Taste and use

That's what makes this sugo so special:

• Taste: Enjoyment thanks to high-quality ingredients - this principle also applies to the Valdibella cooperative's sugo pronto. The tomatoes have a particularly intense flavor because they are grown organically and normally without irrigation using the so-called "Siccagno" method. The combination with olives, capers, olive oil and other herbs gives the sugo a spicy, slightly pungent note and guarantees a variety of taste experiences.
• Quality features: The sugo pronto is based on the four tomato varieties "Mini Marzano", "Pizzutello", "Corleonese" and "Patatarello". Duncan Okech from the Valdibella cooperative created the recipe and the sugo is produced on a professional line at La Rinascita. In Italy, this type of sugo is known as "alla puttanesca", which we do not wish to use (for more information on the possible origin of the name, see here). But there is no doubt about the taste and the ingredients: they speak for themselves, without additives or preservatives.
• Use: The sugo pronto is ready to eat and can be reheated briefly as required. It goes perfectly with pasta made from "Timilia" durum wheat.

Cultivation and ecology

This is how the ingredients for Sugo pronto are grown:

• Cultivation method: Organic farming. The tomatoes are always grown without irrigation ("Siccagno" method). If temperatures rise to 40°C or more for several weeks in summer, the tomatoes are supplied with water by means of efficient and water-saving drip irrigation. Rainwater is used for irrigation, which is collected in winter and spring.
• Producers: Die Tomaten für diesen Sugo pronto werden von der Kooperative La Rinascita im Valle d’Olmo im sizilianischen Hinterland angebaut und verarbeitet. La Rinascita garantiert uns reguläre Arbeitsbedingungen für alle Erntehelfer*innen. Dies ist leider überhaupt keine Selbstverständlichkeit in Süditalien, wo jedes Jahr Tausende von Migrant*innen zu Hungerlöhnen auf den Feldern schuften. La Rinascita setzt sich seit vielen Jahren für Transparenz und lokale Entwicklung jenseits der Schattenwirtschaft ein und garantiert reguläre Arbeitsbedingungen für alle Erntehelfer*innen. Sie ist gleichzeitig auch Mitglied unserer Partnerkooperative Valdibella, die einen Teil dieser Passata vermarktet. The "Nocellara del Belice" olive variety is grown by Domenico Bonanno cultivated. Emanuela Bonomo, a long-standing partner of the Valdibella cooperative, grows capers on the small island of Pantelleria, southwest of Sicily. Valdibella uses the "Addio Pizzo" label to declare that it does not pay protection money to criminal organizations.

This is how the price is made up

Für die Tomaten bekommen die Produzent*innen von La Rinascita 0.45 Euro pro Kilogramm. Domenico Bonanno verkauft die frischen Oliven für 1.80 Euro pro Kilogramm an die Kooperative. Emanuela Bonomo erhält 22.50 Euro pro Kilogramm Kapern.

Cultivation & processing CHF 9.63

• Cultivation and harvesting: Cooperativa La Rinascita (Tomaten), Domenico Bonanno (Oliven), Emanuela Bonomo (Kapern), Salvatore Scibetta (Knoblauch), Erina Triolo (Oregano), Piero Mulè (Chili, Minze)
• Processing: Cooperativa La Rinascita

Transport & logistics CHF 9.43

• Export and logistics: Valdibella, Galliker
• Fees: Customs, import VAT
• Quality assurance: SQTS laboratory
• Packaging: Zurich plant
• Shipping: Post

Procurement & distribution CHF 7.06

• Coordination, communication, online market: Crowd Container