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This fresh, Spring, soup has humble origins in the Salento area of Puglia, which includes the province of Lecce – an area known for its unique gastronomic and culinary treasure trove thanks to its rich, fertile soils. Traditionally this soup is made using fresh artichokes, however jarred and tinned artichokes work just as well.
PREPARATION TIME: 10-15 minutes
COOKING TIME: 60 minutes