Semi-dehydrated Sicilian or Apulian confit? All tomatoes are delicious in the summer
⏱ 3 MINUTI DI LETTURA
We interviewed Lucia Amore and Edoardo Trentin to understand the differences between their products
POM UP
The Pomup adventure first began about twenty years ago, inspired by the challenge of turning one of Sicily’s most renowned fruits, the tomato, into a unique product.
“My father decided to create a company that produced something unique on the market and so he concentrated on tomato, with an endless series of attempts to achieve what he had in mind: a delicious and pulpy product, half way between fresh and dried”, Lucia Amore, General Manager of Pomup, explains.
Tomato is extremely delicate and its successful preservation is far from simple: its water-rich pulp means that the level of bacterial contamination is always very high. Lucia’s father decided to turn to some experts, who designed made-to-measure ovens to dry the fruit while preserving it as much as possible. It took no less than five years, with waste rates of 97%, to perfect the method and obtain semi-dried Sicilian tomatoes with an unmistakable appearance and flavour.
At the time of these tests, Lucia and her brother were still children, but then they grew up and in 2015 they took over the company, with the aim of improving it even further, by focusing on packaging innovation, enhanced traceability and the quality of the main ingredient. “We make nothing other than this product because we want to make it well”, Lucia explains.
“In the future we want to expand the range, but horizontally, maintaining the uniqueness of our semi-dried tomatoes as the base”.
I CONTADINI
I Contadini arose in Apulia, Salento, near golden beaches and crystal clear sea. The soil composition and ideal microclimate, also thanks to the proximity to the sea, make the area perfect for tomato production.
“My grandfather Fiumano first started this farm: I remember when I was a little boy I’d lend a hand in the fields”, Edoardo Trentin, who now runs the company together with both his brothers, explains. Fiumano grew potatoes, capers and started producing dried tomatoes, in addition to selling them to other companies who made preserves.
“When we first entered the company soon after the year 2000, we resolved to manage it by embracing a more youthful and fresh outlook, focused on superlative quality products: in 2008 we decided to create our own line of preserves, with the aim of distinguishing ourselves from the competition, also thanks to a captivating design. Today, quality and strong ties with the local land are still key concepts for us”.
The company now owns over 20 hectares, where it grows tomatoes, aubergines, courgettes, peppers and artichokes in an open-field system and in accordance with integrated agriculture principles. In this way its products are healthy and bursting with flavour.
The drying process is still traditional: vegetables are placed on racks and left out in the sun; tomatoes are placed inside static dryers for an extremely natural result.
DOUBLE INTERVIEW
1. Product name?
2. Origin of raw materials?
Sicily.
3. Characteristics of the raw materials?
Round, smooth and pulpy medium-sized tomatoes, with a ripeness level of 70-80%.
4.How are they grown?
In a greenhouse, so that they can be controlled during the entire cycle.
5. How are they harvested and selected?
They are harvested by hand. Selection takes place in four steps: in the field, where bunches with medium-sized fruits are chosen; at the farm, according to calibre and consistence; during cutting and before packaging.
6. Are they available whole or in pieces?
We cut each fruit into 6-8 slices.
7.How are they dried?
In a low temperature oven, where tomatoes remain for around ten hours and slowly release excess water, without undermining their colour or flavour, remaining pulpy inside.
8.What ingredients do you use for seasoning?
Before they are placed in the oven we use salt, a natural preservative that helps us get rid of water. After drying we add garlic, oregano and sunflower oil.
9.Why is your product different?
Because it is a fresh and natural product: already from the colour you can tell the difference.
10. Any tips for the preservation?
When closed simply store in the fridge; once opened, top with seed oil for it to last around 15 days.
11. Any pairing suggestions?
It is delicious blended and used to top a bruschetta or for making a tomato and tuna pasta.
12. Inspiration for a pizza topping: small tomatoes and...?
Mortadella and pistachio, with the addition of Pomup upon removal from the oven. Or with a strong-flavoured cheese like a pecorino or a cacio: they enhance each other.
1. Product name?
Pomodorino Confit I Contadini.
2. Origin of raw materials?
Salento, Apulia.
3. Characteristics of the raw materials?
Sweet and fragrant cherry tomatoes.
4.How are they grown?
In an open-field system in accordance with integrated agriculture principles.
5. How are they harvested and selected?
Rigorously by hand, before preparation, after drying and during packaging in small jars.
6. Are they available whole or in pieces?
Cut in half.
7.How are they dried?
The process takes place at below 50 Celsius degrees, on trays placed in static dryers. In this way the organoleptic qualities and bright colour remain unchanged.
8.What ingredients do you use for seasoning?
Sugar and salt in varying amounts, for a pleasant sweet and sour note.
9.Why is your product different?
It is an entirely artisan product, inspired by the Confit recipe, invented by the French, but enriched by the unique touch of the drying method, for a soft and qualitatively superior product.
10. Any tips for the preservation?
The product is stable, but once opened it should be finished in a short time, in the space of a few days.
11. Any pairing suggestions?
They are excellent served with a beef tagliata, or added as a reinterpretation of the classic orecchiette pasta with turnip greens, or served with sea bass for a subtle sweet and sour touch.
12. Inspiration for a pizza topping: small tomatoes and...?
I love the classic recipe, with some nice buffalo mozzarella and fresh basil or with a little basil pesto. The Confit should always be added after baking.
Giulia Basso
Selezione di Sapori Director
