M�rke: Passoladro

Format : 500 ml.

: 1

Datterino is harvested from the fields and brought to the laboratory at a sugar level (brix) of 6/7.
Here we select the best tomatoes and begin manual de-peeling and subsequent washing.

The cleaned tomatoes are placed in a 150- or 500-kg pot and slow-cooked for one hour.
When the brix degree reaches the correct value, it is ready to be placed in 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 of the passata, after which they are transferred to the pasteurizer and pasteurized.

Our passata consists of 99% Datterino 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.