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Use: "Real" Italians swear by pelati for pizza and pasta. "Not-quite-Italians" like to produce strong sauces for Mediterranean meat and fish dishes from peeled tomatoes. Long and short cooking times are possible. Everything is permitted with this top quality product from ADRIA: whole, cut into pieces or even sliced.

Production process: Meticulously selected whole tomatoes are carefully peeled, gently steamed and filled into the ADRIA can with thickened juice. This ensures the exceptional taste and freshness of the product.

Technical details: Peeled tomatoes from ADRIA are available in three sizes from the 425 ml can to the 850 ml and 2,650 ml cans with different Brix contents from approx. 6 °Bx.

Use: The cubes of firm pulp in juice are suitable for sauces where you still want to see the pieces and feel them in your mouth. They are popular for ratatouille or chili con carne. And for all Italy fans, bruschetta with diced tomatoes is always a hit.

Production process: The fresh, peeled tomatoes are cut into cubes and filled cold into ADRIA tins with a little tomato sauce. Pasteurization only takes place afterwards in the can so that the cube pieces are not damaged.

Technical details: The minimum shelf life of the ADRIA tin of diced tomatoes (3,100 ml) is 36 months.
Brix: approx. 5.5 °Bx.

Use: The juicy hillside tomatoes are recommended for sauces, as a salad garnish or as a topping on baguettes and pizza - and even on cakes.

Production process: The product is processed fresh as a whole unpeeled tomato. The varieties most commonly used for production are Ciliegion and Datterino. They come in different colors, such as red and yellow. After brief heating to about 90 °C (pasteurization), the product is canned and hermetically sealed.

Technical details: Hill tomatoes from ADRIA are marketed in the practical 425 ml tinplate can.
Shelf life: 36 months. Brix: approx. 5.5 °Bx.

Use: For pasta dishes, soups of all kinds and as an aromatic base for delicious tomato sauces.

Production process: The fresh tomatoes are cut by machine with knives into pieces of about 14 x 14 mm or 16 x 16 mm and are thus somewhat smaller than the typical so-called cube tomatoes (see above) with 20 x 20 mm. Cubettato, however, are in any case larger pieces of tomato than in the case of tomato pulp (see below).

Technical details: ADRIA pizza tomatoes from Italy are available in can sizes 425 ml, 2,650 ml and 4,250 ml. The best before date is 3 years from production; the Brix content is about 6.5 °Bx.

Use: Same application as Polpa Fine, e.g. pizza topping and other quick large-scale processing, especially in commercial kitchens.

Production process: The fresh tomatoes are not cut into cubes, but immediately into slices and then pressed through a sieve (grid size from 8 x 8 to 12 x 12 mm).

Technical details: As a highlight for pizzerias and large kitchens, we offer ADRIA tomato pulp Estruso in the 10-kg bag-in-box (resealable) with a minimum shelf life of 30 months. Special plus points are the practical handling when opening and the space-saving disposal. The product has a Brix content of at least 7 °Bx.

Use: Polpa Fine is used for pizza and for sauces and is the basis for many surprising creations. Therefore, experts in the kitchen like to take the product for hearty dishes of meat and vegetables or for new pasta compositions. The pulp tolerates long cooking and high temperatures (even in the oven).

Production process: Only the best fresh tomatoes are peeled in a very gentle process, first sliced, then diced and then crushed again to a piece size of about 0.4 or 0.6 mm.

Technical details: We offer our popular ADRIA tomato pulp in the 2,650 ml can with a best before date of three years from production with a minimum of 7 °Bx.

Use: Passata is recommended as a warm sauce for many pasta dishes, it only needs to be heated briefly. Passata already has a very creamy consistency. But it can also be used for soups and of course on pizza. The Passata can also be enjoyed cold (for example with fresh basil).

Production process: For the Passata whole tomatoes come directly from the field to the processing, that is, it is produced from first line. Speed and utmost care play the most important role in the quality of the final product.
The whole tomatoes, i.e. including skin, seeds, fibers, are mechanically pressed by centrifugal force through a narrow-meshed sieve (0.6 - 0.8 mm). The result is a very finely strained end product, which has no more solid components, but the full flavor of the ripe tomato.
The juice of the refined tomatoes is collected and concentrated at a consistently high temperature (over 60 °C). The viscous concentrate is then briefly heated to over 90 °C (pasteurized) and immediately packaged. This gentle method of preservation retains the taste and freshness in the best possible way in our composite carton.

Technical details: For one kilogram of Passata you need about 1.8 kg of fresh sun-ripened round tomatoes from the north of Italy. Passata does not contain added sugar and does not require any extra preservatives due to pasteurization. ADRIA Passata is available in the practical 1000 ml Tetra Pak with approx. 7 °Bx (Brix). This packaging takes up little space in the trash can and is also easy to open. The minimum shelf life is 30 months from production.

Use: This typical ADRIA pizza sauce, available with or without seasoning, is a must for any pizza. It can even be diluted without losing its consistency.

Production process: The same process is used here as for the production of passata. However, about 2.5 kg of raw material is needed here. In addition, the sieve through which the whole tomato is pressed with all its components is much coarser-meshed (grid size: 1 - 4 mm). This means that seeds and skin also get into the end product, which is intentional and makes the sauce thicker.

Technical details: The high concentration of this pizza sauce permits a good yield in the kitchen. Thanks to the Brix content of 12 - 14 °Bx, the product has a certain creaminess without losing its fruitiness. We offer our pizza sauce - unseasoned or seasoned - as a bulk can (4250 ml) with a shelf life of 3 years from production.

Use: Tomato paste is a high quality flavor enhancer – ideal for meat sauces (Bolognese), for fish dishes, for stews or pies and of course for cleverly seasoned sauces and even soups. There are no limits to the imagination in the kitchen. Even hearty focaccia creations with tomato paste are allowed.

Production process: The same process applies to tomato paste as to passata and pizza sauce - but with a much higher proportion of raw product. Fresh, ripe tomatoes are strained whole, then concentrated several times using heat and reduction. The product is then briefly heated to around 90 °C and thus pasteurized. The result is a thick, creamy texture.

Technical details: Around 6 kg of fresh tomatoes are required for one kilogram of tomato paste. The best-before date is 24 or 36 months from production, depending on the packaging. The Brix degree, i.e. the proportion of dissolved sugar in the liquid, is 28/30 °Bx for these ADRIA products in the 850 ml and 4,250 ml cans. The higher the Brix, the higher the quality of the product for the cook; see also our PMM College "Brix".

Use: Ideally suited for Italian pasta classics such as minced meat ragù, Amatriciana with bacon or Arrabiata with hot peppers. Connoisseurs also appreciate Salsa Pronta as a base in the preparation of various meat and fish dishes.

Production process: An Italian soffritto means that carrot, onion and celery cubes are first sautéed separately in oil. This tasty mixture is added to the already intense tasting tomatoes while heating slightly. The result is our finished typical tomato sauce.

Technical details: This delicious product does not need flavorings, preservatives or colorings and is ready to eat. The ADRIA premium can (size: 2,650 ml; 8.5 - 9 °Bx) offers a minimum shelf life of 3 years from production.

Use: A very special tip is pasta with red pesto from sun-dried tomatoes; but also sauces can be flavored with it or antipasti and salads can be dressed. The dedicated cook has free choice with this lovingly made delicacy.

Production process: Round and long tomatoes are used for drying, for example the "Pozzano" bottle tomato. The tomato is washed by machine, cut in halves lengthwise and subjected to a drying process under a blazing sun for several days, which is successful as soon as no liquid escapes when pressed.

Technical details: Dried tomatoes from ADRIA (2300 g) are in a state-of-the-art plastic can made of polypropylene (PP), which, unlike the glass container, does not break. This product has a shelf life of at least two years from production.