Pepper pate

The sweet red peppers are cultivated in open field in May and
are picked by hand in August and September inside our farm.
They are washed, selected, cut in large slices and let to mature
under salt for a short period. At the end, they are rewashed,
reselected and triturated together with other greens and
Mediterranean spices. The pie is then put in extra-fine-oliveoil.
All the working process is made by hand in order to obtain
a tasteful and appetizing pie, as that done in the past.
Our pepper-pie is lightly piquant, very aromatic, with a mix
of flavors. Delicious to prepare bruschette (roasted bread) or
to enrich a sandwich. Very good in slightly-fried onions, in a
mussel sauté, for meat cooked after the pizzaiola manner or on
pasta with tomato sauce.