The product

Pomodori lunghi essiccati al sole - Sun dried plum tomatoes

Sun dried plum tomatoes, farmed in Apulia and preserved in evo oil
Country of origin:
Italy - Apulia
230 g
Minimum order:
1 box with 6 pieces, also in boxes 2x1,6 kg (93957)
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Raw material Plum tomatoes are farmed in April and May and hand-harvested in July and August in the same farm in Ugento. They are washed, selected, cut salted and placed on "graticci" (net grids) for 4-5 days. Than they are washed again with water and vinegar, dressed with herbs and placed in glass jars with Italian extravirgin olive oil
Taste Tomatoes with a high solid content, sweet in taste with notes of vinegar and an intense aroma of tomatoes
Our selection The most interesting aspect of I Contadini is the deep link with the land and the traditions. The vegetables are produced by the firm, with integrated techniques, in the province of Lecce in Apulia region, and naturally dried under the strong sun of Salento, according to an ancient tradition, preserving in them all the organoleptic and nourishing qualities
Suggestions Plum tomatoes, traditionally tasted in the south of Italy on a durum wheat bruschetta. Delicious on pizza, they can be used also as an ingredient in pasta sauces and vegetables dishes
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Ingredients Sun dried plum tomatoes (65%), extra virgin olive oil (30%), capers, chilli pepper, salt, cider vinegar, aromatic herbs, fresh mint, garlic, lemon juice
Weight 230 g
Packaging Glass jar
Storage Conditions (packaged products) Keep in cool dry place away from sunlight. Once opened keep refrigerated at +4 °C
Instructions for use Cover with olive oil to preserve the products
Nutrition Declaration Energy: 716 kJ / 173 kcal
Fat: 13,1 g
of which saturates: 3 g
Carbohydrate: 9,1 g
of which sugars: 3,3 g
Protein: 7 g
Salt: 1,6 g
Typical value per 100 g
The producer

I Contadini - Ugento (LE) - Apulia

Why we chose them
"I Contadini " farm, run today by the third generation, has been founded in one of the most suitable areas for the cultivation of vegetables, in Apulia, more exactly in Salento, the so-called "land of sun, sea and wind". The fantastic climate of this land, warmed by sun all over the year, together with fertile ground structure and positive sea influence, is perfect to obtain excellent tomatoes and all kind of vegetables. An "integrated production" technique is applied to cultivate more than 20 hectares of open fields vegetables: long tomatoes, cherry tomatoes, eggplants, courgettes, sweet and hot peppers, artichokes. Vegetables are naturally dried up by the sun of Salento, so that all the water in excess is taken away and the product is preserved in its organoleptic and nutritive qualities. Drying vegetables in the sun is a very ancient art, today almost totally abandoned; even though difficult and delicate, it allows to obtain an absolute unique organoleptic result: softness of pulp, preservation of vitamins, proteins and mineral salts, and a special harmonic flavour which is by far more recognizable. Short production chain and short label: Edoardo Trentin, with his brothers, takes care of the all process, from cultivation to packaging in olive oil, without preservatives.
The recipe

Sushi maki con maionese di riso e verdure

Ingredienti: Riso: 200g riso Selenio, 400ml acqua, sale, 1 carota, 1 vasetto di maionese di riso, 1 vasetto di pomodori essiccati, 1 vasetto di cipolle essiccate al vincotto, sesamo nero tostato, 15ml aceto di mele, 1 cucchiaino zucchero, fogli di alga nori; Salsa: 50ml salsa di soia, 30ml acqua, 1cm zenzero grattugiato Mettete in ammollo il riso in acqua fredda per 20' circa. Portate ad ebollizione l'acqua e salartela, versate il riso, riportate ad ebollizione e cucinate con il coperchio per 20' circa. Controllate se il riso è giunto a cottura. A questo punto, toglietelo dalla pentola e fatelo raffreddare su una placca o vassoio sgranandolo con una forchetta. Spolverate con sesamo nero tostato. Riscaldate l'aceto con lo zucchero e versatelo ancora caldo sul riso, facendo sì che evapori e perda l'acidità eccessiva. Tagliate a giulienne la carota. Stendete l'alga sopra lo stuoino di bambù specifico per avvolgere i maki. Ricoprite con una sottile quantità di riso lasciando uno spazio libero di circa 1cm sul lato superiore. Al centro stendete uno strato leggero di maionese e di carote a giulienne. Stendete al centro i pomodori tagliati a giulienne alternandoli con la cipolla. Avvolgete su se stesso il rotolino e inumidite con un pennello bagnato di acqua il centimetro di alga rimasto libero, facendo sì che il tutto si attacchi e il rotolino non si rompa. Tagliate a fette di circa 2cm di spessore e servite con una salsa composta da acqua, zenzero grattugiato e salsa di soia.
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