Sun-dried zucchini rolls stuffed with Mediterranean tuna fish

The zucchini are cultivated in open field in our farm starting
from April and are picked by hand in June and July. Once in our
factory, they are washed, selected, cut into slices with their
peel, salted and laid in the sun on desiccation frames for 3-4
days. Then they are scalded with water and wine-vinegar.
With great patience and care, our women stuff the zucchinirolls
with Mediterranean tuna and capers of Racale. Then they
are put in extra-fine-olive-oil. Through this ancient working
method, the zucchini remain crackling and save all the unique
taste of the sun-dried vegetables.
These zucchini are excellent for an appetizing hors-d’oeuvre.
Also good to dress rice-or pasta salads. Try and see!