The garlic is original of Asia centers them. It comes since used the antiquity, is in kitchen (for the condimento of the pietanze) is for its medicamentose property. The garlic is a perennial herbaceous plant (Allium sativum) that it comes cultivated in order to collect of bulbs. Its nourishing contribution is not meaningful, above all because it comes habitually consumed in small amounts. Its characteristic scent has had to the presence of the alliina, contained in its cells that, arranging itself after the cut of the bulb with an enzyme, are transformed in allicina, substance that provokes the characteristic odore of this grass. The marinato garlic SPINA has the particularitity to conserve all the property nourished to you; the greater particularitity is, but, represented from the absence of the fort and intense scent of the garlic. Very aromatized it can greenhouses bound together as it follows:

• appetizers and aperiti to you with friselline
• bruschette
• insalate of sea
• meat to the live coal

Variety of Prodotti SPINA:

• Normal garlic (Aglio normale)
• Piccante garlic (Aglio piccante)

The capricious appetizer SPINA is a mix of ortaggi to use which contour in the second plates, optimal like condimento of the bruschette, optimal like condimento of the traditional “oritani Frisians”. The fortune of the capricious appetizer SPINA is due to the diffused one uses, in the bars, wines bar, in the restaurants, as condimento of the friselline served in appetizers and the aperitifs you. The capricious appetizer SPINA adapted to whichever pietanza, optimal also like contour of the second ones made up of meat to the live coal.

Variety of Prodotti SPINA:

• Antipasto Capriccioso (Capricious appetizer)
• Antipasto Capriccioso Piccante
  (Capricious appetizer Piccante)

The appetizer four seasons SPINA deep in it four ortaggi. Which contour in the second plates can be used, optimal like condimento of the bruschette. Wide diffused it is its I use in the restaurants, the bars, the pub. Optimal condimento for piadine, peaks, sandwiches, pucce. The appetizer four seasons THORN adapted to whichever pietanza, optimal also like contour of the second ones made up of meat to the live coal.

Variety of Prodotti SPINA:

• Appetizer 4 Seasons (Antipasto 4 Stagioni)

The Carciofo is one of the most useful and healthy Mediterranean plants. Famous for its culinario use, it has important therapeutic property. There are many ways to conserve the carciofi; sott'aceto, sott'olio, to the natural one or in pickling brine and then there are regional varying: to the Tuscany, the veneta, the calabrian, the sicialian, the Roman. The base technique and more or less the same one. Ingredients, the more or little vinegar, the less vinegar vary more wine, little wine more oil. Most variable the aromas. To the North the cumino is preferred bay and, to the Center the coriandolo, the prezzemolo, to the South the origano, the basil and the Constant chili pepper, etc in all Italy the presence of the garlic, the pepper and the nail of garofano. In some cases the cinnamon enters in scene also. The varieties of carciofo are many. The piu diffuse they are: the violetto of Chioggia, the spiny one of Palermo, sweetens it of Genoa, the violetto of Ravenna, spiny Sardinian, carciofo of the coast, most famous cimarolo roman and the not less famous one “mammarolo” of Salerno. The late productions are indicated for the conservation. The carciofi they must have leaves centers them sluices very not to introduce signs of withering neither much less must have been deals to you with pesticides. In the handicraft production entire and cracked SPINA the carciofino () assumes a role of relief, invariato is in the time the technique of transformation, conservation, handed on production… from Pope Tonino… never varied!

Variety of Prodotti SPINA:

• Carciofini sott'olio cracks to you
  (Carciofini sott'olio spaccati)
• Carciofini sott'olio entire
  (Carciofini sott'olio interi)
• Carciofini sott'olio cracks to you piccanti
  (Carciofini sott'olio spaccati piccanti)
• Carciofini sott'olio entire piccanti
  (Carciofini sott'olio interi piccanti)

The trimmed Cicoria and the trimmed Cicoria trifolata represent the evolution of the handicraft production SPINA. The use of the cicoria, in the territory salentino, always has been limited to the insalata one or the first plates flavored with raw oil; the idea of the cicoria sott' oil must to the PRODUCTION SPINA that, saggiamente, has bound together tradition and innovation. The product sott' oil remains croccante, delicate, only! The cicoria must its notoriety to the consumption that is made of the leaves in the insalate ones and of the roots like substitute of the coffee. The instilled one of the leaves has property to stimulate the functions of the intestine, the liver and the kidney with consequent depurativo effect and detossicante general whose effects are appraised also on the skin. The content of knows them mineral and of vitamins they are benefitted with a use to feed constant of little insalate the fresh or cooked leaves in flavored. The roots have the same property of the leaves. In the for external use only the leaves or the juice of the leaves and the roots have emollient power and refreshing
The Cicoria Trifolata SPINA is optimal as condimento of the bruschette, optimal as condimento of the friselline served in appetizers and the aperitifs you. The Cicoria Trifolata SPINA adapted to whichever pietanza, optimal also like contour of the second ones made up of meat to the live coal.
The Trimmed Cicoria SPINA is the heart of the cicoria, is optimal as appetizer or as contour. It binds together itself to all the plates of the pugliese and Mediterranean typical kitchen.

Variety of Prodotti SPINA:

• Trimmed Cicoria
  (Cicoria Cimata)
• Trimmed Cicoria Piccante
  (Cicoria Cimata Piccante)
• Trimmed Cicoria Trifolata
  (Cicoria Cimata Trifolata)
• Trimmed Cicoria Trifolata
  Piccante (Cicoria Cimata Trifolata Piccante)

It is the true innovation of the production SPINA! In our city nobody never has thought to conserve sott' oil the tops of turnips, nobody never is successful. From the intense taste, from the unchanged sapore the tops of turnips sott' oil SPINA conserve intact the fragrance, the solidity of the buds and the stem. They can be consumed in order to flavor the paste, like aperitive you or appetizers, can be served bound together to the bruschette, to the typical friselline of the place… to taste the tops of turnips sott' oil SPINA wants to per year say to have the genuinità and the freschezza of the unchanged turnips for 12 months!!!
Property: And' a ortaggio lacking in principles nourished to you particular and, because of cospicua the amount of contained cellulose can turn out of difficult digestion. It can be employed like detossificante for the organism after periods in which it has been eaten particularly heavy. They leggermente have a delicate sapore amarognolo much and pleasant one. In our pugliese region they are used, above all, the buds supplies of the first foglioline, more properly sayings: tops of rich turnip or broccoletti of turnip of vitamin To and of know them of soccer, with which one is flavored typical paste, the orecchiette. The caloric contribution of this food is much bottom.

Variety of Prodotti SPINA:

• Cime di Rape sott'olio
  (Tops of Turnips sott'olio)
• Tops of Turnips sott'olio Piccanti
  (Cime di Rape sott'olio Piccanti)

The condiriso the finally prelibato, not usual condiriso in scato it nearly without sapore… the true one condiriso! Verdure prelibate, fungi perfumes to you, saporiti ortaggi… Ideal for the insalate ones, the first plates made up of rice, the insalate ones of paste. One true bomb of energy, one true prelibatezza for the genuine and gustoso palate… condiriso of the Handicraft Production the SPINA.

Variety of Prodotti SPINA:

• Condiriso

Put to dwelling in the autumnal months in the fields of the salento, the finocchio mature slowly until “ready” being for the cut in the winter months. In the gastronomica tradition salentina, the finocchio, is used like contour, in the insalate ones, like first plate (lessato and flavored). The witty mind of great ANTONIO SPINA has transformed the finocchio in a great sott' oil! Beyond aromatizing meats and pietanze with the finocchio an excellent carminativo and diuretic liqueur is manifactured. Finocchio sott' the oil of the Handicraft Company SPINA conserve, in the sapore and the consistency of polpa the characteristics of the hardly picked product!
Variety of Prodotti SPINA:

• Finocchio sott'Olio

Fungi to the Pugliese

The fungi, are spontaneous that it cultivates to you, are much rich in some know them mineral, in particular in potassio and branch. The fungus Lentinus Edodes is the variety cultivated more diffused to the world being rich of proteins, vitamins, knows them mineral and of other compounds with salutistici effects, particularly it is appreciated for its nutrizionali, medicinal and therapeutic property. For these reasons the question of this fungus is growing all over the world. The Fungi sott' oil THORN represent, from always, the true flower to the eyelet of the handicraft production! Wise it aromatizes to you, are uses in the aperitifs you you, in appetizers, optimal condimenti for peaks, first and second plates.

Variety of Prodotti SPINA:

• Fungi to the Pugliese (Funghi alla Pugliese)
• Fungi to the Pugliese Piccanti
  (Funghi alla Pugliese Piccanti)

Champignon fungi

The cultivated fungus has a whitish carnoso hat that can measure until 10 cm of diameter. Sormonta a foot white man who measure from the 2 to 5 cm. varieties of fungi champignon, except diffused, is of color coffee. Between the varieties of fungi it cultivates to you, one of most popular in the United States is the “Portobello”, characterized from imposing dimensions, an exceptional sapore and a more pronounced scent that that one of the wild fungi remembers us. Optimal to the grill and joined the Portobello is to the plates made up of sauces. The Fungi sott' oil SPINA represent, from always, the true flower to the eyelet of the handicraft production! Wise it aromatizes to you, are uses in the aperitifs you you, in appetizers, optimal condimenti for peaks, first and second plates.

Variety of Prodotti SPINA:

• Champignon fung (Funghi Champignon)
• Fungi Champignon Piccanti
  (Funghi Champignon Piccanti)
• Champignon fungi Cut to you
  (Funghi Champignon Tagliati)
• Champignon fungi Cut you to the Zingara
  (Funghi Champignon Tagliati alla Zingara)
• Champignon fungi Cut you to the Zingara Piccanti
  (Funghi Champignon Tagliati alla Zingara Piccanti)
• Extra Champignon fungi
  (Funghi Champignon Extra)
• Fungi Extra Champignon Piccanti
  (Funghi Champignon Extra Piccanti)

Variety of Prodotti SPINA:

• Funghi Chiodini
• Funghi Chiodini Piccanti

Fungi of Moss

Appetizing you act as of moss dipped in oil. Their characteristic is what they to are smallest, therefore in the vasetto is true and funghetti just entire, saporitissimi. Famous near all the ancient populations,