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 and sprinkled with salt, is placed on the net and left to dry in the sun. Unlike the sun dried tomato, this tomato will be kept softer and will release all its flavors in oil, strictly extra virgin.
Recipe: it is recommended with fresh and soft cheeses, with burrata and fresh, it is excellent on pizza just out of the oven.