An Apulian company with Apulia in its heart... and ingredients
Pr.ali.na. Selects the best ingredients and transforms them into products that contain all the flavour of Apulia and its gastronomic traditions.
From sauces, to condiments, spreads to purées, soups to bruschetteria, discover the flavours of the old traditional Apulian recipes such as broad bean and chicory purée from the “Le biodiverse” line and select products free from GMOs from the iBio line.
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Natural and Organic Ingredients
Pralina is concerned for the environmental sustainability of its productions and carefully chooses quality ingredients, zero km raw materials, prepared with no additives or preservatives.
The two outstanding lines “Le Biodiverse” and “iBio” are testament to the attention the company pays to the raw materials and to upholding the traditions of the Salentinian and Apulian territory.detail
Quality and Innovation
Pralina products are a guarantee of quality because they are born from the transformation of raw materials guaranteed in every respect, processed with no added chemicals and preservatives, and offered to the consumer in glass packaging only in order to minimise the environmental impact.
The environmental focus distinguishes the company’s work, which fuels the production plants through “clean energy” from a photovoltaic system covering almost 90% of the company’s energy needs.
The quality of the products, from the ingredients to the packaging and innovation in the processes ensures that Pralina products are a guarantee of food safety.
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Products of the Territory
Knowledge of the raw materials, Taste and Variety of ingredients offered by the territory. This is how Pralina recipes are born.
Salento, where the company is based, offers an infinite variety of vegetables and raw materials that, once selected and transformed according to recipes perfected by years of experience, enhance the flavours and bring an intense taste to every mouthful.
Pralina products are served at the table of 23 countries around the world. The love of the land urges us to seek out new ways of sharing its flavours, creating new recipes and endeavouring to offer products of the highest quality.
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Recipe recommended
Buckwheat Crackers with Chickpea and Rosemay Purée
Ingredients
1 jar of Chickpea and Rosemary Purée
200 gr Organic Wholemeal Flour
100 gr Wholemeal Buckwheat Flour
1 teaspoon Herb Flavoured Salt
50 ml White Wine
35 ml Soybean oil
1 g Caraway Seeds
100 ml Water (lukewarm)
Method
Pour the wholemeal flour and buckwheat flour into a bowl.
Add the herb flavoured salt, ...detail
Recipe recommended
Oven-Baked Breaded Cod Fillets with Olive Bruschetta Paste
Ingredients for 4 people
800 gr of cod fillets
1-2 tablespoons of Olive Bruschetta Paste
2 tablespoons of extra virgin olive oil
Juice of 1 lemon
ginger
Salt and pepper to taste
4 tablespoons of bread crumbs
2 tablespoons of grated Parmigiano
1 tablespoon of cornflour
Method
Put the cod fillets (once defrosted if not fresh) into a bowl to ...detail
Recipe recommended
Crostini with Yellow Pumpkin Spread, Gorgonzola, Anchovies and Black Olives
Ingredients
8 slices of bread
1 jar of Yellow Pumpkin Spread
150 gr of Gorgonzola
1 jar of anchovies in oil
1 jar of stoned black olives
Method
Cut the bread into slices and lightly toast in the oven.
Spread the Pumpkin Spread onto the still-warm bread.
On half of the slices add the Gorgonzola
On the remaining slices place the well-drained ...detail
Recipe recommended
Frittata with Egg, Cheese and Asparagus Spread
Ingredients for 2 people
4 eggs
2 tablespoons of Asparagus Spread
25 gr of grana
1/2 an onion
Salt, pepper and extra virgin olive oil to taste
6 Asparagus
Method
Chop the onion then sweat in a pan with a drizzle of oil.
To the pan add 2 tablespoons of Asparagus Spread and allow the flavours to develop for a few minutes.
In a bowl beat the egg ...detail
