La Gialla - Passata di pomodoro

The Trentin family's story is one of tenacity and love for their land, Puglia. The I Contadini farm, now in its third generation, was founded in one of the most suitable areas for growing vegetables, Puglia, more precisely in Ugento (LE), in one of the southernmost areas of Italy's "heel", in Salento. The particular climatic conditions of this sun-kissed land, the composition of the soil and the influence of the sea allow for excellent vegetable production. All stages of cultivation are carried out directly on the farm, from transplanting to harvesting: over 20 hectares of tomatoes, aubergines, courgettes, peppers and artichokes are grown in open fields. Processing also takes place in the farm's facilities shortly after harvesting. An integrated farming method has been adopted to ensure a product free of pesticide residues: before harvesting, analyses are carried out to check for product residues and ensure the healthiness of the vegetables. Many of the vegetables harvested are dried in the sun on racks according to tradition. This is an ancient practice that has now been almost completely abandoned because it is difficult and delicate, but it offers unparalleled results: soft pulp and preservation of vitamins, proteins and mineral salts. What we like about this company is the combination of its connection to the land - reflected in the name they have chosen, "I Contadini" (The Farmers) - and its entrepreneurial spirit, which translates the desire to showcase the gastronomic heritage of a land rich in nature, traditions and hospitality into an ever-expanding range of products. Not only vegetables, but also other products that reflect the gastronomic heritage of Salento, such as taralli, made with Senatore Cappelli durum wheat, boiled before baking, which in this case is done twice, and containing white wine inside.