16 other products in the same category:
Tasty and quick condiment to make the first course fresh and natural. To enrich with garlic, oil, chilli and cheeses to have a full-flavored pasta.
Authentic San Marzano tomatoes in cubes, sun-ripened, freshly picked and processed.
The red gold of Campania, Italian pride in the world. Whole peeled San Marzano tomato, the best tomato for pizza (especially Margherita) and recipes with a Mediterranean flavor.Limited production. Since 1996, specialty recognized with the PDO, certification of excellence for unique traditional qualities.
All the taste of the Apulian tomatoes enriched with vegetables. From organic farming.
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.
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.
Versatile, from gravy to side dish. One of the most loved cherry tomatoes in the world, grown in southern Italy.
Paolo Petrilli's whole peeled yellow cherry tomatoes are organic, grown in Puglia and processed by hand just picked. Natural yellow tomato, without the addition of other ingredients, Petrilli guarantees you a superior quality. Excellent with orecchiette and a sprinkling of cheese to taste. Choose them for rustic pizzas and bruschetta.
One of the two native Campania species together with the San Marzano tomato. Tomato grown in the sun, it expresses a rustic sweet and sour taste, also being pleasantly rich in juice.
Firm pulp and a well-resistant peel that keeps them whole. These yellow cherry tomatoes are beautiful and good!
The authentic Apulian sun-ripened tomatoes from organic farming. A dense and fragrant sauce, to make your special preparations.
Typical tomato from Campania, also known as "pizzutello", is loved for its fleshiness and balanced sweet-sour taste. Whole cherry tomatoes, resistant peel.
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>