Long tomatoes are grown in April and May, and harvested by hand in July and August, all on their farm. They are washed, selected, cut, placed on the drying frames, salted and left in the sun for 4-5 days. Then there is a new selection and a new washing with water and vinegar. Finally, they are seasoned with Mediterranean spices and put in extra virgin olive oil. To obtain 1 kg of sun-dried tomatoes, it takes about 10 kg of fresh tomatoes and more than 130 hours of processing.
Ingredient (s): long sun-dried tomatoes(62%), extra virgin olive oil(30%), whole salt, capers, chili, apple cider vinegar, fresh mint, garlic, lemon juice.
ORIGIN OF THE TOMATO: ITALY.
"Born and raised in lower Salento, we spent our childhood in close contact with nature and sunny fields, where Grandfather Fiumano grew capers. We are three very different brothers but united by a great passion.
An ancient rite is that of drying the tomato became one of the most important activities in the initial phase of our journey, then flanked over the years by the cultivation of other vegetables that we manage at all stages, from seedlings to the finished product.
We are rapidly expanding our crops to the surrounding lands, which are by their nature, uncultivated and inhospitable, they are now carried on under an integrated agricultural regime. "