ESSENTIAE DEL SALENTO was born in early 2007 in the extreme edge of the heel of italy's boot, in order to produce elixirs and jams, strictly adhering to the traditional recipes and ancient procedures observed since ancient times. Absolutely natural, the products are made in traditional way without the use of preservatives, dyes and chemical additives. 
The strong and resistant scent, the intense and unmistakable taste and the bright color are due to the exclusive production process and first of  all to the use of selected fresh products. 
For the infusion are used  unprocessed seasonal fruits , organically grown and harvested the day before being infused.The peeling of citrus fruits is done manually. 
Maturing happens  in the dark by free fall filtering with linen cloth. 
The traditional process of the production process makes the elixirs unique, genuine and of high quality.
The jams and marmalades are cooked in the double boiler so as to allow some products in particular to remain in pieces. 
The liqueurs produced are 15: 
*the bitter of olive leaves and bitter orange; 
*the artichoke digestive with pink grapefruit;
*the Carob Liqueur; 
*the almond digestive of Toritto  and cinnamon; 
*the digestive of habanero peper, saffron and Toritto almonds; 
*the myrtle digestive;
*the digestive of laurel; 
*the wild fennel digestive; 
*the liqueur of 3 citrus; 
*the citrus cream; 
*the digestive of wallnuts with turmeric and licorice; 
*the digestive of  limes with  ginger and mint; 
*Limoncello; 
*the lemon cream; 
*the almond cream .  
The distillates: 
The most exclusive product is ULIA, the first Mediterranean gin with olive leaves, diluted with aloe vera, herbal teas and honey, aged 3 years with olive wood, with individually-numbered bottles. Once the alcoholic infusion has been obtained, to avoid waste ,the liquor distallary use the remaining part of the organic fruits to produce related products, such as: citrus jam, fruit and vegetable jam,  boiled must of carob beans and fruit in alcohol. 
Fruit in alcohol: 
* Grapes in wild fennel liqueur;
* Figs in laurel liqueur;  
* Cherries in carob liqueur. 
The jams and marmalades are: 
* Bitter orange jam; 
* Pink grapefruit jam;
 * Lemon jam; 
* Mandarin jam;
* Lime jam 
* Fig jam; 
* Grape jam;
* Pear jam; 
* Habanero peper and vegetables compote; 
* Boiled must of carob; 
* Boiled must of  carob and dried figs;
* Candied orange peels;
* Caramelized figs.