Quality beats cold numbers.Love for nature, soil processing and vegetable farming following ancient traditions beat the industrial mentality, whinch concentrates above all on increasing production. Maybe this is a romantic view in the modern world but in this case it is true.

Pugliese&Co srl, a company specializing in foods preserved in oil, patés and ready to eatsauces, has just launched the Mastrototaro Food brand for the foreign market.

Their very up to date and technologically advanced machinery would enable the Mastrototaro brothers company to produce one hundred thousand jars a day but it is company policy never to exeed five thousand jars.What is a reason?

Work, energies and care mainly focus on the preliminary seeding, cultivation and the harvesting of field delicacies.Tomatoes, articochokes, aubergines, peppers and marrows are planted in the family fields for fiew kilometres, round and they are carefully and masterly cultivated until they are harvested, which is strictly bay hand.

The processing of products and the preparation of jars are made only "from fresh food" which means within a very few hours of beaing harvested and without using cans for storage, in order to preserve all the organoleptic qualities of vegetables, while fully respecting the biological processed of nature.

Would it take less time with mechanical harvesting and save resouces to be invested in a different way? Would buyng from a third party increase production? Of course, but the Mastrototaro family does not care about this.Full control of the chain of production, which is intentionally very short and snows that the food produced really is local, is fundamental to guarantee production excellence.

"From the farm to the fork", increasingly uncommon in the current market, is not a mere slogan in this case but is the cornerstone of the company philosophy.