A classic of Italian and Mediterranean cuisine. Obtained from the long type tomato, once picked they are washed and cut into two longitudinal sections. They are then positioned on grids and placed in large ovens to achieve total water evaporation. Once obtained the perfect degree of drying, they are stowed in order to be hydrated again, spiced and putted in tins with sunflower oil.
Elaborazione delle salse di condimento.
Insalate, in abbinamento a formaggi freschi o a carni bianche.
Come farcitura.
Sandwich, Crostini, focacce, panini.
