The Niko Romito Laboratory Tomato Passata is made from a careful selection of tomatoes grown exclusively in Italy and harvested at the peak of their ripeness, between July and September. The different varieties used are chosen to ensure a balance between sweetness, acidity, and aromatic intensity. The product is made for the Laboratory by a local Abruzzese producer, chosen for the quality of their work and for sharing an artisanal and rigorous approach to raw material processing.
The tomatoes are processed with meticulous and respectful methods, designed to preserve their natural color, fresh aromas, and nutritional properties. The result is a passata with a velvety texture and a clean, authentic taste, an essential expression of tomato.
Versatile and for everyday use, it is ideal as a base for sauces, for pizza, and for numerous homemade culinary preparations, offering a reliable, natural, and high-quality product.
Ingredients
Abruzzo pear tomato SAAB-CRA variety, salt.
Tomato origin: Italy
Variety: mixed tomatoes
Ideal use: base for sauces, pizza, and gastronomic preparations as desired
Nutritional Values
Average Nutritional Values per 100g:
Energy 89 kJ/21 kcal
Fat 0.2 g
Saturated Fat 0 g
Carbohydrates 3.0 g
Sugars from Carbohydrates 3.0 g
Protein 1.3 g
Salt 0.67 g
details
PEAR TOMATO PASSATA FROM ABRUZZO SAAB-CRA variety 500g LAB. NIKO ROMITO
Ingredient Origin:
tomato ITALY
How to use:
Consume after cooking.
Storage instructions:
To best preserve the organoleptic characteristics of the product, store at room temperature away from heat sources.
Once opened, the bottle must be stored in the refrigerator (+0°C and +4°C) and its contents consumed within 3 days.
Produced in a facility that uses:
CELERY, SULPHITES
Produced and packaged by:
by Ursini srl in Contrada Domera, 7 Penne (Pe) ITALY for
Laboratorio Niko Romito Srl Via degli Artigiani, 20 Castel di Sangro AQ.
