Our passata comes from Sabina and Michele at San Cesareo in Fano. Their lovely old farmhouse, hidden among the trees in the photo, has a kitchen where the tomatoes are taken within an hour of picking. There, they are washed, plunged into boiling water, drained and then put through a mill to separate the skins. The passata is bottled either with or without whole Datterini tomatoes.
Passata di Pomodoro
Our Passata Is Here!
And for your pizza... passata with onion & basil
If there's one thing we learnt during lockdown it's how much we all like pizza. As our horizons shrank, our conversations about pizza toppings grew and this week we got our first bottles of passata with onion and basil that is already so thick and tasty it can go straight onto your base
Our favourite toppings: chef Pamela Yung is using our mortadella on her Porco Rosso pizza at the ASAP Pizza popup and you can never go wrong with mortadella. On anything. Try our new range of sustainable anchovies from Calabria with Salina capers and Nyons olives for the perfect Pizza Puttanesca Text