The greens in this dried hors-d’oeuvre are cultivated in open
field from April to May and are picked by hand from June to
September. they are washed, selected, cut into large slices,
put on desiccation frames and laid in the sun for 3-4 days. All
the phases are carried out inside our farm and still by hand,
as we have learnt from our grandpa and as we hope to teach
to our sons. Only the respect of the right time of maturation
maintains the high quality of our products.
It is already prepared to be served on the table as horsd’oeuvre.
In it you will find all our greens and all the intense
taste of the southern sun. If broken in small pieces, it can be
used to dress a rice-salad or a cold-pasta. The pleasant summer
taste all the year round!