Perfect passata

Luca Ciano, from the company of the same name, says that to really understand passata we must first understand why passata was created in the first place. “And you don’t need to be a chef to understand,” Ciano says. “True passata is just crushed tomatoes.

“It’s quite simply a way to preserve the excess tomatoes of summer for the rest of the year,” he says. “Then through the year when tomatoes are not good or not growing, any family can grab a bottle and they can simply and easily use that as a base for whatever dishes they want to make,” he adds.

In days gone by

Stefano Angelini of Euro Store Australia happily recalls his childhood in Italy to give us an idea of this preserving necessity back in Italy.

“I vividly remember back