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Italian tomatoes for pizza and cooking

Pelati, passata and polpa from Mutti, Strianese, Dalì and Valfrutta for the pizza sauce, pomodorini and datterino for the topping, and crushed tomato and tomate frito for the kitchen. In hospitality pack sizes, with the rest of your order.

Type
Brand

14 products

Which tomato goes on a pizza?

Passata, polpa or pelati, depending on the sauce you make. Passata comes strained and gives a smooth sauce. Polpa leaves small pieces of tomato without you having to chop anything. Pelati come whole, and you blend or crush them by hand to the texture you want. And on top of the pizza, pomodorini and pacchetelle.

  • Passata Pomodoro

  • Polpa Pomodoro

  • Pomodoro Pelato

2 products

Whole peeled tomatoes in their juice

Strianese and Dalì pomodoro pelato, for pizza sauce, sugo and ragù. With long cooking it breaks down on its own and gives a thick sauce, with no need for a blender.

5 products

Passata, polpa and tomato concentrate

For pizza sauce and for the sauces that go with dried Italian pasta: Mutti passata and polpa, Dalì polpa a cubetti and Valfrutta's, in bags. And Strianese concentrate: a little gives colour and flavour.

5 products

Pomodorini, datterino and dried tomato

Pomodorino di collina, cherry type; Grangusto's whole datterino giallo; red and yellow pacchetelle, in pieces; and pomodori secchi. To go on top of the pizza and add colour to a dish.

Flour, tomato and mozzarella in one order

Pizza flour, mozzarella for pizza and pizza boxes travel with the tomatoes in the same van, with your regular driver. Fresh products from Italy arrive every Tuesday, and you can place your order until 6:00.

  • Zone APalma, Calvià, Andratx and S'ArenalMonday to Friday
  • Zone BInca, Manacor, Alcúdia and surrounding areasOne fixed day a week
  • Outside MallorcaOther islands and mainland SpainBy pallet
4 refrigerated vansOrders until 6:00Regular driver

2 products

Crushed tomato and tomate frito for the kitchen

Crushed tomato, in 5 kg tins, and tomate frito, already cooked with oil. For kitchens that use tomato every day: the sofrito for rice dishes, tumbet, macaroni or a hotel buffet.

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