Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
The green tomato is the fruit before its transformation: tannic, bright, with an acidity that ripening would have dissolved. We harvest these deliberately, at the right moment in the seasonal cycle, when the plant has exhausted its productive drive and the green has reached its own completeness.
Amazu is a Japanese preservation technique built on vinegar, sugar and salt — developed to clarify ingredients, not to transform them. Applied to the green tomato, with garlic, bay leaf and rosemary from our field, it produces something that belongs to both traditions without being reducible to either: an agrodolce with the structure of the Salento orto and the precision of a centuries-old technique.
Sliced thinly in salad, alongside braised meats, or as a sharp counterpoint to anything that requires one.
Ingredients: Green tomatoes 50%, vinegar, sugar, salt, garlic, bay leaf, rosemary
The green tomato is the fruit before its transformation: tannic, bright, with an acidity that ripening would have dissolved. We harvest these deliberately, at the right moment in the seasonal cycle, when the plant has exhausted its productive drive and the green has reached its own completeness.
Amazu is a Japanese preservation technique built on vinegar, sugar and salt — developed to clarify ingredients, not to transform them. Applied to the green tomato, with garlic, bay leaf and rosemary from our field, it produces something that belongs to both traditions without being reducible to either: an agrodolce with the structure of the Salento orto and the precision of a centuries-old technique.
Sliced thinly in salad, alongside braised meats, or as a sharp counterpoint to anything that requires one.
Ingredients: Green tomatoes 50%, vinegar, sugar, salt, garlic, bay leaf, rosemary
