The product

La Dolce - Passata di Pomodoro Ciliegino

Tomato sauce produced in an artisanal way with fresh cherry tomatoes
Country of origin:
Italy - Apulia
500 g
Minimum order:
1 box with 12 bottles
More Information
Description Cherry tomatoes of Fiaschetto variety cultivated in open field, harvested by hand, seared the same day of the harvesting, immediately pressed and bottled up. It does not contain salt
Appearance Artisan tomatoes sauce, with a very thick texture
Taste Pulpy sauce with the fragrance of the fresh tomatoes
Our selection It is a tomato sauce produced in an artisanal way, according to Salento tradition. Tomatoes are seared the same day they are harvested, then grounded, bottled up only with basil and sterilised. It does not contain any salt or preservatives
Suggestions Sweet and perfumed tomato sauces, ready to use in 5 minutes. Its delicate taste is perfect in fish dishes, crostini and on pizza
More Information
Ingredients Cherry tomatoes (100%)
Weight 500 g
Packaging Glass bottle
Storage Conditions (packaged products) Store in a cool dry place, away from light and heat sources
Instructions for use Store in a refrigerator to lower temperature of +4 °C and use within 3 days
Country of origin of the primary ingredient Italy
Nutrition Declaration Energy: 160,6 kJ / 38,2 kcal
Fat: 0,6 g
of which saturates: 0 g
Carbohydrate: 5,5 g
of which sugars: 3 g
Protein: 1,7 g
Salt: 0 g
Typical value per 100 g
The producer

I Contadini - Ugento (LE) - Apulia

Why we chose them
"I Contadini " farm, run today by the third generation, has been founded in one of the most suitable areas for the cultivation of vegetables, in Apulia, more exactly in Salento, the so-called "land of sun, sea and wind". The fantastic climate of this land, warmed by sun all over the year, together with fertile ground structure and positive sea influence, is perfect to obtain excellent tomatoes and all kind of vegetables. An "integrated production" technique is applied to cultivate more than 20 hectares of open fields vegetables: long tomatoes, cherry tomatoes, eggplants, courgettes, sweet and hot peppers, artichokes. Vegetables are naturally dried up by the sun of Salento, so that all the water in excess is taken away and the product is preserved in its organoleptic and nutritive qualities. Drying vegetables in the sun is a very ancient art, today almost totally abandoned; even though difficult and delicate, it allows to obtain an absolute unique organoleptic result: softness of pulp, preservation of vitamins, proteins and mineral salts, and a special harmonic flavour which is by far more recognizable. Short production chain and short label: Edoardo Trentin, with his brothers, takes care of the all process, from cultivation to packaging in olive oil, without preservatives
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