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966 West Campus Lane
Goleta, CA 93117
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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.

 

 

 

Recipe Blog

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.

Ingredients:

Penne Pasta

Baby Heirloom Tomatoes

Le Sorelle Extra Virgin Olive Oil

Garlic

Basil

Ricotta Cheese (optional)


Directions:

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!

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