The quality of Steriltom crushed tomatoes has its roots in the land. The land of the fields that surround the farm, which the tomatoes for our crushed tomatoes arrive from. The land of Emilia Romagna
It is a matter of places, it is a matter of time: it is the tradition of the Piacenza tomato. The quality of Steriltom crushed tomatoes has its roots in the land. The land of the fields that surround the farm, which the tomatoes for our crushed tomatoes arrive from. The land of Emilia Romagna, at the heart of Northern Italy production, traditionally dedicated to the cultivation of red gold. Piacenza’s land, which has built its agricultural and entrepreneurial economy on the tomato, made of research on the product and vocation for innovation. Our land, where we work every day and where our farmers operate, soul of the Steriltom Italian crushed tomatoes (also called ground tomatoes).
Autochthonous of the central Americas, the tomato arrived in Europe in 1500 as an ornamental plant. Only in the seventeenth century its potential was discovered in the kitchen, revolutionizing Italian cuisine. Widely cultivated in all of Emilia since 1800, in the early 1900s tomato became one of the most important resources of Piacenza’s area, which lives on this fruit and cultivates it with passion and love.
The year unfolds according to events dictated by nature. Already in January we start with the sowing of tomatoes, we plan the season and we decide which type to grow. Between April and May the seedlings are transplanted in the field, where they can continue their growth to give the desired results. Nature gets to work and between August and September the Piacenza countryside lights up: the fields become red, trucks and tractors full of tomatoes go back and forth day and night. The companies, in turmoil, run 24 hours a day so as not to waste a single moment, not even a single ripe tomato.
Here tomatoes are not only grown, but they are pampered, because in Piacenza it is not just a fruit, it is not only raw material: it is passion and life. The red gold has shaped the identity of these fields over the years. It is a matter of places, it is a matter of time: it is the tradition of the Piacenza tomato. The good Italian tomato since 1934.