Size:24.3 Ounce Paolo Petrilli's Estate is called La Motticella and sits on the outskirts of the town of Lucera, in Italy's Puglia region. The flatlands around Lucera are called "Tavoliere delle Puglie" with "tavola" meaning table in Italian as to characterize the perfectly flat extensions that produce some of the best vegetables, olives, and wheat in the world. The Tavoliere is known for its rich soil, a result of it once being a seabed as well as thousands of years of volcanic eruptions that deposited mineral rich ashes to make this the ideal soil for agriculture. Starting from this advantage point, Paolo Petrilli was a pioneer in organic and sustainable farming and his maniacal search for perfection has yielded a range of tomato products that are sought after some of the most famous chefs in the world. Paolo harvests his tomatoes on his own land, by hand, and every day they only pick the ones that have reached perfect ripeness. The tomatoes are processed immediately and the lab sits right next to the main farmhouse. This delicate processed is performed entirely by hand following century-old techniques that are a staple of most families who live in that region. The resulting product is as authentic as it gets, and has nothing to do or compare with any commercial tomato product you can find on the shelf. in Paolo Petrilli's own words...Since 1990 we have been processing tomatoes grown on our own farm, using artisan techniques. We have replanted native stocks, replaced virtually everywhere else by industrial varieties that are inferior in quality but offer a better yield. Ciro Sirena, a farmer from bygone times, gave us the seeds of the heritage varieties that we grow today: Sammarzano, Torremaggiorese and Prunilli, old varieties that thrive in dry soils and produce a hundred metric tons per hectare as opposed to the thousand yielded by industrial varieties. We converted to organic farming techniques back in 1988.
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