Piccantina di Pomodoro BIO

l'Az. Agr. Radici is located at the foot of the Pratomagno, in one of the most beautiful areas of Tuscany, the farm develops across plots of land ranging between 300 and 1300 metres of altitude, an ideal physical setting to create a wide range of products, and this is how the Piccantina di Pomodoro BIO came to be

Piccantina di Pomodoro BIO

on the plateau of Loro Ciuffenna, near the vines and olive trees, we grow various Mediterranean species at 300 metres above sea level, while in the mountains we gather wild berries and chestnuts, as well as much of the fruit we use for our jams. 60 species grown each year, which we process in our workshop. Over the years we have gained great experience in organic farming and in the processing of agricultural products. But our focus goes beyond growing the land, it is also directed towards the processing sector. From this idea a series of specialities typical of our region and our mountains were born. At the same time, they present that exclusive character of recipes that combine tastes and flavours often forgotten. Our aim is to offer recipes that require long and careful processing and to make them available so that unique, traditional flavours can be enjoyed. Each of our products has a unique flavour. Prepared following every step, with simplicity of methods and genuine ingredients. Piccantina di Pomodoro Bio is a slightly spicy tomato sauce, made with organic tomatoes harvested at full ripeness and processed in the company's workshop just a few hours after picking, in order to preserve intact all the authentic flavour of the ingredients. The sauces from Azienda Agricola Radici are made with fresh tomato and are crafted with careful attention at every stage of processing. The various cooking stages take place, depending on the ingredients used, in different pans. They are then finished in larger containers where the aromas blend together. They are then hot-packed in glass jars and pasteurised. Naturally, no flavour enhancers, thickeners or other additives are used. Besides seasoning first courses, the sauces can be used on toasted bread, then briefly gratinated in the oven. They should also not be underestimated for flavouring meat, fish or egg dishes, resulting in a tasty second course with a simple and quick preparation.