This small tomatoes are cultivated in open field in our farm in April and are picked by hand in the months of July and August. Once picked, they are washed and treated in an artisanal way. Then they are scalded, strained, bottled with fresh basil without the adding of salt, and pasteurized.
All our products are farmed with the integrated production technique on open field. Our hand picking allows us to make a first selection on site; and immediately after, the vegetables are transported to the facility to be processed. The processing is carried out strictly according to the tradition of Salento, then the vegetables are dried in the sun and salted by hand. Finally, the packaging is carried out by hand, and following step by step our typical recipes without any preservatives.