ready to take your order.

So go ahead, try our stuff. You've been waiting a long time. Puglia's best extra virgin olive oil is here, along with beautiful vegetable preserves bursting with mediterranean flavor, traditional pasta shapes you can't find anywhere else, and satisfying I-can't-eat-just-one Pugliese love knots made with extra virgin olive oil.

Buon appetito!

Natale (Christmas) in Puglia

Le Sorelle

Christmas is a month long celebration in Puglia beginning with the first Sunday of Advent and ending on the 6th of January with the Epiphany. Travelers who visit during this time will take note of the many cultural traditions which remain strong in Puglia, despite the homogenizing factors of globalization. 

Catholicism provides the backbone for these rituals, from the countless hand-made nativity scenes found in homes and churches to enchanting live demonstrations of the nativity set in Puglia's ancient rock dwellings or among the trulli of Alberobello. The charming bellows of Puglia's wandering zampognari, or bagpipe players clad in goatskin vests and conical hats, accompany the festive lights hoisted above city streets. And the food! Cartellate (see below) abound in their sticky sweet goodness throughout the entire holiday season, while every family looks forward to a seafood feast on Christmas Eve. On Christmas Day gifts are exchanged and the whole family gathers again for an abundant mid-day Christmas pranzo which can last well into the late afternoon.

On the 6th of January, the day of the Epiphany, children get a second opportunity to receive gifts. This time it is "La Befana," an old witch-like figure who swoops down on her broom and leaves gifts for good children and lumps of coal for those needing "improvement".

This year we will celebrate in California yet hold Puglia's traditions close, especially around the table.  But most of all, we plan to be with family and friends. Le Sorelle wishes you a happy holiday season too. And tanti auguri for the New Year!

Le Cartellate

Le Sorelle

The holidays aren't complete in Puglia without cartellate, sticky sweet pastries gloriously served after every meal. Their name derives from carta, paper, which the dough must rigorously resemble before being cut and coiled  into its distinctive round, crown-like shape. Once the dough has been fried, the cartellate are dipped in honey or fig vincotto as a finishing touch.  Like many recipes in Puglia, each family has their own variation, jealously guarding those culinary secrets! Tempted? Le Sorelle is happy to share with you. The ingredients are simple. Grab some flour, white wine, and extra-virgin olive oil, and some time. The full process could take up to a day to complete.




2 c. Flour type “00”

½ c. of Extra virgin olive oil

⅔ c. white wine

¼ c. water

1 c. of vincotto or ½ c. of honey

Extra virgin olive oil for frying


Special equipment:

Mechanical pasta machine

Fluted pastry wheel


Pour the extra virgin olive oil in a small heavy pot and heat until very hot but not smoking. In the meantime, on a clean work surface pile the flour in a mountain like shape with a dip in the middle, much like a volcano. Pour the hot oil into the flour. With a spoon or spatula mix some of the oil into the flour to keep it from spilling off the work surface. Be careful not to touch the hot oil! In the same pan, pour your white wine and heat until hot but not simmering. In the meantime, if the oil has cooled begin mixing it more thoroughly into the flour mixture. When your wine is hot, add to the flour and oil mixture. If it is too hot, use your spoon or spatula to mix. Once the mixture has cooled begin to knead with your hands. Add the room temperature water to soften the mixture if needed. Once kneaded it should hold together nicely and not be sticky or crumbly. Adjust your flour or water content accordingly. The dough should be homogenous all the way through.


Take a small bit of the dough, just enough to fit in the palm of your hand, and begin to work it through the pasta machine. Make sure the machine is set to the finest setting. Cartellate need to be as thin as possible.


Once your dough has been fully rolled to the maximum thinness, use your fluted pastry cutter to cut the edges off your dough so you’re left with a neat rectangle. Cut the dough lengthwise into long strips about an inch wide using your pastry cutter.


Take each strip and fold it gently lengthwise so that the two fluted edges are facing up, like a “U”. Pinch the pastry together about every inch or so to create little “pockets”. Now, beginning with one end, coil the pastry around itself like an “@” pinching an inside wall to an outer wall to hold it together. Place on a dry, clean cloth to dry out. This might be for the entire day. The drier the cartellata the crispier it becomes.


Repeat with the rest of your dough until complete.


Once your cartellate are dry. Heat an inch or two of olive oil in a deep pan until very hot. Add the cartellate making sure to give them some “breathing” room in the pan, turning over periodically. You may have to do several batches. Once turned golden and crispy, remove from the oil and place on a paper towel to drain and cool.


When all of your cartellate are “cooked”. Heat the vincotto or honey in a pan until it begins to thin. Add the cartellate covering them thoroughly. Some honey or vincotto should settle into the “pockets”.


Arrange on a platter and enjoy!


Puglia - Best Travel Destination 2014!

Le Sorelle

Our entire lives, Puglia HAS been our best travel destination. Summers spent under the nurturing wing of our grandmother; long lunches under the shade of olive trees followed be even longer siestas; and unforgettable adventures exploring limestone sea grottos carpeted with bouquets of anemones and moss. Once school was out for the summer we became restless with anticipation for our trips!

Now it seems, others are noticing too.

Wine Enthusiast named Puglia as a top wine travel destination in 2013, calling the region "magical" and  boasting that it has "Italy's best food."

National Geographic named Puglia one of its Best Trips 2014, "where old ways still rule."

We are proud that our family's region is gaining some of the international recognition it undoubtedly deserves. We hope that the outstanding reviews Puglia has been given by these reputable organizations will intrigue you to travel to Puglia!


Trulli - mysterious hobbit homes


Puglia is not a place where you can simply "pass through." Geography prohibits the casual traveler. It is a peninsula within a peninsula - a land's end of sorts- the heel of Italy's boot. You must go with intention and arrive with purpose.

Roman roads came to an end here. Ancient languages still survive in Puglia's southern most recesses. Life moves at a slower pace in synchrony with the maritime winds and seasons.

The crimson earth exposes and expels chunks of limestone seabeds in constant geological motion. Tradition and ritual bind the people who live here.

And as with all ancient, far away places, there are mysteries and peculiarities to behold.

In Puglia, it is the trullo.

Copyright 2013 Raffaella Lorenzoni
These conical limestone houses dot the landscape from the central puglia to the south. Built without plaster, legend has it that trulli were easily built and deconstructed so as to vanish when tax collectors came around. No one knows for sure.

Alberobello is the hub for all things trullo. The town built on a hillside is a conical cornucopia of these whimsical structures. Though it has become somewhat "touristy" with many of these trulli unabashedly turned into shops full of kitsch souvenirs, it is certainly worth a visit. No other place holds such a high density of trulli. I personally prefer the lone, ancient trullo standing its ground in the picturesque countryside, but I don't hesitate to recommend a pit stop in this unique pugliese town. Wander the streets, take a first hand look at the structures in and out, and enjoy a shot of espresso. You won't be disappointed.

Primitivo, the mother of all zins


Like long lost twins, the Primitivo and Zinfandel grapes have finally been matched by their identical DNA. But like long lost twins, they have grown and adapted to different parts of the world, different soils and growing techniques, giving way to rather different wines. What California growers have relatively recently cultivated into a beautifully rich red variety, the Pugliesi have been perfecting for centuries. Nobody knows for sure how this varietal made its way to California and was renamed, but one hypothesis is that it was brought over during the Gold Rush by East Coast growers, and that it remained popular as sacramental wine during Prohibition.

But while the California Zin contains more youthful, fruity undertones (think blackberry and plum); the Pugliese primitivo is darker and more "liquoroso" or liquor-like in taste. Its jammy, spicy flavors run deep, like its ancient roots digging into rocky soil. Primitivos, so named because of the varietal's early ripening on the vine, have an alcohol content of 14 - 16%, making it a hearty wine - a wine most appropriately enjoyed with hearty (Pugliese) food!

Our cousin in Puglia produces his own primitivo label on his masseria -  a large limestone estate named Torre Catena dating back centuries.  The wine is called Volare - named after the song popularized by Domenico Modugno a native son of Polignano a Mare where our family is from. Needless to say, we are huge fans and served the wine at my sons' baptism in Puglia this summer. The party was held at Torre Catena and the wine was a huge hit (by the way, it is definitely worth checking out the above link to Torre Catena). Volare, like its name implies, soars.  It  is surprisingly vibrant in taste. It's the kind of wine where one sip calls for another simply for the pleasure of tasting it and feeling a well-balanced wine glide across your palate.  And yet the wine is far from pretentious. It's made to be enjoyed in good company, with good food and boisterous conversation. Volare is the kind of wine that becomes a joyful anchor to an evening of camaraderie with just the right touch of sophistication. Like the song, it makes you feel good.  

You'll have to stay tuned in 2013 to get your hands on a bottle. We are in the process of getting it imported. And when we do, our hope is that it will soar, and that Volare will make your taste buds fly!

Fava beans n' greens


It was once said that Hercules nourished himself on fava beans between physical exertions in order to regain his strength. These ancient varieties of peas have recently gained a resurgence of popularity, but for many centuries in Puglia they were considered the pauper's food. To admit a supper of fava beans was to admit one's beggared position in life.

No longer. Pugliese folk pride themselves on this traditional dish. The bean is grown in abundance and serves as a beautiful ornamental vine as well. Fava beans ripen in the summer and are often eaten fresh, but the recipe for fave e cicorie [chee-core-yay], the traditional Pugliese dish of favas and chicory greens, requires the use of dried beans. Boiling the dried beans eventually transforms these blanched, pebble like legumes into a thick, creamy puree', much like mashed potatoes. This dish, while posh on some menus, is pure comfort food. And better yet, it's good for you - packed with protein, antioxidants, and fiber. 

Fave e cicorie is easy to prepare. I use Bob's Red Mill Fava Beans. The beans are good quality, cook well, and are already peeled. An added plus is that there is no need to soak them over night. They'll cook down to a puree in an hour or so. They are also easy to find in grocery stores in our area. If you can't find dried fava beans in a store near you, you can easily order them online.

I also like to mix up the "greens" part. While tradition calls for boiled chicory greens (or closely related dandelion greens), I occasionally like to serve up these beans with milder greens like sauteed spinach with garlic, chard, or even kale. I also like to garnish the dish with other tasty treats like sun dried tomatoes, olives, raw red onion slivers, or artichoke hearts preserved in olive oil. 

The final product is a hearty vegetarian/vegan dish which is sure to please the palate and leave you satisfied.

Dried fava beans
Wild bitter greens like chicory, dandelion, collards or other bitter greens (also see variations mentioned above)
Extra virgin olive oil
salt to taste

Rinse the beans to remove any small stones or pebbles.

Boil the beans in a 1 part fava bean, 3 parts water ratio.

Cover and turn down the heat. After 45 min to an hour the beans will start to break down. Stir frequently so the beans don't stick to the bottom of the pot and burn. If you notice the beans getting too dry before they're fully cooked, add a bit of warm water to maintain a "mashed potatoes" type consistency - too much water and they'll turn soupy, and too little, the beans will burn. Once the beans are soft and easily broken down by the touch of a spoon, either keep stirring until you have a puree', or use a hand held mixer to get a creamy consistency. I like using my hand mixer.

Once pureed cook until you have a consistency which is somewhere in between pudding and mashed potatoes.

Add  salt to taste.

While the beans are cooking you can clean the greens and boil them (in the case of wild chicory, etc) or saute them in a teaspoon of olive oil and a couple whole (not chopped) cloves of garlic if you are using softer greens like spinach. When the greens are cooked dress them with extra virgin olive oil and salt to taste.

It's ok to serve these greens at room temperature.The important thing is that the favas be piping hot.

Ladel the favas onto a plate or wide bowl. Drizzle generously with extra virgin olive oil. Add the greens on top. Garnish with sun dried tomatoes, raw red onion slivers, etc. (see above).

Serve with a hearty red wine like Primitivo or Salice Salentino.