The “siccagno” tomato of Valledolmo, grown without the addition of water. Preserved in glass jars with garlic, oregano and extra virgin olive oil.
- Harvesting season: Summer
- Net Weight 200
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Tomato seccagno from Valledolmo, garlic from Nubia, olive oil, salt from Mothia, oregano.
Slice tomatoes in half and season with salt. Traditionally, the tomatoes are placed on screens to sun dry. Today, they are oven dried. Once dried to proper consistency, tomatoes are dropped into boiling water for 2-3 minutes to remove some of the salt and plump the tomatoes. Strain tomatoes and air dry on a cloth for several hours.
The tomatoes are then jarred with sunflower oil, garlic, oregano and basil. Keep in a cool place or in refrigerator.
The tomato is called "siccagno" because it is grown without needing to be watered. The suitable areas for this method of cultivation are the territories of Valledolmo and to Villalba, adjacent to Case Vecchie, the country home of Fabrizia Lanza. A magical place on the Tasca d'Almerita estate of Regaleali. This is the site of the Anna Tasca Lanza cooking school named after the founder, Fabrizia's mother. It is a place to learn the old family recipes and cook peasant dishes made from the high quality of vegetables and legumes that, thanks to our strong Sicilian sun, grow in abundance. The stories of the people who lived in simpler times have become the starting point for these tasty recipes.
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