The "siccagno" Bovalino tomato is a very ancient variety from the Riviera dei Gelsomini that has a cultivation method consolidated over the centuries and that makes it a special product.
The seedlings planted in April are very resistant and do not need special care. They only need a lot of sun, exposure to heat and very little water (they are irrigated only once they are planted) because the vegetable has transformed itself naturally over the centuries, adapting to the drought and self-hydrating clay soils of our territory.
It adapts very well to organic cultivation and being not very productive it has been abandoned by intensive cultivation and is now cultivated by a few farmers and small farms.
For this reason it is considered a true jewel of the agriculture of the Riviera dei Gelsomini, it is a product to be protected and celebrated as an indigenous wealth.
It is harvested from July onwards.
Peculiarities of dried tomatoes
Not being irrigated, the plant has few fruits that however have a high concentration of sugars, nutrients, vitamins and antioxidants. It is very tasty with a right balance between sweet and sour and the acidity typical of tomatoes.
How is it preserved?
For fresh consumption it can be kept in the refrigerator for about ten days. In our tradition it is mainly used for the production of sauces and purees, dried and preserved in oil or to make the typical tomato fannacche.
Pairings
The sauce obtained with this type of tomato is particularly sweet and tasty, ideal to accompany first and second courses and for pizza. A rustic, healthy and fragrant product, which will impose itself in your favorite recipes. Also excellent fresh in salad with fresh basil, onion and plenty of extra virgin olive oil "Ottobratico" .
Enjoy as an aperitif during the hot Reggio summers. Dried tomatoes are also delicious on bruschetta and toasted bread.
