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Passata Di Pomodorini Di Corbara
Even more highly prized than the famous San Marzano, these tomatoes are only grown in the region of Campania, famous for their incredibly sweet flavor. Here, the pomodorini (literally translates to “tiny tomatoes”) have been prepared as a passata – an uncooked and strained tomato puree that retains all of the fresh vibrancy of the tomatoes. Use it as a beautifully simple pizza sauce, in pomodori al riso or ziti stufati, or as the base of a beautiful pasta sauce.
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