The Puglia most popular traditional food: focaccia! This one contains all traditional ingredients, such as semolina flower, tomatoes and olives. It's perfect for a meal, filled with cheese and cured ham. *This products is available for Central London addresses only. In order to get a "next day delivery", please place the order before 2pm

If you love Focaccia this is a must try! The traditional recipe we use to make our dough includes semolina flour and a touch of potatoes which makes our focaccia incredibly soft on the inside. It gets its flavour from the simple yet delicious combination of salt and rosemary. Fill it with tomatoes, cheese, cured meats or your favorite ingredients for a great snack, or enjoy it simply as...

Made from durum flour, this classic white sourdough is larger in size with a slightly softer crust which makes it a favourite choice amongst kids. Whilst born from the same crop as semolina, its the durum flour that gives this sourdough its signature artisanal structure. With an airy texture and delicious taste, the Pane Pugliese is excellent for both everyday meals or sandwitches <br...

This bread's mix of grains (wholemeal spelt, rye, millet, linseed and sunflower seed) make it intensely tasty and easy to digest. Ancient grains such as these have been grown before modern industrial farming and have not being modified for industrial exploitation. *This products is available for Central London addresses only. In order to get a "next day delivery", please place the...

Black olives are harvested later in the season, when they've reached full maturity. The crunchy semolina bread containing salty and piquant black olives tricks off both delicious and nutritious. The olives intense flavor makes this bread a real delight *This products is available for Central London addresses only. In order to get a "next day delivery", please place the order...

"Puglia has been known all over the world for thousands of years for its olive trees. This crunchy wholemeal bread studded with green olives ticks off both delicious and nutritious - the olives' intense flavour make this bread a real delight. Take care when eating - there may be olive stones. *This products is available for Central London addresses only. In order to get a "next...

The sandwich crosses geographical and cultural borders, but the only real non-negotiable aspect is the thing that holds it all together: the bread. These semolina ciabattine (small ciabatta) are the ultimate rolls to make the perfect sandwich. Create your ciabattina sandwich with your favourites fillings and enjoy its soft crust and hearty bite, either toasted or as is. *This...

Defined by its soft and airy inside and slightly crunchy crust, this bread has a delicious and delicate taste thats in part, down to the level of hydration in the baking process. A favourite amongst kids, our Ciabattina bianche are an ideal choice for packed lunches. They come in packs of 3, each of them a perfect individual sandwich size. *This products is available for Central...

Puccia is a very traditional sandwich bread from south Puglia that is effectively made from pizza dough. This makes it incredibly tasty and perfect for filling with tomatoes, mozzarella, cured meats or any of your favorite fillings. Its shape was inspired by the Greek pita, probably during the ancient times when southern Puglia was part of Magna Grecia. *This products is available...

A wholemeal semolina sourdough, using a mix of whole wheat durum flour and refined semolina flour. Durum in Latin means hard, and durum is the hardest of all the grains, while whole wheat flour means it contains every part of the grain, including the bran and germ which hold most of the nutrients. Whole wheat durum flour is commonly used as an ingredient in pasta-making - we have combined it...

This is authentic pugliese semolina sourdough, scored with a cross before baking as is tradition, and made using flour from the Camema mill in Altamura. Unique for its crunchy crust, soft yellow crumb and nutty taste, this style of bread has been loved since Roman times (Horace having described it as the best bread in the world).