Varietal characteristics

Tomatoes have ancient origins in South America, particularly in the Andean regions, where they were already cultivated by pre-Columbian civilizations. After the discovery of the Americas, they were introduced to Europe, first 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, the tomato found an ideal environment to thrive thanks to the variety of soils and favorable climate. Cultivation is mainly concentrated in the plains.
For our tomato purée, we select prized varieties such as San Marzano, valued for its elongated shape, firm pulp, and low seed content—features ideal for processing into preserves. Cultivation follows traditional and organic methods, respecting the land and the product, to ensure quality, authentic taste, and wholesomeness.