Chefs love mutti

Mutti: Italy’s #1 Tomato Brand*

Since 1899, the Mutti family has shared a passion for the taste of naturally sweet, vine-ripened Italian tomatoes. Taste the difference that remarkably vibrant, fresh tasting tomatoes make in your recipes and you’ll understand why Chefs love Mutti®.

Our story


We start with the best tasting, perfectly ripe, Italian tomatoes then preserve them using our patented low temperature process. The result: remarkably fresh taste, enticing aroma, and vibrant red color.



We work to preserve the land we depend on—conserving water and energy, promoting healthy soil, and supporting biodiversity.

More about sustainability


Since 1899, the Mutti family has shared their passion for everything that goes into their 100% Italian tomatoes.

More about our history


The most noticeable difference is the beautiful, natural sweetness of a finished sauce.
My family would never use our previous canned tomatoes to use at home. Mutti Pomodoro is now approved by Nonna for home family meals.
These tomatoes may break up our family tradition of jarring our own sauce…… that’s how fresh and good they are.

Chef Owner of Multi Unit Restaurant Group


We searched for a top-tier quality tomato to set us apart from the rest of the pack of pizza shops and restaurants. The flavor and consistency sets Mutti apart.

Chef Owner of a new pizza restaurant


We love the consistency and quality.  Very ripe, perfect size!  You can see the quality control in every can.  Our customers can taste the difference in the quality of our sauces; fresh tomato flavor and color compared to other establishments in the neighborhood.  There is a big difference!

Chef Owners for an Italian Restaurant


Mutti tomatoes are probably one of the best tomatoes I have worked with. They are well balanced, always consistent, sweet, and very low acidity.

Chef Owner of Award-Winning Restaurant in Astoria, NY


What we love most about Mutti Pomodoro is their mission statement. The connection to the farmers growing their fantastic product, to when it reaches us is the difference. When you open a can you can taste, smell, and see the freshness and simplicity. These are fantastic tomatoes with no additives…just deliciousness.

Mutti tomatoes have an incredible depth of flavor. Using them in both cooked and raw applications will result in a completely different flavor profile. Whether its leaving the tomato to speak for itself, or cooking, and developing those flavors, they will both elevate your food and complement the dish.

Culinary Development Manager in Multi Unit Restaurant Group

Get Inspired

Chefs. home. cooking.

Our film series brings us into the home kitchens of highly acclaimed chefs to share conversation, cooking, and a peek into their personal lives.

To watch this video you need to approve marketing cookies so we can use YouTube.


Chefs/Partners, Don Angie | NYC

Pepperoni Rice-Stuffed Mussels with Lemon Aioli

In a home filled with laughter, artwork, and mementos from their travels, the couple behind the restaurant with a 3,000 person waitlist dishes up a unique and delicious handheld appetizer.

Get the recipe

To watch this video you need to approve marketing cookies so we can use YouTube.

Alex Raij.

Chef/Owner, Txikito, El quinto, La Vara, and Saint Julivert | NYC

Calderta de pescado menorquin inspired fish stew

We enjoy some time with the busy James Beard Finalist behind some of New York’s most celebrated restaurants as she prepares a delicious Menorca-inspired fish stew that is conveniently achieved with pantry and freezer staples.

Get the recipe

To watch this video you need to approve marketing cookies so we can use YouTube.


Chef-Owner, Huertas | NYC

Salmorejo ( Chilled Spanish tomato soup )

The chef behind one of NYC’s preeminent Spanish restaurants and co-author of The New Spanish, we visit Jonah in Brooklyn to make a batch of Salmorejo—gazpacho’s heartier southern cousin.

Get the recipe

To watch this video you need to approve marketing cookies so we can use YouTube.


CHEF-OWNER, LaRina Pastificio e Vino | NYC

Spicy chitarra pasta with burrata, anchovy colatura, and basil

Born and raised in Northern Italy, Chef Barban creates a dish inspired by her childhood – Spicy Chitarra Pasta with Burrata, Anchovy Colatura, and Basil – while chatting about her career trajectory from TOP CHEF to NYC.

Get the recipe

Let’s ciao

Sign up to get delicious recipes, news from Italy, and special offers by email.

"*" indicates required fields

This field is for validation purposes and should be left unchanged.

Choose country and language

Global site