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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.
The Salumificio San Vincenzo produces various types of SALSICCIA.
The caciospianata is a typical Calabrian product and reproduced by San Vincenzo, after having found the old recipes.
The Pelati PomoBio come exclusively from organic crops of South Italy
The "Provola" cheese is a sintered cheese, obtained from the natural fermentation with an average maturity.
Its name derives from "trying", or from the tests that are carried out to find the right moment for spinning.
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.
Caciocapocollo is a typical Calabrian product and reproduced by San Vincenzo, after having found the old recipes.
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.
