Il nostro olio extra vergine di oliva è stato scelto tra i vincitori del prestigioso concorso Leone d'oro
The "Acquasala" is a traditional Apulian dish, defined as a poor dish because it was made when there were few economic resources and prepared with the raw materials that the countryside offered.
Thanks to its simplicity this dish has traveled for centuries and generations until it reaches us, unfortunately today it risks falling into oblivion and that is why we want to enhance it by bringing it to your tables!
The real protagonist here is the olive oil evo cultivar coratina, with a slightly spicy taste, it makes the dish rich and tasty, to be accompanied with strictly stale bread!
Ingredients
For one portion:
- 5 cherry tomatoes
- half a clove of garlic
- oregano to taste
- 2 spoons of extra virgin olive oil Novemilachilometri
- sale and water to taste
Procedure
Wash the tomatoes well and cut them into four parts, put them on the plate together with the previously chopped garlic. Pour in the water, season with salt, oregano and evo olive oil Novemilachilometer extra virgin olive oil. Mix all and enjoy it!Image Gallery
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