antica enotria: Puglian conserva
Who: Luigi di Tuccio
Where: Cerignola, Puglia
What: Olives, tomatoes, eggplant, artichokes, and more.
Key fact: Hand-harvested vegetables from a family owned-and-operated certified organic farm. Simple, delicious flavors of sunny Puglia, now available in N.C.
Website: https://anticaenotria.it/en/
Instagram: @anticaenotria
Raffaele and Addorlata di Tuccio left Basilicata for Puglia in 1985. Dreams of starting an organic farm growing vegetables and grapevines caused their eastward migration. The couple found a perfect spot in Cerignola: the (admittedly somewhat abandoned) Masseria Contessa Staffa property. A beautiful site, in northern Puglia’s agricultural heartland.
Their new project took time and real effort: the first jarred foods weren’t released by Antica Enotria until 2002. In the early years, restoration and grapevines had to take precedence. After a lifetime of labor, the couple have accomplished something special. Today Antica Enotria is operated by their son. Luigi di Tuccio was born at Antica Enotria. His family make “zero kilometer” produce. Luigi harvests in-season vegetables by hand, and processes and packs their produce on the estate, within a few hours of harvest. The results are clear: vivid flavors, perfectly ripe, often packed in the “Coratina” variety of olive oil grown on the farm.
Our path to Antica Enotria was predictably slow and winding. I visited the estate in 2013. I’d never been to Puglia, and was immediately captivated. It quickly became a personal favorite destination. Our portfolio swelled with Puglian wine. A decade ago, the quality of vegetables was clear to me. Similar to the di Tuccios, the wine side of PWI had to take priority in those years. I filed the farm under “place to return” and focused on vino.
In 2022 we met again. Luigi is a compelling advocate for his home. If anything, the produce has gotten even better. Pantry staples never taste this fresh. The care he takes in keeping pristine flavor in every jar is apparent. A short ingredient list: salt, lemon, maybe vinegar, depending on the product. It’s all you need, when starting with raw materials this good.
3100ml
580ml
Olive Bella di Cerignola in Salamoia
This is what we showed up for. The symbol of their region, these shockingly large, firm, and juicy olives are preserved in brine in accordance with an old family recipe. They are perfect antipasti. Eat more than a few and it becomes a meal.
3100ml
314ml
Carchofini in Olio Extra Vergine
The most Italian of all products, in our opinion, cleaned and simply preserved in EVOO, salt, vinegar, and lemon. Crunchy, bright, best alongside charcuterie, or adorning spring pastas.
212ml
Crema di Carchiofi
Soft, dense, phenomenal on croutons, crostini, or as a topping for meat. Simple, but still it tastes very indulgent.
212ml
Paté di Olive Verde
Individually selected olives and extra virgin olive oil are made into a light, perfectly spreadable condiment for sandwiches and crostini.
314ml
Melanzane in Olio Extra Vergine
Hand cut in summer and packed in extra virgin olive oil, these meaty, deeply satisfying eggplants can replace any animal protein at the center of your next sandwich. More than a few will be snacked upon straight from the jar in my household. What more do you need? Bread, maybe.
720ml
Passata di Pomodoro
This passata will make all your Italian (and Italian-American) sauces better. Harvested by hand in July, at the point of optimal ripeness. By processing the fruit immediately the tomatoes’ nutritional value and exceptional flavors are preserved.
580ml
Pomodorini con Olive e Caperi
This product is a real specialty of the farm. The organic cherry tomatoes are packed a few short hours after their harvest. Antica enotria recommend cooking them quickly, and simply. It’s the taste of southern Italy in summer.
580ml
Pomodorini Gialli
Yellow tomatoes are naturally low in acidity. These are hand picked, split in half, and packed in only water and sea salt. Naturally sweet, the di Tuccios recommend them for pizzas, and alongside seafood.