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Description

PASSATA DI POMODOROTomato passata is made in the height of summer using exclusively local and sun ripened tomatoes with intense flavor. The best tomatoes of the Datterino or Ciliegino variety are carefully selected. After washing, the tomatoes are boiled and mashed. A small amount of sea salt is added, and to ensure preservation, the production is pasteurized by boiling the sealed glass bottles.

After washing

the tomatoes are boiled and mashed

and to ensure preservation

The best tomatoes of the Datterino or Ciliegino variety are carefully selected

after which they are naturally sun-dried on the plant

and naturally sun-dried for 2 weeks for maximum flavor and strength

A small amount of sea salt is added

the production is pasteurized by boiling the sealed glass bottles

the beans are rinsed and hand-peeled

Following drying

and seasoned with salt

The fava beans are sown in the autumn and harvested in the spring