About
Passata made only from siccagno tomatoes, grown without irrigation in the arid middle of Sicily. A siccagno carries more pulp and less water than an irrigated tomato, so the passata is already thick and sweet without being cooked down. Tomatoes and salt, nothing else in the bottle.
The farm sits at Contrada Tudia near Resuttano, on the Caltanissetta slopes of the Madonie. The dry growing belt runs from Villalba across to the Bilici valley. The soil is limy clay and high in potassium, and the tomatoes follow lentils and wheat in rotation.
Siccagno means grown dry. No water goes on the crop, so the fruit stays small and the pick is short. Harvest runs from the middle of July to the end of August. Fruit is processed the same day it is cut, so no preservative is needed.
Tudia has been a family farm since 1965 and the production crew is mostly local women. Use it where you want tomato to taste like tomato. A plain sugo with garlic and oil, a slow ragu, or a tray of baked fish. It wants less time on the heat than a thin passata.
Producer note
A small family farm in the Madonie since 1965, growing its own fruit and vegetables on limy clay without herbicides, insecticides or synthetic fertiliser, and bottling them on site.
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