The long tomatoes are cultivated in an open field in our farm in the months of April and May and they are picked by hand in July and August. Once picked, they are washed, selected, cut by hand, salted and laid in the sun on desiccation frames for 4-5 days. That’s a natural method, a traditional technique handed us down by our grandpa. Then, there’s a new selection and a rewashing with water and apple vinegar. At this point, they are ground together with capers of Racale and Mediterranean spices. The pie is then put in extra virgin olive oil. To obtain 1 Kg of dried-tomatoes for the pie, we need about 10 Kg of fresh tomatoes.