The green tomatoes of Salento are cultivated in open field
in the month of May and are picked by hand in July, when
the tomatoes are still green. They are washed, selected, cut
into slices and laid to mature under salt. This old typical
technique of the southern tradition was handed us down by
our grandfather. After this step the green tomatoes are ground
together with capers of Racale and other Mediterranean
spices. The pie is then put in extra-fine-olive-oil. This product
requires time and care but the result is absolutely excellent.
Our grandmothers prepared this special pie in the past and we
are really very proud to have maintained the same excellence!
This pie is suitable to prepare original and appetizing
bruschette (roasted bread). Very good if joined to soft cheeses.
Try it with pasta, rocket and some flakes of parmesan cheese. A
real surprise for exigent people!