Capuliatu (Sicilian cuisine) : Capuliatu is a Sicilian culinary preparation traditional, made of dried tomatoes, used in local cuisine for embellish certains spot, especially pasta and meat.
Name: The term capuliatu means chopped ou ground, in Sicilian and refers to the way of working the dried tomatoes.
Preparation: The dried tomato is cut into slices, which are dried in the sun to remove any moisture. Then the washers obtained are dives in theoil a few days before being mixed. If they are not mixed, it is called ciappe (or ciappa, in Sicilian).
The capuliatu is used to sprinkle the pasta, s ou embellish the paninis.
The capuliatu piccante is based on an identical preparation, to which we add pimento to raise le taste.
This specialty is very popular in the islands of Sicily and Sardinia as well as throughout southern Italy.