#lesantorine: the influencers of Capocollo di Martina Franca – Italian Cuisine


The two sisters "weaned" on salami from the Itria Valley in the family business who brought the capocollo to Harrods and even put it in a panettone (very good)

You could call it a cup, but a Cisterinino they would be offended. We are is in the exact center of Puglia, between the hills and the sea, and for this reason it is the perfect place to do the Capocollo of Martina Franca.

Don't call it a cup

The coppa is hand-salted, dry with sea salt and black pepper, is left to rest for 15 days, then left to marinate in Verdeca wine cooked before being stuffed into natural casings and smoked. The unique scent of Capocollo of Martina Franca we owe it to Fragno, the most widespread oak in the area, and to the almond husk, another important plant in the Apulian culture, which are burned together for two days and leave the product slightly smoked. After 120 days of maturation, the Capocollo di Martina Franca Santoro is ready to fly as far as Harrod's in London.

History

The history of this sausage factory is young, it was born in 2000 from the experience of Giuseppe Santoro, butcher of Cisternino, e Piero Caramia, butcher of Martina Franca. But this is above all a family story that also features the children, Nico and Silvio Caramia, and the sisters Angela and Micaela Santoro, aka #LeSantorine. If this product has become so famous it is also thanks to them. They were weaned to cured meats from the Valle d'Itria and after leaving to study they returned home to the trulli with the aim of carrying on a great tradition, and why not, inventing new ones.

«Papa Giuseppe, who from shop boy became butcher, and then entrepreneur of the capocolli. Mom and grandmother are in the butcher's shop in the village, dad follows the production, Micaela, who has a diploma from the conservatory, in administration. And finally I, who deal with marketing and communication, ”says Angela. Today they work together and this double vision broadens the scenario, multiplies the approaches and enriches opportunities. «We started as children, on Saturdays after school, to help out in the butcher's; and then during the summer, when all this did not yet exist ". Indicates the large workshop overlooking the trulli. "We saw the company born, we built it too", continues Micaela. «We do the capocollo as in the past. But we have renewed its communication, marketing, open to new innovative products . They were the first to dress their labels in elegant black, created a premium capocollo together with Gianfranco Fino, father of the most famous primitivo di Manduria in the world, Es, produced in only 500 pieces; thought of innovative products such as the Cooked Ham with Sea Water which – they promise – will make you taste the most amazing bread and ham ever. Last born there Santorella, artisanal coarse-grained mortadella, and then classics such as wurstel. What is special about them? "In ours there is meat".

Pancapocollo

Invented a bit as a joke three years ago and become an object of Christmas desire, the Pancapocollo it is known among connoisseurs and present in every ranking. It is a sweet salty panettone with pieces of salami made with Emanuele Lenti, master of panettone in Grottaglie with his Precious Forneria Lenti, counted among the 25 best masters in Italy. It is eaten as an aperitif or appetizer with a glass of sparkling wine and has become a huge hit on Christmas and New Year's tables. Guaranteed: "Capocollo also goes well with dessert, we even made it with chocolate ice cream once".

Christmas Baskets, from Harrods and online

Their cured meats reap acclaim, are present at fairs and tastings and the word has spread as far as England. “We came to Harrods, by chance or, rather, because they fell in love with the product. They dedicated an exhibition to us in the London food hall, and seeing it was a real emotion. They selected us for the luxury Christmas baskets, from 10 and 20 thousand pounds, ”says Angela. And from this year on, they also make Christmas baskets, for sale on the site.

#LeSantorine

Angela is the brunette, Micaela is the blonde. «But they confuse us all, and so we have become 'Le Santorine', they repeat in chorus. The Santorine were born as a joke, they have become a blog on the site, some collaboration, an Instagram profile. "Let's talk about the Itria Valley and give tips for getting around the area. There are no influencers here, we are there . Other than Chiara Ferragni, to tour Puglia, follow them.

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