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Milling Process

The process by which tomato purée is obtained reflects ancient traditions. Tomatoes are cultivated on high ground, between 200 and 400 meters above sea level, in the inland of Molise. The phases of production can be summarized as follows:

1)     HARVEST. The tomatoes are hand-picked and placed in crates;

2)     WASH. Once the tomatoes have reached the production plant, they are washed with running water and their stalks are removed. The tomatoes are then selected;

3)     SCALDING. After the wash, the tomatoes are placed in a boiler for a slight scalding;

4)     PURÉE. The scalded tomatoes are allowed to rest for a few minutes. This allows the water produced during scalding to properly drain. The tomatoes are then placed in a purée tank that extracts the pulp and separates the seeds from the peels;

5)     ADDED INGREDIENTS. To respect the natural and traditional production methods used in Molise, the only ingredient added to the purée is salt;

6)     BOTTLE FILLING AND SEALING. The purée is poured and sealed in glass bottles;

7)     PASTEURIZATION. The bottles undergo pasteurization for twenty minutes at 92°C. The bottles are then cooled with water;

8)     LABELING. Once the production process is complete, the bottles are labeled and placed in boxes, ready for delivery.


 Some phases of the production process


Washing Phase: tomatoes are placed in the washing tank


Preparation for the scalding phase


Manual peeling phase

Manual bottle filling phase