Siccano Tomato Preserve

100% dried tomatoes in their absolute purity: no water, no salt, no acidifiers — only dry-grown tomatoes transformed into preserves

The 21st-century "grandmother's Boccaccio": tomato preserves as they've always been made at home, with the wisdom of sustainable agronomic techniques.

The Siccano Tomato Preserve from Cooperativa Agricola Co.r.ag.gio

La Siccano Tomato Preserve of the Agricultural Cooperative Co.r.ag.gio of Borghetto San Carlo (Rome, in Veio Park) is a product of exceptional compositional purity: its label lists only one ingredient, simply “100% dried tomatoes”. Nothing else: no added water, no salt, no acidifiers (neither natural like lemon juice, nor industrial like citric acid E330), no chemical preservatives, no pH correctors, no processing aids, no colorants. Only the tomato in its most complete sensory and nutritional integrity — exactly as it has always been done homemade tomato preserves in the pantries of Italian families from the 19th century onwards: the famous "grandmother's preserves” harvested in the middle of August and preserved in glass mouthpieces to feed the family for the whole of the following winter. raw material is the dried tomato — tomato grown under the dry, namely completely without artificial irrigation, according to a traditional agronomic technique of Southern Italy (Sicily, Puglia, Calabria, Basilicata) of the highest quality: the plants, forced to develop deep root systems in search of water from the subsoil, produce fruits smaller ma significantly richer of sugars, polyphenols, lycopene and aromatic compounds compared to tomatoes from intensively irrigated cultivation. preserve which fully expresses the quality of the raw material and which represents the return to clean and essential cooking —that of peasant tradition, where the tomato was tomato and nothing else.
 
 
 

The roots of Italian tomato preserves lie in grandmother's Boccacci.

La tomato paste It is one of the most popular gastronomic objects identity of Italian food culture: the annual ritual of “Salsa Day” —that Saturday in August when entire families gathered for pass the tomato, fill the glass mouthpieces, sterilize them in a bain-marie and place them in the cellar or pantry to ensure the family has “summer red” for all the cold months that would follow — is still a living tradition in many regions of Southern Italy. But the gastronomic history of tomato preserves Italian has precise roots: in 1856 the Piedmontese Francesco Cirio, just 20 years, founded the first Italian food canning company in Turin, being the first to apply the principles of thermal conservation just discovered by the French Nicolas Appert and from the British Bryan Donkin at the beginning of the nineteenth century. TheItalian canning industry This is how it was born, destined to become in the following decades one of the most recognized excellences of Made in Italy food. A few years later, in 1891, the writer and gastronome from Romagna Pellegrino Artusi published “Science in the Kitchen and the Art of Eating Well” — the book that definitively sanctioned the entry of the tomato in Italian cuisine of all social classes, dedicating numerous recipes to him sauces, gravies, preserves and proposing it as key ingredient of the new unitary national cuisine. The twentieth century saw the flourishing of the great Italian regional traditions of tomato preserves: the “Tuscan tomato sauce” with basil, celery, carrot and onion; “fresh tomato sauce” Neapolitan; the “fake sauce” Roman with vegetables; the tomato puree for soups. And then the big ones DOP variety: San Marzano tomato from Agro Sarnese-Nocerino PDO (1996), the Pomodorino of the Piennolo del Vesuvio PDO (2009), the Pachino PGI Tomato (2003) — European protections that recognize the very high value of the Italian canning tradition. The Coraggio Cooperative fits into this long and noble cultural trajectory by recovering a essential tomato preserve, starting from the most prized raw material (the dried tomato) and offering it with the compositional respect of the great Italian domestic tradition.
 
 
 

Choosing Siccano Tomato Preserve means choosing pure lycopene and essential cooking

The Siccano Tomato Preserve from the Coraggio Cooperative offers a nutritional profile characterized byextreme compositional purity: since it is about 100% tomato without any added ingredients, it is the pure concentrate of all the bioactive substances of this extraordinary fruit-vegetable. Lycopene — the famous antioxidant carotenoid responsible for the intense red color — it turns out particularly concentrated in this preserve for two converging reasons: first, because the dried tomato naturally contains more of it than tomatoes grown intensively (the concentration is induced by the lower water availability of the plant); secondly, because the thermal transformation process typical of the preparation of preserves significantly increases the bioavailability of lycopene for the human body. Cooked and processed tomatoes are therefore, paradoxically, richest sources of absorbable lycopene compared to fresh tomatoes: a 100% tomato preserve therefore represents an exceptional concentrated source of antioxidantsLycopene is now recognized for its beneficial effects on cardiovascular health (reduces the oxidation of LDL cholesterol), on cellular protection from free radicals, on the prostate health (effects documented by numerous epidemiological studies), on skin protection from the damage caused by UV rays. It also provides Vitamin C, beta-carotene (vitamin A precursor), Vitamin K, Potassium, folic acid (B9), dietary fibers e antioxidant polyphenolsThe caloric intake is very content (about 32 kcal per 100 g), making tomato puree a ideal seasoning for light, Mediterranean and balanced diets. Vegan, gluten free, lactose-free, no known food allergens, without added salt (perfect for low-sodium diets and for those managing hypertension), with no added sugar. From one point of view Environmental Sustainability, the siccagno technique represents a significant contribution to water sustainabilityZero irrigation water, an increasingly necessary agricultural choice in an era marked by the climate crisis.
 
 
 

Best Uses: Dried Tomato Preserves

• TOMATO SAUCE, RAGÙ AND TRADITIONAL ITALIAN SAUCES
  The most used noble and beloved of the Siccano Tomato Preserve is the preparation of the great sauces from the Italian regional tradition. For the classic “Tuscan tomato sauce”: fry finely chopped celery + carrot + onion in EVO oil for 10 minutes, add a clove oforganic red garlic and a fresh bay leaf, add the Siccano Tomato Preserve, season with salt, let simmer for 30-40 minutes on low heat with the lid ajar, finish with basil leaves - the classic Tuscan sauce for long pasta al dente. For the Roman “fake sauce”: sautéed onion + celery + carrot + lard or bacon (for the classic version) or just vegetables (vegetarian version) + Dried Tomato Conserve + bay leaf + slow cooking for 45 minutes — the sauce that dresses the famous “fettuccine” of Lazio cuisine. For the Neapolitan ragout (long version): brown the meat (ribs, sausages, chops) + onion + a glass of red wine + Dried Tomatoes + bay leaves + slow cooking for 3-4 hours on low heat (the true "pippiare" of Neapolitan cuisine). Splendid for the “amatriciana sauce” (with bacon and pecorino), for the"angry" (with chili pepper), for the “Valdichiana garlic sauce” with Tuscan Aglione from Valdichiana. To be paired with rigorous pasta dishes such as Organic Senatore Cappelli Rigatoni for first courses of the highest quality, Organic Senatore Cappelli Half Paccheri for full-bodied sauces, Paccheri with ancient organic grains for great meat sauces.
• TRADITIONAL NEAPOLITAN PIZZAS, FOCACCI, AND DOUGH
  The Siccano Tomato Preserve is the ideal base for top-quality pizzas and focaccias thanks to its concentrated flavour and intense colour. For a homemade signature Neapolitan pizza: roll out the dough, leavened for 24-48 hours, spread the Dried Tomato Preserve (a thin layer, not too much) + mozzarella + a drizzle of EVO + fresh basil leaves; bake at 250°C-280°C for 8-10 minutes - the dried tomato, thanks to its natural concentration, avoids that "watery tomato" that wets homemade pizza and keeps the edge crispy. For the Roman pizza by the slice: same principle, distributed on the focaccia spread out on a baking tray. For the pizzaiola focaccia: Apulian or Ligurian focaccia + Dried Tomato Conserve + oregano + black olives + coarse salt + EVO. Wonderful for the Genoese focaccia with tomato, For the Tuscan schiacciata with tomato and rosemary, For Neapolitan fried pizzas. For stuffed breeches: dough + Dried Tomato Conserve + mozzarella + cooked ham + ricotta. For the Eggplant Parmesan: fried eggplant + dried tomato preserves + mozzarella + parmesan + basil, baked in layers — the classic Southern Italian timbale.
• SOUPS, STEWS AND SLOW WINTER COOKING
  The Siccano Tomato Preserve is protagonist of excellence of slow winter cooking: soups, broths, cream soups, stews, braised meats. For the classic tomato soup: fry onion + garlic + Fresh Rosemary in extra virgin olive oil, combine dried tomato puree + vegetable broth + salt + a teaspoon of sugar (to balance the acidity), cook for 20 minutes over low heat; serve with toasted homemade bread croutons and a drizzle of raw extra virgin olive oil. Splendid in Tuscan “pappa al pomodoro”: stale bread + Dried Tomato Conserve + broth + basil + EVO + salt and pepper, slow cooking until the bread falls apart — one of the oldest and most beloved dishes of Tuscan peasant cuisine. Wonderful for minestrone soups enriched, for the legume soups (chickpea and tomato soup, bean soup with uccelletto), for the Maremma “acquacotta” with onion, celery and porcini mushrooms. Exceptional in stews and braised meats: braised beef in tomato sauce + vegetables + red wine + bay leaves + cooking for 3 hours in a covered pan. For the meatballs in tomato sauce: meat or vegetable meatballs (lentils/chickpeas) + Dried Tomatoes Preserve + slow cooking. Wonderful for classic dishes. mussels marinara style: mussels + Dried Tomato Preserve + garlic + parsley + chili pepper + toasted bread.

The Producer: Agricultural Cooperative Co.r.ag.gio

Agricultural Cooperative Co.r.ag.gio is the cooperative of young Roman farmers which manages from May 2015 i 22 hectares of Borghetto San Carlo on Via Cassia 1420 in Rome, in Veio ParkThe name is an acronym for “Roman Youth Agriculture Cooperative” and tells a story of civic dispute won thanks to the 10.000 signature petition on Change.org, which was internationally awarded by Vandana Shiva Real Food Heroes 2013The agricultural activities of the Cooperative include: seasonal vegetables (tomatoes, aubergines, peppers, courgettes), cereals, legumes, a biodiversity orchard (50+ varieties), a multi-varietal olive grove and an apiary for the production of organic honey. The Siccano Tomato Preserve is part of the multifunctional gastronomic vocation of the Cooperative: bringing to Italian pantries recovered domestic canning traditions, varieties grown with sustainable agronomic techniques and produced by essential composition — in line with the “transparent label” philosophy that characterizes the entire Coraggio line.
 
 
 

Ingredients

100% dried tomatoes.

Unique ingredient from Italian agriculture. Contains no food allergensNo acidifiers (neither natural ones like lemon juice, nor industrial ones like citric acid E330 and disodium EDTA). No preservatives. No colorings. No acidity regulators. No processing aids. No thickeners. No artificial flavors. Preserved solely through the natural thermal transformation of the tomato itself.
 
 
 

Food container

Store in cool and dry placeStore away from heat and direct light until the expiration date printed on the package. Properly sterilized and stored correctly, tomato preserves retain their properties for many months—the Italian tradition of "grandmother's boccaccio" calls for consumption within the season following preparation. Once opened the jar, it is advisable transfer the preserves into a glass container with lid and store it in refrigerator (4-6°C), consuming it within 4 5-days. For longer shelf life After opening (up to 1 month), it is possible freeze the preserves in small portions — perfect for those who cook often and want to always have a small dose of high-quality sauce on hand. For the post-sales service, it is recommended to always remove the preserve with a clean spoon avoiding contamination that could accelerate deterioration; once dosedThe preserve can be used immediately in preparations (sauces, pizzas, soups) or left to rest at room temperature for a few minutes to "soften" its naturally dense consistency. Since it is a product without added salt or acidifiers, it is particularly It is recommended not to store the opened package at room temperature for extended periods.
 
 
 

Nutritional Values ​​(indicative average values ​​per 100g of product)

• Energy: approximately 130 kJ / 32 kcal
• Fat: approximately 0,2 g (of which saturated fatty acids: approximately 0,1 g)
• Carbohydrates: approximately 6 g (of which natural sugars: approximately 4,5 g)
• Fiber: approximately 1,5 g
• Protein: approximately 1,2 g
• Salt: <0,05 g approx. (naturally present in tomatoes, no added salt)

Nutritional values ​​are indicative and estimated based on the average values ​​of 100% tomato preserves processed using traditional techniques. Since this product is made from open-field agricultural raw materials, slight variations in nutritional values ​​are possible due to the seasonality of the harvest and the characteristics of the crop. Since this is a dried tomato grown without irrigation, the content of natural sugars, polyphenols, and lycopene is significantly higher than that of tomatoes grown intensively with irrigation.
 
 
 

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