The long tomatoes are cultivated in open field in our farm
starting from April and May. They are picked by hand in July
and August. Once in our factory, they are washed, selected,
cut, salted and laid in the sun on desiccation frames for
4-5 days. It is a traditional method handed us down by our
grandfather. A second step foresees a rewashing with water
and wine-vinegar. Tomatoes are now ready to be stuffed,
patiently and by hand, with tuna from the Mediterranean sea
and capers of Racale. Then they are put in extra-fine-olive-oil.
Very good for a hors-d’oeuvre, in hot dishes or simply as
vegetables. An ever-increasing number of Chefs are charmed
by these sun-dried stuffed tomatoes and propose original and
unexpected recipes. Have you ever thought to try them on
pizza?