For the same fresh taste as a passata with more texture, turn to Masseria Dauna’s spaccatelle. Comparable to a crushed tomato, spaccatelle is produced by slicing perfectly ripe, hand-selected tomatoes, then jarring them in pure tomato juice within a few hours of harvest. Grown in the southern heat of Puglia’s Dauni mountains, Masseria Dauna’s tomatoes are nurtured by over 2,500 hours of sunshine. It’s the closest you can get to the ultimate peak-of-summer tomatoes when they’re not in season.
On the southern heel of Italy's boot, Puglia is known for its beautiful whitewashed towns, white sand beaches, and rich agricultural history. The hot southern sun is a boon for Puglia’s most popular crops: figs, tomatoes, and olives. Founded by the Pozzuto sisters in 2001, Masseria Dauna is a woman-owned and operated company dedicated to preserving Puglian culture with integrity and authenticity. They grow their tomatoes in Lucera, on the hills of the Dauni mountains, where the scorching heat meets cool mountain breezes.
They use a technique called arid culture to grow their tomatoes, a more sustainable form of agriculture that does not require intense watering, but rather relies on the natural strength of the soil to nourish the fruit. The result is incredibly concentrated flavor that’s never thin or sour. The tomatoes are picked, washed, and processed by hand, and go from field to jar within three hours to capture the absolute peak of freshness. Masseria Dauna’s products are preserved simply and without any additives to maintain the authentic taste of ripe tomatoes.