The cooperative, founded in 2004 and currently managed by Tommaso Alessi, specializes in the siccagno di Valledolmo tomato, a native variety with special sensorial traits. The yield per hectare is 8,000 kg, which is very low compared to other varieties, and here it is processed to make an organic purée; astrattu (a fantastic and very fragrant concentrate that is very useful in cooking); sundried tomatoes; and ready sauces (alone or with wild fennel).

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