The long tomatoes are cultivated in April and May and are picked by hand in July and August. All the phases are processed inside our farm. Once picked, they are washed, selected, cut, laid on desiccation frames, salted e put in the sun for 4-5 days. Then, there’s a new selection and a rewashing with water and wine-vinegar. Finally, they are seasoned with Mediterranean spices and put in extra virgin olive oil. To obtain 1 Kg of dried tomatoes we need about 10 Kg of fresh tomatoes and more than 130 working hours. Only the best tomatoes arrive in the glass jars, those that have properly matured and have maintained all the organoleptic and nourishing qualities, giving an absolutely unique taste. The sun-dried long tomatoes are typical of the Mediterranean diet in South Italy. Eaten with durum wheat bread, the good smell of fresh mint, hot chilli pepper and garlic is a real delight. If accompanied with other greens, they become an excellent hors d’oeuvre. Very tasty on pizza. Many chefs also use them to create an original first course or for vegetable dishes. Inside them, there’s all the taste of our southern sun!