The climate of the Tavoliere, with its high temperatures, is ideal for the preparation of this specialities. During the summer a long snake of green networks is full of tomatoes left to dry in the sun. The long tomato, after being split in two parts and sprinkled with salt it is placed on the net and left in the sun until it is completely dry. It is preserved with our extra virgin olive oil (Coratina variety), and it keeps a good consistency and a high quantity of lycopenes.
Recipe: it is recommended with hard cheeses, particularly savory and to enrich legumes and bitter vegetables