Tomatoes have ancient origins from Central America. The Aztecs were already aware of its use and secrets in cooking. Around the middle of the 16th century tomatoes were brought to Europe and Italy; in the middle of that century, Cosimo de ‘Medici received a basket of tomatoes, grown from seeds given to his wife Eleonora di Toledo by her father, Viceroy of the Kingdom of Naples. In fact, it seems likely that the first Italian region to know about the new plant was Sicily, due to the direct influence of Spain on the island; it appears that Italy’s oldest tomato recipes come from this region. Thanks to the particular microclimate, in Italy tomatoes enjoy the ideal environment where they can grow and develop all the organoleptic characteristics to the fullest.

High quality, high traceability, thanks to the certainty of all processing phases, guarantee an equally high quality use in the kitchen. Tomatoes in all forms, from classic, to chopped, to peeled, to the most tasty and traditional specialties. We are truly passionate about tomatoes:

100% ITALIAN TOMATOES

PROCESSED WITHIN 24 HOURS OF HARVEST

RESPECTING THE ENVIRONMENT AND PEOPLE’S HEALTH

STRICT SUPPLY CHAIN CONTROLS

Following the characteristics and features that make Alimentis tomato productions stand out led to the ROSSO TOMATO line, dedicated, as always, to high-quality professional catering. A range of first-rate products characterised by a tomato chopped between the Superfine Alimetis pulp and the “normal” one in order to allow its use both in the kitchen and in pizzerias.