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DRIED TOMATOES IN OIL |
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We pick tomatoes when they are fully ripened during in August and September.
We cut them in two parts and we let them dry in the sun for a few days.
We add a little bit of salt in order to enable to lose their water.
After this treatment, we place them in the jars in olive oil.
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We have two versions of the same product : with olive oil only, for the ones who love the simple taste of dried tomato; or with garlic and capers for the ones who love a stronger taste.
Both ways they stay soft and fleshy and their oil may be used for flavouring a pasta, a “bruschetta”, a good cheese such as the “robiola”.
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Our line includes two different sizes for each product. A smaller size (varying according to quality) for shops selling by retail and addressed to the final consumer, single or family.
On the contrary, the bigger size is packed in jars of kgs to be more convenient for restaurants, canteens, pizzerias, bars or for large families.
We planned these different sizes to make the practicality of the customer easier even though the characteristics of the processing and the tastes remain unchanged.
We are available to evaluate variations on the recipes on request in order to meet tastes and particular exigencies on condition that important quantities may be guaranteed. |
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