POUMIE 3 STRAW APPLES

The Barbotine studio was founded 40 years ago and was recently taken over by two young enthusiasts of Aubagne pottery. They remain faithful to the spirit of the founder, Philippe Beltrando, and perpetuate the expertise and quality of traditional Provençal pottery. Each piece, whether a tian, daubière, or poumié,  has a precise function in Provençal cuisine. 

Traditionally, the poumié is intended for baking apples in the oven. Made by the potter using refractory clay, it has over the years become the ideal dish for serving appetizers or presenting mezze.