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Amazu is a Japanese preservation technique built on vinegar, sugar and salt — refined over centuries not to alter ingredients, but to render them more precise. We apply it here to the yellow tomatoes of our field: a variety of restrained acidity and pronounced floral character, harvested when the season has accumulated everything it had to offer.
The tomatoes are peeled, left whole, submerged in a brine with vinegar and fresh basil. The result belongs entirely to neither tradition — Salento terroir, Japanese technique, a flavour that requires no further explanation. With burrata, added to a cold broth, or directly from the jar.
Ingredients: Yellow tomatoes 50%, vinegar, sugar, salt, basil.
Amazu is a Japanese preservation technique built on vinegar, sugar and salt — refined over centuries not to alter ingredients, but to render them more precise. We apply it here to the yellow tomatoes of our field: a variety of restrained acidity and pronounced floral character, harvested when the season has accumulated everything it had to offer.
The tomatoes are peeled, left whole, submerged in a brine with vinegar and fresh basil. The result belongs entirely to neither tradition — Salento terroir, Japanese technique, a flavour that requires no further explanation. With burrata, added to a cold broth, or directly from the jar.
Ingredients: Yellow tomatoes 50%, vinegar, sugar, salt, basil.
