Parco Archeologico Storico Naturale delle Chiese Rupestri del Materano

The tomatoes are cleaned and vertically cut into two parts. They are exposed to the sun every day, covered with gauze to avoid the insects, until they are completely dehydrated. They are preserved in glass jars with laurel and basil leaves, or in oil...

Big-size olives, fleshy and black, harvested when they are ripe and dried for one week on wooden shelves. The olives are scalded into boiling water for a few minutes to make them less bitter, then they are drained, salted, and flavored with oregano and...