As it used to be done in Cilento. The tomatoes are harvested at full ripeness and laid out in the sun on wooden racks, as has always been done in the homes of Cilento. No ovens, no fans: just the sun, slow and patient, concentrating the sweetness and bringing out the aroma day after day. Preserved in extra virgin olive oil. When the tomatoes are ready, we leave them whole and let them rest in extra virgin olive oil, with a few capers, a clove of garlic and a pinch of salt. The oil is not just a preservative: it is part of the recipe. How to use them. They are perfect as an appetizer, on a board next to cured meats and aged cheeses. In the kitchen they become a condiment for pasta and risottos, an accompaniment for grilled meats, a topping for bruschetta and flatbreads. Origin: Produced in Italy, in Cilento (Campania), by Azienda Agricola Minnelea.
£ 6.31 / 100 g
Price VAT included
As it used to be done in Cilento. The tomatoes are harvested at full ripeness and laid out in the sun on wooden racks, as has always been done in the homes of Cilento. No ovens, no fans: just the sun, slow and patient, concentrating the sweetness and bringing out the aroma day after day. Preserved in extra virgin olive oil. When the tomatoes are ready, we leave them whole and let them rest in extra virgin olive oil, with a few capers, a clove of garlic and a pinch of salt. The oil is not just a preservative: it is part of the recipe. How to use them. They are perfect as an appetizer, on a board next to cured meats and aged cheeses. In the kitchen they become a condiment for pasta and risottos, an accompaniment for grilled meats, a topping for bruschetta and flatbreads. Origin: Produced in Italy, in Cilento (Campania), by Azienda Agricola Minnelea.
| Energy (kcal) | 524 |
| Carbohydrates (g) | 14 |
| of which Sugars (g) | 9.5 |
| Fat (g) | 41 |
| of which Saturates (g) | 4.1 |
| Protein (g) | 3.6 |
| Sale (g) | 1.25 |
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