Produced by the yellow tomatoes cut in half, dried in the oven, flavored with a little salt, garlic and basil and preserved in sunflower seed oil.
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Described for the first time in the 16th century by the Camaldolese monks of Nola who cultivated it with aromatic herbs, this variety of tomato has a high sugar degree and its content in vitamins and aromatic components is 3 times higher than that of the common red tomato.
A gastronomic level, the POMODORINO GIALLO proves able to exalt the taste of many dishes and marries well with dishes based on fish, seafood.
It is highly recommended to garnish pizza.
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