Casa Rinaldi Passata di Pomodoro

TASTING NOTES FROM THE CURATOR

Casa Rinaldi Passata di Pomodoro is made with tomatoes grown in small Italian family farms, and cared for during the hot summer months, allowing the fruit to develop a natural sweetness and flavor that stands out.

This crushed tomato puree is creamy and versatile, it’s no wonder it has become an iconic part of traditional Italian cuisine.

PREPARATION AND PAIRINGS

Ready to use, this passata di pomodoro is perfect for pasta sauces and pizza bases. Why not attempt a classic Italian pizza—the Margherita?

• Spread a considerable amount of Casa Rinaldi Passata di Pomodoro on stretched pizza dough with the back of a spoon, stopping around half an inch from the edges.
• Drizzle some extra virgin olive oil on the pizza. Break up some fresh mozzarella into big pieces, and place them on the sauce. Add some basil leaves on top.
• Place your pizza on a baking dish or a pizza stone, and bake in a preheated oven, until the crust is golden brown, and the cheese is bubbling (4-8 minutes).

FLAGS ON PIZZAS

A popular legend has it that in 1889, Neapolitan pizza maker Raffaele Esposito was commissioned by the Royal Palace of Copodimonte to create a pizza in honor of Queen Margherita, who was visiting.

He made three pizzas, and the one the Queen favored was the one with the color of the Italian flag—red from tomato, green from basil, and white from mozzarella. It was then named after Queen Margherita.

Storage Instructions

Keeps well in the pantry. Once opened, store in the fridge. Consume within a week.