Hand-picked between July and August within the space of 10/15 days. Laid out to dry in the sun on jute bags or wooden vats to stop the flowering process, scattered with salt, they can be kept up to 2 years. Also called Aeolian orchid, Cucuncio is a scented fruit boasting an intense flavour. Once desalinated, it can be used to accompany aperitifs and inventiveness.