Bruschetta topping with tomato, olives and capers

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A tomato sauce with a full-bodied and unique taste, thanks to the selection of fine raw materials and tradition. The tomatoes come from certified Italian producers; the vegetables and all the aromatic herbs are grown in the Favella gardens; the extra virgin olive oil is produced with a variety of olives typical of the Sibari plain, the “Dolce di Rossano”.

The recipe has been passed down through generations of women in the family and the copper pot is still used: cooking in an open basin and for a short time to give the flavor of a "freshly made sauce". The result is all the fresh flavor of the best natural tomatoes.

The “Bruschetta topping” differs from sauces because it is not homogenized and therefore retains some of the ingredients in pieces.

Bruschetta topping with Tomato, Olives and Capers: from the field to the jar.

It all starts with our fantastic capers. These are quickly blanched in boiling water and left in tanks full of pure water for at least 3 days, so that they lose that bitter aftertaste typical of capers. They are then drained and immersed in a hot solution (vinegar, salt and water) for about 4 minutes. Then we drain them and chop them roughly by hand.

Green olives (preserved in brine and pitted) on the other hand are drained and cut into fairly large pieces.

Then we proceed with the real processing. A light soffritto of oil and whole garlic is prepared, then we add the olives, the caper flowers, the wonderful tomatoes cut into pieces, the salt and the herbs.

Abbinamento consigliato

Born to be used in the preparation of the classic bruschetta, it is also perfect for seasoning all types of pasta. Excellent in the preparation of pizzas, canapés and puff pastry or ragù and to accompany meat stews.