Forno Pellegrino – Lecce specialties

Il Forno Pellegrino is a Lecce-based company that has been active for almost 50 years, specializing in the processing and sale of typical Salento products.

This small reality was born in 1975 in Bagnolo del Salento, in the province of Lecce.

It immediately stands out for the delicacy of its Apulian taralli.

The"friselle"and homemade biscuits typical of the regional culinary art (struffoli, mostaccioli, tozzetti) are also very popular.

Massimiliano and his brothers have chosen to follow the tradition, using only the highest quality raw materials and artisan methods for the processing of the products.

Among the raw materials we must name the Altamura semolina flour and the rigorously Apulian extra virgin olive oil.

The company does not use chemical additives or preservatives, preferring a smaller production of the highest quality to industrial production.

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