M�rke: Passoladro

Format : 500ml

: 1

Cherry tomatoes are harvested from the fields and brought to the laboratory at a sugar level (brix) of 6/7.
Here we select the best tomatoes, begin manual depicling and subsequent washing, then it is placed in a 150- or 500-kg pot and slow-cooked for an hour.

When the brix degree reaches the correct value, it is ready to be put into the puree machine, where it will be finely chopped to create our tasty passata.

The jars are filled in the volumetric dosing machine, only after checking the Ph, after which they are transferred to the pasteurizer and pasteurized.

Our passata consists of 99% Ciliegino and contains only 1% salt, but the main ingredient is the love we put from cultivation to preparation.
The goodness, quality and sweetness are thanks to our land and fields.

It is a “zero waste” tomato: all the waste produced from processing is collected in the compost bin and used as fertilizer

Let us tell you a curiosity
The Organic Ciliegino tomato is a pulpy tomato with a fine skin that makes it more prone to processing and drying.

The seed of our very famous Ciliegino tomato is not Italian!
In fact, it was discovered in 1989 in Israel and was then transplanted to Sicily, through biotechnological techniques and, therefore, non-GMO.

Why here?

Because the climate, temperature, soil and water salinity are the right elements for growing a tomato.