Bella Italia starts with a good passata. Our Adria passata is made from whole, sun-ripened tomatoes from northern Italy - from the Emilia Romagna region. The fine straining process produces a creamy, even texture with a bright red colour and a naturally sweet, slightly fresh and fruity note. As a reliable base, passata is a firm favourite in the professional kitchen. It is ideal for pizza and pasta sauces, lasagne, soups and stews as well as for meat, fish and vegetable preparations. Easy to spread, uniform in the cooking process and versatile in further processing, it delivers consistent results - even at high speeds. Our Adria Passata therefore stands for Italian authenticity, efficient handling and reliable quality - day after day, pot after pot.
Depending on the variety, industrial and sour tomatoes need around 90 to 120 days from planting to harvest. They are only harvested when fully ripe, as sugar and colouring substances (lycopene) are then optimally developed. For passata, tomatoes thrive ideally in a warm, sunny climate with cool nights. The best conditions? The Emilia Romagna region - with plenty of sunshine, nutrient-rich soil and sufficient water. All this is crucial for flavour and colour. Harvested when fully ripe and not ripened green, the tomatoes develop their natural sweetness, intense colour and balanced acidity profile. As a rule, processing takes place within a few hours of harvesting. Short routes and fast processes ensure freshness, colour and flavour. The bright red colour of the passata comes from the natural plant substance lycopene, which becomes particularly readily available through straining and heating - a clear sign of the quality of ripe tomatoes.
