Pacchetelle are the ancient method, used by Vesuvian women, of preserving cherry tomatoes harvested between the months of July and August all year round. As an alternative to the classic method according to which the fruits were divided into bunches and left to dry, with pacchetelle the cherry tomatoes were cut in half lengthwise, pressed into the jar by hand and subsequently pasteurized in a bain-marie. And we, like in the past, still keep them like this.

Ingredients: Yellow tomato fillets