OX-HEART TOMATOES … are ripe!

3,50 

Twice a year, in December and July, we prepare the greenhouse soil for planting tomatoes of the oxheart and Marmanda varieties, which are typical of Liguria.
In the furrows we plant the cubed seedlings, which we wet first by hand with rubber, then by drip and sprinkler.
When the plant is 30 cm tall, we tie it to a string supported by steel cables put on purpose to support the load of 10000 plants that can produce 500 quintals of tomatoes at full maturity.

Contact us to learn more

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Description

BEEF HEART TOMATOES HEART OF BUE TOMATOES awaiting ripening ! Twice a year, we prepare the greenhouse soil for planting tomatoes of the oxheart and Marmanda varieties, which are typical of Liguria. In the furrows we plant the cubed seedlings, which we wet first by hand with rubber, then by drip and sprinkler. When the plant is 30 cm tall, we tie it to a string supported by wires. They are specially placed to support the load of 10000 plants that can produce 500 quintals of tomatoes at full maturity. Regularly, during growth, the plant is cleaned of side shoots called “suckers” and lightened of excess flowers so as to obtain a good selection of tomato caliber. Tomato ripening does not occur all at once but “pinecone” or flowering blocks. When the tomato has reached the right ripeness it is great for making the typical Ligurian “cundiun.” Seasoned with our Taggiasca extra virgin olive oil, which enhances the flavor more. Contact us to learn more The specialties of the Ligurian Tradition of of Il Colle, prepared with Taggiasca extra virgin olive oil. In the heart of western Liguria, on the Flower Riviera, Capra Farm has been producing taggiasca olive oil for more than four generations using exclusively artisanal methods. This attention gives rise to a genuine and valuable product. In addition, today the company has opened its production to the latest innovations in the field of olive growing, environmental protection and the highest quality standards. In fact, the olive harvest respects the right ripening time. After that, quickly start the milling process. In this way, the oil retains all its nutrients, such as polyphenols and other natural antioxidants, which finally give olio of Il Colle its typical taste of freshly harvested Taggiasca olives. From the olives of “Colledegli Ulivi” in the countryside of Diano Marina (IM), Azienda Agricola Colle degli Ulivi cold-pressed this extra virgin olive oil with a medium fruity flavor. Initially sweet on the palate, and with a very slight spicy aftertaste at the end. For this reason, our oil is ideal to accompany not only white meat dishes or cooked vegetables, but also salads, caprese, pinzimoni, bruschetta, and finally fish. We were born on the shore of a sea that has always combined traditions and culinary culture. The Riviera of Flowers is the “place” that inspires our world and way of working and gives impetus to our passion for quality linked to craftsmanship. Our land, divided between rock and water, urges us to seek harmony between the elements. This has been our philosophy for four generations, handed down from father to son.
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