We cultivate the zucchini in an open field in the month of April and we pick them up by hand in June and July. Then they are washed, selected, cut into the slice with all the peel, salted and desiccated on frames in the sun for 3-4 days. After that, they are selected again, washed, seasoned with Mediterranean spices and put in extra virgin olive oil. To obtain 500 Gr. of dried zucchini we need about 10 Kg of fresh zucchini and more than 120 working hours! We have learnt from our grandpa to respect the natural time of maturation and desiccation of the vegetables, only in this way they conserve all their nourishing richness. Very good as hors d’oeuvre or alone for a vegetable meal. Also good to dress rice-salad, cold pasta or on pizza: they are crackling and with a delicious taste of sun!
INGREDIENTS: Sun dried courgettes (65%), extra virgin olive oil (30%), capers, hot pepper, whole salt, cider vinegar, aromatic herbs, fresh mint, garlic, lemon juice.
For allergens see ingredients in bold.