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A holiday at La Pulledraia means taking a
step back in time to enjoy a taste and pace
of life that almost no longer exists, when
families used to get together on special
occasions at grandma and grandpa's house.
And special occasions were always
accompanied by a special lunch, with its
characteristic aromas and genuine flavours.
Vegetables, meat, sauces and sweets: each
with its own unique aroma and flavour. At La
Pulledraia, things haven't changed. |
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And we're more
than happy to do it for anyone who comes to
stay or comes back to visit as well. The
organic farming methods we have adopted on
our 10 hectares of land means we don't use
chemical fertilizers or herbicides and
practice appropriate agricultural techniques
(crop rotation, organic fertilizers, alfalfa
plants grown for three years to increase
organic nitrogen content of the soil) |
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instead, not to mention using seeds with excellent
organoleptic properties that are better suited to our
soil.
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We use our
home-grown fruit: peaches, cherries, pears,
apples, figs, plums, apricots, grapes and
persimmons to make jams, cakes and a few of
our liqueurs ("maraschello").
We use our vegetables: artichokes, asparagus,
tomatoes, green beans, courgettes, pumpkin,
aubergines, bell peppers, cauliflower,
cabbage, |
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broccoli, spinach, Swiss chard, melon, watermelon etc.
to prepare the many specialities of the natural
Mediterranean diet as well as vegetable preserves and
sauces.
Our grapes go into our wine. With our olives we make
oil, both normal and spicy versions (using a few chilli
peppers). We use our grains to make the flour that goes
into our pasta, cakes, savoury pies and soups. We use
the pulses to make soups and traditional dishes. The
dried fruit, pine nuts and walnuts that we grow are used
in cakes and to make the traditional "Nocino" liqueur..
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We use chicken
and rabbit to make some of the culinary
specialties of our area (along with the wild
boar that we get from hunter friends). We
also like to gather fruit, berries, leaves
and wild herbs (jujube, wild fennel, laurel
and myrtle) to use in traditional liqueurs.
Our guests can see every plant for
themselves and gather fruit and vegetables
to take on their trips |
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to sea or in the park.
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