Passata

After the selection phase, the best tomatoes are crushed and heated to a temperature above 90°C. The juice is separated from the skin, pips and cellulose using a centrifugal process.

Concentration occurs through evaporation within a vacuum inside stainless steel tanks. The temperature of 65°C helps to retain the flavor properties of the product before it moves on to the pasteurization stage.

The passata is ready for packaging once it has been heated to around 92°C to ensure that it is microbiologically stable. The bottles are filled while the passata is still hot, left for several seconds at 92°C, then cooled in water.