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The capuliato is a traditional condiment of Sicilian cuisine based on dried tomatoes, linked, in particular to the territory of the municipality of Vittoria, in the province of Ragusa. The dried tomatoes are cut into small pieces or ground and placed in oil, in a marinade that includes basil, oregano, garlic. The term “capuliatu” in Sicilian has the meaning of “clamped” or “shredded” and refers to the type of processing of dried tomatoes; this term is also used for Carulata capuliata, another typical Sicilian preparation.


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