The sweet red peppers are cultivated in open field in our farm
in the month of May and are picked by hand in August and
September. After the picking, they are washed, selected, cut
into large slices, salted and laid in the sun on desiccation
frames for 3-4 days. During desiccation in the sun, peppers
need to be turned more times on the frame. That’s a hard work
that taxes us much time and resources but, we are very proud
to be one of the few companies working in this way because
we want to guarantee a first quality result. At this point the
dried peppers arrive in our factory and there’s a rewashing
with water and wine-vinegar. At this point they become rolls,
ready to be stuffed, patiently and by hand, with tuna from the
Mediterranean sea and capers of Racale. At the end they are
put in extra-fine-olive-oil.
These stuffed pepper-rolls are really perfect for an appetizing
hors-d’oeuvre. Very good also to dress a rice salad or a pasta
salad. In these sun-dried greens there’s all the flavor of our
South!