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This special variety of tomatoes is cultivated on a hill, at an altitude of more than 500 meters, in the Val Fortore and precisely in the municipality of San Bartolomeo in Galdo.
You can also prepare an excellent vegetarian couscous seasoned with a light sauce.
The Pelati PomoBio come exclusively from organic crops of South Italy
Low-energy dairy product obtained from traditional serum processing of cheese with the addition of raw milk.
The use of corn flour for instant polenta allows to reduce the preparation and cooking time only 5 minutes.
Store obtained from healthy and mature fruits, cut into fillets and canned with peel, in tomato juice.
The Torrente Rosse gems rich in sun, stripped by the skins with the traditional process of scalding in boiling water and immersed in their juice, fill the air with perfume every time a can of Pomodori Pelati La Torrente.
A Naples and Campania “friarielli”, in Rome “broccoletti”, in Tuscany “rapini” and in Puglia, “cime di rapa”.
The yellow tomato has a sweeter and delicate taste, it is rich in beta-carotene and is an excellent antioxidant.
Sweet, rich in antioxidants and exquisite even without seasoning: because of the fame of this extraordinary fruit of the earth is certainly not a mystery.
The use of corn flour for instant polenta allows to reduce the preparation and cooking time only 5 minutes.
Cheese obtained from the processing of pasteurized cow's milk, worked with traditional technologies with the help of the addition of selected lactic ferments.
Balanced mixture of 5 grains in flakes and flour to prepare a characteristic bread in an easy and fast way.
It is a cheese with compact pasta and flavor and typical aromas.