Tomatoes of the Sub Dauno preserved in water and salt, collected in the summer months of July, August and September and processed within 24 hours.
of the Sub Dauno tomatoes (Apulia) thoroughly washed and cut into slices (keeping the peel) compounds in glass jars and closed to "water bath" for storage.
Sweet and full-bodied peeled tomatoes from Puglia, harvested in the summer months of July, August and September and processed in the next 24 hours.
Creamy pasted tomatoes from Puglia, hand-worked immediately after harvest to preserve intact all the flavor and freshness of the tomato. Pride and Puglia specialties.
The taste of Puglia, the classic sauce for all types of pasta.
From fresh product of culture: 100% Italian tomato
Typical tomato from Campania, also known as "pizzutello", is loved for its fleshiness and balanced sweet-sour taste. Whole cherry tomatoes, resistant peel.
Traditional tomato from Campania, famous for its tip or final "lace". The resistant peel makes it suitable for the most diverse preparations and keeps it whole very well.
Yellow cherry tomatoes already cut into strips (it is pacchetelle) ready to embellish all your dishes. The flavor is very special - sweet and delicate - which makes it so versatile, as a tomato both for sauces from first courses and to accompany second courses of meat and fish.
Firm pulp and a well-resistant peel that keeps them whole. These yellow cherry tomatoes are beautiful and good!
Yellow like the sun, tasty as only Campania tomatoes can be. True expression of the land of Agro-Sarnese Nocerino. The taste is sweet and unmistakable.
Precious Pachino di Sicilia tomatoes, fleshy and juicy, preserved in oil with a great aromatic blend of basil, oregano, garlic and chilli pepper. Excellent to use to enrich the first courses and as a side dish for cheese and meat.
Used with a skilful touch seasoning, enhances and decorates the dishes of our Mediterranean cuisine.
Used with a skillful touch seasons, it enhances and decorates the dishes of our Mediterranean cuisine.
The tiny Prunilli tomatoes, from rare strains and concentrated flavor.
Two thirds of Torremaggiorese round tomatoes, a third of prunilli tomatoes blanched a few minutes together, drained in steel baskets, then boiled again half an hour with oil, salt and vegetables, passed and packed in glass jars. p>