“Monocultivar” obtained by the “coratina” variety of olives; cultivar prevailing in all the countryside of Andria, where it finds the best conditions to obtain the greatest results, with limy soils and systems of aid irrigation.
Sensory profile: Intense green with golden shades; it is uncontrollable in its fragrances of anet, fennel, artichoke, pepper and hay. The mouth is an abundance of vegetal tones; powerful, rich, chiseled from phenols perfectly fused in the structure, with a good taste balance. Impressing, it closes in a deliciously spicy way with long persistence of vegetable tones.
From the dialectal word ‘Prun’, literally bump, derives the name of the indigenous varieties of tomatoes grown in Lucera: the Prunill. It is grown with the dryland farming system, it’s small size and elongated, characterized by pointed ends. The Prunill bunches are harvested in August and are kept hanging, held together by a wire, in typical necklaces or crowns. The unique and intense taste of this tomato, with its silky texture, worked from fresh raw material and then potted, is unmistakable.
A soft, naturally leavened dough enriched with homemade Gin-scented cream and candied Sicilian lemon flakes. A fresh and decisive character, sweetened by a rich icing of amaretto and sugar for a perfect balance of flavours.
Leonardi dressing. Ingredients: acetified cooked grape must. Contains sulphites. Cooked grape must acetified and aged in different wooden barrels for 30 years. A teaspoon at the beginning of the meal to stimulate your appetite, or at the end of the meal for its digestive properties. It goes mell with any kind of food, from appetiser to dessert, for its creamy texture and its sweet-and-sour taste.