La Patràun by Sabino Leone
£25.60
Peranzana monocultivar, Apulian autochthonous cultivar, with a remarkable rurality, adapts well in stony soils. The name La Patràun, dialectal name of Canola, derives from the Mistress understood as the woman of the country, who adapts, like this wonderful plant, in the most rural environments. A very feminine extra virgin, delicate but at the same time of character. The nose is particularly fruity, with hints of artichoke, tomato leaf and thistle; while the taste is dominated by the heart of artichoke. Bitter and spicy contents, in perfect balance between them.
30 in stock
Capacity
0.5L
Year
2025
puglia
medium
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Nick's experience
“Tasting this Peranzana feels direct and familiar. The first thing you notice is the clear, fresh hit of artichoke, backed by a clean mix of tomato leaf and thistle. The bitterness and spiciness come through right away, but they stay balanced—nothing heavy or overwhelming.
When you use it on fish, the effect is immediate. It sharpens the flavour of mackerel, anchovies, and makes seafood soups taste more focused. On bruschetta or toasted bread with just a bit of salt, it gives you that simple, satisfying feeling.”
Nick
30 in stock
Pairings
- “Tomato salads (Caprese, panzanella), Grilled sea bass, branzino, or trout, Roasted or grilled chicken, Fresh mozzarella
- Burrata
- Ricotta (especially on crostini with honey)
- Aged pecorino (for contrast)
- Pork loin or porchetta
- Lean beef, sliced and finished with oil
- Prosciutto, bresaola, or carpaccio plate
- Tuna carpaccio or tartare
- Octopus salad
- Steamed mussels or clams
- Shrimp with lemon zest
- Grilled zucchini, eggplant, asparagus
- Fennel & citrus salads
- Artichokes (raw or grilled)
- Mixed greens with lemon & shaved Parmigiano Pair with fresh, delicate flavors.
Tomatoes, mozzarella, white fish, and greens love its gentle fruitiness. - Finish, don’t cook: Drizzle at the end to showcase its almond, tomato-leaf, and peppery notes.
- Use with mild proteins: Chicken, pork, seafood, and carpaccio pair better than heavy red meats.
- Match green with green: Anything herbal, leafy, or vegetal (zucchini, artichoke, fennel) works effortlessly.
- Balance acidity: Lemon, vinegar, or citrus amplifies Peranzana’s freshness.
- Respect its medium intensity: Avoid overpowering it with spicy, smoky, or very bold dishes.
- Highlight raw applications: Salads, bruschetta, grain bowls, and crudo show it at its best.
- Try sweet contrasts: Drizzle on vanilla gelato, ricotta + honey, or dark chocolate for a gourmet twist.”
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