Description

The yellow tomato, first cutted in half, during the sun drying has the extraordinary effect of concentrating the typically delicate and balanced flavor of its variety, accentuating its sapidity. Then enriched with parsley, garlic and extra virgin olive oil, it will then be denoted by an extraordinary bittersweet taste.

Recipe: it is recommended with hard cheeses or fresh ones from sheep or goat milk, excellent on pizza or in combination with freshwater fish.