The History

Perchè ci Credo was born from the passion of Enrico De Lorenzo who, after twenty years of experience gained working as an agro-food consultant with important companies in the Bel Paese, at the end of 2007 he wanted to make the big leap: transforming the research and development studio of his laboratory into a real production company.
All this happened in Lecce, in the heart of Salento.
This is how it was bornPerchè ci Credo: although the company has not yet blown out its first ten candles, it has already established itself internationally thanks to its mission, that is to reconcile taste and artisan excellence with modern market requirements.
Integrating innovative recipes while respecting the great Mediterranean culinary tradition has proved to be a winning strategy.

The Perchè ci Credo Catalogue and the most appreciated products

Perchè ci Credo is a young company that produces a wide range of vase products by hand.
Sauces, sauces, condiments, vegetables in oil and jams have the lowest common denominator: the intense taste and unmistakable fragrance that only fresh raw materials can give to a product.
No preservatives, additives or colouring agents can be found in the recipes of Perché ci credo.
Even at the first taste you can recognize the unmistakable genuineness of products such as the classic tomato and basil puree: soft flakes obtained from a long process and made dense through cooking over low heat.
The mother sauce or the sauce with cherry tomatoes and Negramaro wine, instead, will make you taste Puglia in a bite.
For the dessert, moreover, you will be spoilt for choice, from jam to pepper jelly.

Apulian Cuisine

The Apulian gastronomic tradition sees one of its most appreciated and well-known representatives in the Salento cuisine, defined poor for the type of ingredients used.
Wild vegetables, oily fish, not very refined flour or barley, are the main elements, as well as the moderate consumption of meat.
Pasta like bread, to accompany the delicacies of Perché ci credo, have a typical dark colour.
In ancient times, the first one was kneaded on Sundays and Thursdays.
The typical formats of homemade pasta from Salento are tria, orecchiette and minchiareddi.