Pomodori Verdi a Fette Saltati in Padella Sole e Terra del Vesuvio

Sliced Green Tomatoes, Sautéed in Extra-Virgin Olive Oil

Oblong Green Tomatoes 75%
Salina Capers
Caserta Black Olives
Extra-virgin Olive Oil
Sea salt
Garlic, chili pepper, persley, acidifier: citric acid.
Category: Special recipes

Additional information

Oblong Campanian Tomato
Source areaAcerra/Pomigliano Area – Italy
Nutritional IntakeA vegetable with a good content of sodium, potassium, selenium, calcium, phosphorus, iron and zinc. Good presence of organic acids like citric, ascorbic and malic acid, as well as reducing simple sugar like glucose and fructose There’s no shortage of polysaccharides like pectin, cellulose, hemi-cellulose and lignin, which give the fruit resistance and compactness. . The fresh vegetable is rich in vitamin A, B5, B6, C, K1 lycopene, chlorophylle and detectable anthocyanins.
Period of transformationFrom the first week of July to the second week of September
TriviaThe quantity relation between lycopene and beta carotene determines the fruit pigmentation. Concerning the green tomato, we have a high percentage of chlorophylle, pectin and polysaccharides. When tomato starts to ripen, its color goes from yellow (in case there is only beta carotene), to crimson red because of the strong presence of lycopen, tocopherols and anthocyanins. When color goes from yellow to red, pectin methabolize, reducing the consistence of the fruit.
Salina Caper
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