We cultivate the zucchini in open field in the month of April
and we pick them up by hand in June and July. Then they are
washed, selected, cut into slice with all the peel, salted and
desiccated on frames in the sun for 3-4 days. After that, they
are selected again, washed, seasoned with Mediterranean
spices and put in extra-fine-olive-oil. To obtain 500 Gr. of dried
zucchini we need about 10 Kg of fresh zucchini and more
than 120 working hours! We have learnt from our grandpa to
respect the natural time of maturation and desiccation of the
vegetables, only in this way they conserve all their nourishing
richness.
Very good as hors d’oeuvre or alone for a vegetable meal.
Also good to dress rice-salad, cold pasta or on pizza: they are
crackling and with a delicious taste of sun!