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966 West Campus Lane
Goleta, CA 93117

916 217 0935

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.




Easy semi-sundried tomato bruschetta with artichoke cream

Recipe Blog

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.