Sun dried tomatoes production takes place between July and October, After the picking, tomatoes are washed, split vertically, and laid on (whicker) racks sprinkled with salt and covered with cotton cloths to help the dehydration process. Once dry, tomatoes are put in salt and into glass containers for at least 20 days. After that time, they are desalinated and boiled in water, vinegar and oil. Finally, they are placed into glass jars in olive oil, seasoned with garlic, capers and oregano, undoubtedly Calabrian.

Primitiae Italiae sun dried tomatoes intensify the taste of both fresh and aged cheeses. They are also an excellent combination with roasted or grilled meat and fish.