Recipes

Main courses
Brodetto di Pasqua pugliese con agnello, piselli e uova. Oleificio Fratelli Vieste

Puglian Easter Brodetto: lamb with peas and eggs

Easter Brodetto with lamb, peas, and eggs is one of the symbolic dishes of the Easter tradition, an authentic celebration of spring flavors passed down from generation to generation. This dish represents the perfect balance between the simplicity of the...

Read moreabout Puglian Easter Brodetto: lamb with peas and eggs

Pizzas & savory pies
Tortiera di patate pugliese, patate arracanate con olio biologico. Oleificio Fratelli Vieste

Puglian potato bake (patate arracanate): traditional recipe with organic olive oil

The Potato Pie, known in the Gargano dialect as "patène arracanète," is a dish that embodies the very soul of traditional Apulian cuisine: simple ingredients transformed into an unforgettable taste experience. This recipe, passed down through generations in Gargano families,...

Read moreabout Puglian potato bake (patate arracanate): traditional recipe with organic olive oil

First courses
Favetta con le cicorie e olio al tartufo, tradizione pugliese. Oleificio Fratelli Vieste

Fava Bean Puree with Chicory: A Puglian Tradition with Truffle Oil

Fava bean purée with chicory is a dish that encapsulates the essence of Apulian cuisine, where simple, genuine ingredients are transformed into intense and memorable flavors. This traditional recipe features shelled dried fava beans and wild chicory, a perfect combination...

Read moreabout Fava Bean Puree with Chicory: A Puglian Tradition with Truffle Oil

Desserts
Dita degli Apostoli pugliesi con olio al limone. Oleificio Fratelli Vieste

Apulian Fingers of the Apostles: traditional recipe with lemon oil

The "Dita degli Apostoli" (Apostles' Fingers) are a traditional Apulian dessert that tells the story of our land through authentic flavors and ancient traditions. These delicate crepes, protagonists of both Carnival and Easter in Puglia, are distinguished by their refined...

Read moreabout Apulian Fingers of the Apostles: traditional recipe with lemon oil

Main courses
Seppie ripiene con piselli alla viestana, ricetta tradizionale del Gargano. Oleificio Fratelli Vieste

Stuffed cuttlefish with peas "alla viestana": a traditional recipe from Gargano

Stuffed cuttlefish with peas is a traditional recipe from Vieste, a dish from Apulian cuisine that combines the taste of the sea with the sweetness of the land. This preparation, typical of the Gargano coast, perfectly represents the culinary art...

Read moreabout Stuffed cuttlefish with peas "alla viestana": a traditional recipe from Gargano

First courses
Pancotto pugliese con olio extravergine di oliva. Oleificio Fratelli Vieste

Puglian Pancotto

Puglian pancotto is the essence of cucina povera, the cuisine that knows how to transform simple ingredients into a dish rich in flavour and tradition. In this recipe, stale bread meets turnip tops and potatoes to create a warm and...

Read moreabout Puglian Pancotto

First courses
Zuppa di verdure e fagioli cannellini con olio extravergine di oliva. Oleificio Fratelli Vieste

Vegetable and Cannellini Bean Soup

We are thrilled to share with you a delightful recipe that embodies the marriage of culinary tradition and the extraordinary taste notes of extra virgin olive oil from our exclusive Cristalda & Pizzomunno line. Our vegetable and cannellini bean soup...

Read moreabout Vegetable and Cannellini Bean Soup

Pizzas & savory pies
Pizza istantanea con datterini gialli, stracciatella e alici. Oleificio Fratelli Vieste

Instant pizza with yellow datterino tomatoes, stracciatella cheese, and anchovies

"When you don't have time or much desire to get your hands dirty and wait for long leavening times, quick pizza, meaning made with instant dry yeast rather than brewer's yeast, is an excellent solution to satisfy your craving with...

Read moreabout Instant pizza with yellow datterino tomatoes, stracciatella cheese, and anchovies

Pizzas & savory pies
Fiore di pane con pesto, ricotta e pomodori secchi. Oleificio Fratelli Vieste

Bread flower with pesto, ricotta, and sun-dried tomatoes

"A very simple and rather quick-to-make leavened dough, crispy on the outside and soft on the inside, containing a delicious filling of ricotta, pesto, and sun-dried tomatoes. Not only delicious to eat but also captivating to look at thanks to...

Read moreabout Bread flower with pesto, ricotta, and sun-dried tomatoes