They are the traditional preserve of the Apulian cuisine. They are obtained by drying the tomatoes slowly and at a low temperature, until they lose volume and hydration and acquire their strong aroma and taste. They can be an excellent appetizer if eaten alone, but they can also be used in the preparation of first courses or to enrich various dishes with their strong taste, especially potatoes and eggs.
| Energy value - calories | 108 kcal/ 449 Kj |
|---|---|
| Protein | 2,5 g |
| Carbohydrates | 14 g |
| of which sugars | 14 g |
| Fat | 3,2 g |
| of which saturated | 0,5 g |
| Fibres | 6,4 g |
| Salt | 1530 mg |
| ALLERGENS PRESENT - Sulphites (wine vinegar). Produced in a factory that uses: gluten, eggs, fish, milk, nuts, celery, sulphites. | |
| INGREDIENTS: Dried tomatoes, extra virgin olive oil, capers, wine vinegar, salt. | |
| Energy value – calories | 108 kcal/ 449 Kj |
|---|---|
| Protein | 2,5 g |
| Carbohydrates | 14 g |
| of which sugars | 14 g |
| Fat | 3,2 g |
| of which saturated | 0,5 g |
| Fibres | 6,4 g |
| Salt | 1530 mg |
| ALLERGENS PRESENT – Sulphites (wine vinegar). Produced in a factory that uses: gluten, eggs, fish, milk, nuts, celery, sulphites. | |
| INGREDIENTS: Dried tomatoes, extra virgin olive oil, capers, wine vinegar, salt. | |
