Varietal characteristics

Tomatoes have ancient origins in South America, particularly in the Andean regions, where they were cultivated by pre-Columbian civilisations. After the discovery of the Americas, they were introduced to Europe, first passing through Spain and then spreading throughout Italy. Initially considered an ornamental plant, it was only in the 18th century that the tomato began to be appreciated as a food.
In Italy, tomatoes has found an ideal environment in which to thrive thanks to the variety of soils and favourable climate. Cultivation is mainly concentrated in flat areas.
For our tomato sauce, we select good varieties such as San Marzano, appreciated for its elongated shape, firm flesh and low seed content, ideal characteristics for processing into preserves. Cultivation follows traditional and organic methods, respecting the land and the product, to guarantee quality, authentic taste and authenticity.