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Cultivated in April and May and harvested manually in July and August, long typical Apulian tomatoes are cut, salted and left to dry in the sun on the typical wooden frames. Washed with water and vinegar, they are then filled patiently by hand with tuna of the Mediterranean Sea and Racale capers and finally potted in extra virgin olive oil. Unbeatable as a starter, they can become a perfect ingredient for pasta dishes or fancy pizzas.
Toamto, Tuna, Extra Virgin Olive Oil, Salt