Cherry tomatoes with red-brown, fleshy pulp, laid out in the sun according to the Sicilian salting and drying rituals. Full of scents and aromas, it maintains the strong and well-defined taste of the fruits of our region: top-quality product for haute cuisine. Blanching in hot water before use is recommended. Organic version also available.

Rich and red pulp of salted and sun-dried cherry tomatoes. Strong and well-defined taste of the fruits of Sicily, a perfect selection to highlight creativeness, even in the preparation of desserts and preserves. Blanching in hot water before use is recommended. Organic version also available.

The term “ciappa” refers to the shape of a flattened stone once the tomato halves are processed: the extra-dry tomatoes are the result of a long sun-drying exposure on a grid. After being processed, the product maintains its aromatic richness and the typical scents of Sicilian tomatoes. Organic version also available. Blanching in hot water before use is recommended.

The base is a selected top-quality raw material: sun-dried round tomatoes. After the drying process, the product is kept at a temperature of + 3°C and ground, then stored for 40 hours in a ventilated drying room at a temperature between 46°C and 48°C. If pulverised with a food processor, it is particularly suited to enhance typical recipes as well traditional ones with a modern twist.

The word capulare derives from Vulgar Latin indicating the act of chopping something finely. Scented and flavourful, made of small salted and sun-dried Sicilian tomatoes. When enriched with a tasty marinade, it highlights the character of a dish. Versatile and with considerable sapidity, this is the ingredient to use to surprise the palate with a refined simplicity.