Cirio launches the Passata Extrafine della Toscana

Cirio Alta Cucina launched a new passata, designed for professional chefs and pizza makers, the Passata Extrafine della Toscana.

This innovation does not contain skins or seeds and has a dense and velvety consistency (passing tomatoes through an extra fine sieve). It creates the perfect balance between quality and tradition by blending delicately with the ingredients of the recipes used by cooking professionals.
 
This new Passata Extrafine della Toscana is made exclusively with the best tomatoes from Tuscany, grown by the farmers from the Cirio Alta Cucina supply chain, and processed in the production plant of Maremma within a few hours after harvesting, in order to guarantee freshness and authenticity, and to give the puree an intense and unmistakable sweetness.
 
Tuscany, and particularly the region of Maremma, is one of the most suitable areas for tomato cultivation. The 100% Italian suply chain is short and traced, and the tomatoes are processed in the Albinia production site in the Grosseto province.
 
The traditional 3kg tin package, a reference format of the Cirio Cunina Alta range, is also used for this Passata Extrafine della Toscana. The iconic blue and the contrasting bright red, emblematic of Cirio, are also used on the packaging. Moreover, the origin of the tomatoes (100% Tuscan tomatoes) is highlighted, as well as the approval by the Italian Chefs Federation (FIC).