Kirschtomaten Bio –aus Ragusa Artischocken Made with a blend of

Made with a blend of renowned “00 flour

of which sugar 33 g

The cream is made with 60% autochthonous hazelnuts from the Nebrodi region in Sicily

It is a rich

Kirschtomaten Bio –aus Ragusa Artischocken Made with a blend ofFor our pomodorini ciliegino semi secchi, we use red, sun ripened cherry tomatoes from Pachino, Sicily. These are harvested by hand in the province of Ragusa in the summer months of June and July. After harvesting, the tomatoes are carefully cleaned in an ice bath and then cut into halves piece by piece. Sprinkled generously with coarse sea salt from Trapani, they are placed under the hot Sicilian sun for almost 36 hours. Then the cherry tomatoes are