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This Estratto di Pomodori is made by Lorenzo Piccione in Chiaramonte Gulfi in the province of Ragusa in southeast Sicilia. Tomato extract, or “u strattu,” is a long Sicilian tradition from long before the days of convenience foods; women would crush tomatoes and spread them on large boards to dry out in the sun for three or four days. Lorenzo follows the recipe passed down by his family, adding only laurel leaves, extra virgin olive oil and sea salt to the fresh tomatoes, and allowing the strong Sicilian sun to turn them into a delicious kitchen staple.
Lorenzo is an artist, concert pianist, farmer, winemaker and most importantly, a dedicated olive oil producer. Lorenzo has transformed his historic property into a modern farm, where he preserves the flavors and traditions handed down in his family through generations. In addition to his unique Estratto, Lorenzo produces outstanding Pianogrillo extra virgin olive oil, and Salsa Pianogrillo, a superb salsa pronta.