Tomato Fillets in Their Own Juice

Italianavera Tomato Fillets in their own Juice

Tomato fillets in their own juice, Filetti di Pomodoro Pelato from Italianavera, are unpeeled canned tomatoes, grown on the fertile volcanic soils at the foot of Vesuvius. Ripe tomatoes are harvested by hand and processed immediately after harvesting, hand-cut into fillets, hence Filetti di Pomodoro Pelato. Preserved in their own juice, the aromas, the intense flavour and the tender, fleshy consistency are perfectly preserved for a long time and give your dishes expression and character and a true, balanced tomato flavour.

The tomato fillets are not only suitable as a pasta sauce or as a base for a tomato soup; you can also use the Pomodoro Pelato to cook a tomato risotto, prepare shakshuka, braise caponata or Provençal vegetables, add them to the sauce for goulash or roulades, or use them to fill cannelloni or lasagna. You can also use them raw, like fresh tomatoes.

Tomato Fillets – Filetti di Pomodoro Pelato

The tomatoes for Italianavera are cultivated in a traditional way in their respective regions of origin, where their biodiversity, organoleptic properties and the taste of each one are palpable. San Marzano, Vesuvius, Monti Lattari, Piana del Sele are some of the geographical areas where these tomatoes grow.

These are processed traditionally fresh from the harvest, preserved in their own juice or in brine, like these tomato fillets in their own juice. They reveal their aroma when you open the can and use the tomatoes to prepare your favourite tomato dish.

The selection of the tomato before harvesting, the care of the production process and the respect for the raw material at every stage of the supply chain are the key points of this production, which is the result of knowledge and passion that the founder Diana inherited from her grandfather and father. Pomodoro vera!

Italianavera – Pomodoro vera - vero pop

In San Marzano Sul Sarno, not far from Naples, between the lightness of the Amalfi Coast to the west and the energetic volcano Vesuvius, is not only the home of the best tomatoes, but also of Italy's most attractive sauce maker: Diana Attianese. As a child, she learned everything there is to know about tomatoes from her mother and aunt, who would cook down the freshly picked, ripe tomatoes into sugo in the early, cooler morning hours of summer: how the different varieties taste, how they smell when ripe, which tomatoes are best suited for sauces, which are peeled and cooked whole. Because even if the old varieties are not suitable for transport due to their sensitivity, they can be wonderfully preserved in glass and cans without losing their fresh taste and intense aroma.

Content 400g – Drained weight 260g