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Born in the heart of Val di Sangro, this sauce showcases a yellow tomato grown in an exceptional microclimate, between mountains, cool nights, and sunny days. Less acidic than red tomatoes, yellow tomatoes reveal all their finesse here: a natural sweetness, slightly fruity notes, and remarkable roundness on the palate. Basil, added sparingly, brings a fresh herbaceous touch reminiscent of southern Italian cuisine.
How to use it
• Long or short pasta, for a mild and refined sauce
• Bruschetta with yellow tomatoes and fresh basil
• Accompaniment to white fish or seafood
• Base for a bright and delicate risotto
• As a finishing touch on a white pizza
What makes this product special
• Yellow tomatoes are naturally sweeter and less acidic
• No artificial irrigation: only rain and mountain water
• Creamy texture and superior digestibility
• Vibrant color that visually transforms the plate
• A sauce that immediately evokes contemporary cuisine
Behind the product
Behind each jar are Nicola and Paola. Two artisans deeply rooted in their valley, who treat tomatoes as if they were precious fruits. Harvesting is done by hand, without machines, respecting the natural rhythm. Their expertise is based on patience, observation, and a deep respect for the raw material.
Julia and team work hard to find the best of the best in kitchen tools, cookware, bakeware and small appliances. We've done the research so you don't have to.
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