Mutti: from the Food Valley to your professional kitchen

Mutti: from the Food Valley to your professional kitchen

Pelati - MuttiCatalog

If there's one name synonymous with tomatoes in Italy, it's Mutti . Founded in Basilicanova (Parma) at the end of the 19th century, the company has been dedicated exclusively to tomatoes for over 120 years: choosing the best fruit, harvesting at its peak, and preserving the summer flavor year-round . Today, Parma remains at the heart of the so-called Food Valley and maintains the same pillars: quality, innovation, and respect for the land.

Mutti's history is full of milestones: from its family origins and the registration of the iconic "two lions" logo in 1911, to breakthroughs that changed the Italian pantry (such as the tomato paste tube in 1951). This obsession with quality—with purchases from local farmers, environmental certifications, and controls throughout the supply chain—explains why chefs and households in Italy recognize it as a benchmark.

What makes Pelati Mutti special?

Pelati are 100% Italian whole, peeled tomatoes , fleshy and firm, in their own juice/passata, without additives or preservatives . They melt quickly in the heat, maintain a vibrant color, and have a natural sweetness that balances the acidity: perfect for sauces, stews, and, of course, pizza .

2) Classic pizza with Pelati Mutti (Neapolitan style)

Dough (24h cold | 4 pizzas of 250g)

  • 600 g flour W280–320 (CAPUTO)

  • 390 g cold water (65%)

  • 14 g salt

  • 1 g dry yeast (or 3 g fresh)

Mass

  1. Mix water and yeast, add flour and, when it is almost combined, add the salt.

  2. Knead 3–4 min, rest 15 min, fold gently.

  3. Refrigerate for 18–24 hours in bulk; round 4 pieces and let stand for 2–3 hours at 22–24°C.

Sauce and finish

  • 400 g Pelati Mutti drained and hand-mashed

  • 6 g fine salt + 1 tbsp EVOO

  • 200–300 g drained fior di latte mozzarella

  • Basil leaves, EVOO to finish

Baked

  1. Preheat oven/stone to maximum (250–300 °C) or pizza oven (350–450 °C).

  2. Roll out the disc by hand, do not use a rolling pin.

  3. Top with 60–80 g of sauce, cheese and a splash of EVOO.

  4. Bake for 5–7 min (home) or 90–120 s (wood-fired/professional electric oven).

  5. Finish with basil and a drizzle of EVOO.

Why Pelati for pizza: its balanced acidity and meaty texture prevent a watery pizza and keep it bright red after baking.

italian pizza margherita su un tavolo

3) Shakshuka “all Italian”

  • 1 tbsp EVOO, ½ sliced ​​onion, ½ sliced ​​red pepper

  • 1 clove of garlic, ½ tsp sweet paprika

  • 500 g Pelati Mutti, chopped with a knife

  • 4 eggs, salt, pepper, parsley

Elaboration
Sauté onion and bell pepper, add garlic and paprika. Stir in Pelati and cook for 10–12 minutes. Make 4 wells, crack in eggs, and cover for 4–5 minutes until the egg whites are set. Serve with toasted bread.

4) Express tomato pasta (8–10 min sauce)

Sauté 1 garlic clove in extra virgin olive oil, add 400g of hand-broken Pelati, salt, and a pinch of sugar. Cook for 8–10 minutes; combine with 20g of cold butter and basil. Toss with al dente spaghetti and a drizzle of extra virgin olive oil.

How to identify a good pelati

  • 100% Italian origin and harvested in the campaign.

  • Only tomato and tomato juice in ingredients.

  • Firm to the touch and bright red in color; they break down when cooked without losing body.