This tomato puree is made with two-thirds Torremaggiorese round tomatoes and one-third Prunilli cherry tomatoes. They are blanched together a few minutes, drained in steel baskets so they lose all the liquid, pureed and packed in glass jars with a leaf of fresh basil.
What makes Petrilli tomato puree so special?
Petrilli has been processing only tomatoes grown by themselves since 1990, cultivation and processing are entirely artisanal.
The company focuses on poor soil because it improves the quality of the product, they keep yields low, harvesting only by hand and the freshly picked tomatoes are immediately taken to the factory to be processed in the traditional way as has been done in peasant homes for generations.
The company always puts the environment first: they only use energy produced by hydroelectric power plants in the Dolomites. Chemicals are banned from their production, instead, social responsibility is the key point for an ethic path.
For Petrilli, the link with the land is very strong: theyʼve been farming with organic techniques since 1988 in a very old settlement, Motta della Regina, in Apulia.
Their goal was to recover native strains, renouncing to high yields per hectare and the use of chemicals to develop an environmentally sustainable production system, in which they take advantage of the soilʼs natural fertility and foster the environmentʼs biodiversity.