Dried tomato "ciappa"
Technical Information

Dried tomato "ciappa"

dried-tomato-ciappa

Product included in the national list of traditional agri-food products (PAT)

Typology PAT : Vegetable products in their natural state or processed

Production area: Throughout the South

Technical data sheet of the traditional agri-food product (PAT)

Raw material: Tomatoes.

Preparation technology: The tomatoes (better to choose the San Marzano) are washed and cut into two parts vertically. They are placed on a clean plank with the cut parts facing up. They expose themselves to the sun every day by covering them with gauze to avoid the harassment of insects, until they are completely dehydrated. They are preserved in glass jars as they are with bay leaves and basil, or they are put in oil and flavored as desired. But in this case it is advisable to salt the tomatoes before drying them.

Aging: A few weeks.

Production: Throughout the South.

Production schedule: July August September.

Note: Dried tomatoes are used for sauces and other preparations. Furthermore, a considerable quantity is marketed in oil flavored with oregano, garlic, parsley, fennel seeds, thyme, chilli, etc. Originally from Latin America, the consumption of tomatoes has spread to Europe with the Italian crop as a centrifugal point. This is because in the Mediterranean area the tomato has improved both its appearance and its flavor.

Source Pat Cards: Sicily Region 

Card insertion: Ignazio Caloggero

Information contributions: Web, Region of Sicily

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