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: The tomatoes for this sugo pronto are grown and processed by Giorgio Ferrara in San Giuseppe Jato and the La Rinascita cooperative in the Valle d'Olmo in the Sicilian hinterland. La Rinascita guarantees us regular working conditions for all harvest workers. Unfortunately, this is not at all a matter of course in southern Italy, where thousands of migrants toil in the fields for starvation wages every year. La Rinascita has been campaigning for transparency and local development beyond the informal economy for many years and guarantees regular working conditions for all harvest workers. It is also a member of our partner cooperative Valdibella, which markets some of this passata. 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

Giorgio Ferrara and the producers of La Rinascita receive 0.45 euros per kilogram for the tomatoes. Domenico Bonanno sells the fresh olives to the cooperative for 1.80 euros per kilogram. Emanuela Bonomo receives 22.50 euros per kilogram of capers.

Cultivation & processing CHF 9.63

• Cultivation and harvesting: Giorgio Ferrara, Cooperativa La Rinascita (tomatoes), Domenico Bonanno (olives), Emanuela Bonomo (capers), Salvatore Scibetta (garlic), Erina Triolo (oregano), Piero Mulè (chili, mint)
• 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